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Guatemalan Pirujos

Posted on:January 2, 2024

Table of contents

Open Table of contents

Special Equipment List


336 gramsflour
10 gramslard or vegetable shortening
1 cupmilk
15 gramssugar
15 gramsyeast
15 gramssalt
2eggs (medium)


  1. In the mixer bowl whisk together the flour, sugar and salt.
  2. Add the remaining ingredients (lard/vegetable shortening, milk, yeast and eggs).
  3. With the dough attachment at slow speed, bring together all the dough.
  4. After the dough comes together, increase the speed and mix the dough for 5-7 minutes. The dough should be slightly tacky but not stick to your fingers after pressing into the dough.
  5. Let the dough rest for 20 minutes, covered in the bowl with a damp tea towel or plastic wrap. Note, if your environment is slightly cooler then rest it for 30 minutes.
  6. Divide the dough into 3-8 equal size pieces and roll into balls. This depends on how big you want the finished product to be.
  7. Slap the dough onto the counter (or working surface) a few times to lengthen to dough. Then in sections, from one end, begin to fold the dough onto itself. Making sure the dough is pressed into itself. Do this until you have a folded it all in.
  8. Then having each hand at a slight angle, roll the dough to bring the ends to a point.
  9. With a sharp knife, slice into the dough on top. This allows the dough to expand when baking (from what I’ve been told).
  10. Cover with plastic wrap or a damp tea towel for 30-45 minutes and preheat the oven at 350 degress (f).
  11. Place in oven and bake for 35 min (longer if you want them to be a little bit darker).



This recipe was translated from Spanish youtuber Panaderia Paso a Paso