Hojuelas Colombians

Combine flour, sugar, and salt in a large mixing bowl, stirring until evenly distributed.

Create a well in the center of the flour mixture and add melted butter and orange juice, then gradually incorporate the flour with a fork or your fingertips until a crumbly texture forms.

Add water one tablespoon at a time, mixing gently with your hands until a soft, smooth dough forms. Knead briefly until the dough comes together without sticking.

Divide the dough into 8 equal portions and shape each into a small ball, then place on a lightly floured surface.

Roll each dough ball out to a very thin sheet (about 1/16 inch thick) using a rolling pin, working on a floured surface.

Using a pastry cutter or sharp knife, cut each sheet into rectangular or diamond-shaped pieces approximately 3 inches long.

Heat oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C), or until a small piece of dough sizzles immediately when dropped in.

Carefully place the dough pieces into the hot oil, frying in small batches to avoid overcrowding, until golden brown on both sides, about 2-3 minutes total.

Remove the fried hojuelas with a slotted spoon and drain on paper towels.

Serve warm as a traditional Colombian snack or dessert, either plain or with optional accompaniments like dulce de leche or cinnamon sugar.