Uruguayan tortas fritas (leavened, fried rounds)
A University of the Republic of Uruguay recipe for ten yeast-raised tortas fritas. The dough rests for an hour, is divided into ten rounds with a hole in each, then fried in fat at 160°C and drained.
Modern adaptation
Laminated galleta de campaña
Galleta de campaña
A Uruguayan wheat dough is laminated with fat, cut into squares, proofed until doubled, and baked at 180°C for a crisp outside and layered crumb.
A laminated Uruguayan version
This recipe records a leavened, laminated form of galleta de campaña. El Observador gives a 1 kg flour batch with yeast and describes folding the dough with fat and flour, cutting squares, proofing them until doubled and baking at 180°C. It does not specify the piece size, yield, proof duration or fixed bake time; those values remain open.
Uruguayan sources also describe larger rural galletons and the lighter laminated pieces found in Montevideo. The Uruguayan dictionary records an unleavened cylindrical galleta de campaña associated with long keeping. Those forms are not folded into this yeasted recipe. A CIPU teacher’s separately reported professional formula uses different salt, yeast and fat quantities; it supports the local ingredients and method but is not used to alter the chosen home formula.
Sources for this section
- ¿Sabés preparar tus propias galletas de campaña? Una receta para lograrlo de forma fácil →
- En la Rural del Prado, un experto en panificación enseña a hacer galletas de campaña →
- En el Día Mundial del Pan, celebremos un clásico de la panadería uruguaya: la galleta de campaña →
- Diccionario del español del Uruguay →
Storage note
El Observador recommends freezing the baked galletas if they will not be eaten soon, then toasting them later. The article gives no freezer duration, packaging or thawing method, so no storage limit is claimed.
Sources for this section
History
Uruguayan sources describe both large rural campaign galletons and a lighter laminated form common in Montevideo. This measured yeasted recipe documents the laminated form. The Uruguayan dictionary also records an unleavened cylindrical form associated with long keeping; that method is not included here, and no first-attestation date is established.
Ingredients
Scaling: source batch only
1000 g
SaltKeep outside the flour well when activating the yeast.
15 g
Fresh yeastCrumble into the flour well.
25 g
WaterAdd gradually while dissolving the yeast and bringing the dough together.
400 mL
Fat for laminatingUse at room temperature, mixed with a little flour.
Amount not stated
As needed; source gives no weight.Wheat flour for laminatingMix a little into the laminating fat and dust the folds.
Amount not stated
As needed; source gives no weight.Method
Risks and precautions · Standard risk
Raw flour in dough
Flour can carry harmful bacteria and is handled before baking.
Hazard sourceDo not taste raw flour or dough; wash hands, utensils and work surfaces after handling.
Control sourceDo not taste raw flour or dough. The source gives no fixed baking duration; bake until golden and thoroughly cooked through.
- Make a well in the flour and crumble the fresh yeast into it. Keep the salt around the outside of the flour so it does not touch the yeast directly.
- Add the water gradually into the well, dissolving the yeast and drawing in flour until a firm dough forms.
- Roll the dough into a rectangle about 0.5 cm thick. Spread room-temperature fat mixed with a little flour over the dough.
- Fold the dough with a half-turn between folds, repeating 3–5 times to form layers. Keep the folds facing forward as you work.
- Dock the surface with a pastry docker. Trim the edges straight and cut squares to the size you want.
- Arrange the squares spaced apart on a floured baking tray. Cover and leave to rise until doubled.
- Uncover and bake at 180°C until golden. The source gives no fixed bake time; watch the oven and the colour.
Conditions
Temperature180°C
Temperature controlMulti-stage
Places
Uruguay
Documented preparation · Country evidenceThe recipe is presented in Uruguayan media as a galleta de campaña. It documents a yeasted laminated version and does not claim a single formula or birthplace.
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Sources
El ObservadorMethod · Geography
¿Sabés preparar tus propias galletas de campaña? Una receta para lograrlo de forma fácilThe recipe gives 1 kg flour, 15 g salt, 25 g yeast, 400 ml water, and fat and flour as needed for lamination.
Its method forms a firm dough, rolls it to about 0.5 cm, laminates it in 3–5 half-turn folds, docks and cuts the dough, proofs the squares until doubled, then bakes at 180°C until golden.
The author recommends freezing the baked galletas if they will not be eaten soon and toasting them later; no duration, packaging or thawing method is supplied.
Cited in: A laminated Uruguayan version; Storage note
El ObservadorHistory · Method · Geography
En la Rural del Prado, un experto en panificación enseña a hacer galletas de campañaA CIPU baking-school teacher describes galleta de campaña as a Uruguayan bread made with wheat flour, water, salt, yeast and fat, laminated in folds.
The teacher gives a separate 1 kg flour formula with 20 g salt, 20 g yeast, 50 g fat and enough water for 8–10 pieces; this is contextual evidence, not combined with the selected El Observador recipe formula.
The report distinguishes large interior galletones from smaller, more laminated metropolitan pieces.
Cited in: A laminated Uruguayan version
El PaísHistory · Geography
En el Día Mundial del Pan, celebremos un clásico de la panadería uruguaya: la galleta de campañaCIPU context in the report distinguishes a traditional large rural galletón from a lighter, laminated modern Montevideo version.
The article describes galleta de campaña as a Uruguayan bread with a moist crumb and distinguishes it from dry bakery crackers.
Cited in: A laminated Uruguayan version
Academia Nacional de Letras del UruguayHistory
Diccionario del español del UruguayThe dictionary defines one galleta de campaña form as a slightly laminated, cylindrical wheat-flour dough made without yeast for long keeping. This is kept distinct from the yeasted laminated recipe recorded here.
Cited in: A laminated Uruguayan version
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour can carry harmful bacteria; do not eat or taste raw flour, dough or batter; wash hands, utensils and surfaces after handling.