The dough is made from flour, water, a little salt and a touch of sugar. It is rolled flat, cut into squares, and dropped into hot oil. Within a minute or two, the dough puffs up like a balloon and turns a deep golden colour. Cooks have to flip them quickly so both sides cook evenly.
Hojaldres are often eaten with white cheese (called 'queso blanco') which softens in the warm dough. Some children prefer them with fried eggs perched on top. Others love them sweet, with a sprinkle of sugar or a drizzle of honey.
Although hojaldre means 'puff pastry' in Spanish, the Panamanian version is a bit different from the European one. It is closer to fry bread - simpler, faster, and made for big family breakfasts where lots of people are about to come to the table.
Bakeries in Panama City often sell warm hojaldres from early morning. The smell of fresh dough drifts down the streets - many Panamanians say it is one of the most familiar smells of childhood.