Directions: |
Directions:If you'll be making the sopapillas immediately, preheat your oil to 190ºC/375ºF, preferably using a deep-fryer or use your preferred method.
Whisk flour, baking powder and salt until thoroughly combined. Stir in kefir and water until a smooth dough forms, adding a little more water if needed. Divide the dough into four portions. Lay out a silicone mat or a sheet of parchment paper onto an even surface. Liberally dust the surface with potato or cornstarch. Use a starch-dusted rolling pin, roll out one portion of dough and cut the dough into 8 equal pieces - these can be any shape; however, rectangles work best. Next, roll each piece of dough as thin as possible while still being able to lift the dough from the surface. Then lift the dough and fold it over on itself, basically in half, creating a pocket. Again, cut this dough, now you'll want to create triangles or squares or rectangles. In cutting the shapes, the dough should seal the edges together; otherwise you can pinch the edges of the dough together prior to frying.
Fry the shapes until puffed up, crisp and golden brown about 7-8 minutes. Depending on the depth of your oil and the fryer you're using, you may need to carefully turn the sopapillas as they cook to ensure even frying. Drain the sopapillas on a plate lined with kitchen roll, when ready to serve sift cinnamon and sugar or icing sugar over the sopapillas and serve with honey, ice cream, fresh whipped cream, whatever your heart desires. |
This recipe for Sopapillas or Bunuelos is from