Hojuelas

Combine flour, salt, and sugar in a large mixing bowl. Cut the cold butter into small cubes and add to the flour mixture.

Work the butter into the flour using fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible.

Mix orange juice and ice cold water together in a small bowl. Gradually add this liquid to the flour mixture while stirring with a fork until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead gently 2-3 times until it just comes together; do not overwork the dough.

Divide the dough into 8 equal portions and shape each into a ball. Let the dough balls rest for 10 minutes at room temperature.

Working with one dough ball at a time, roll it out on a floured surface into a very thin, transparent sheet, approximately 8-10 inches square.

Cut the rolled dough into 3-4 inch squares or diamond shapes. Stack the cut pieces between parchment paper to prevent sticking.

Heat cooking oil in a deep skillet or frying pan to 350°F (175°C). Test the oil temperature by dropping a small piece of dough into it; it should sizzle immediately and rise to the surface.

Carefully place 2-3 hojuelas pieces at a time into the hot oil and fry until golden brown on both sides, about 1-2 minutes per side.

Transfer the fried hojuelas to a paper towel-lined plate using a slotted spoon to drain excess oil.

While still warm, sprinkle the fried hojuelas generously with sugar on both sides. Repeat with remaining dough portions and oil until all hojuelas are fried and sugared.

Serve the hojuelas warm or at room temperature as a traditional Colombian sweet treat, often enjoyed with hot chocolate or coffee.