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Sopapillas Recipe

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This recipe for Sopapillas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edith Meibos
Added: Monday, May 4, 2009


4 c. flour
3 tsp. baking powder
2 tsp sugar

1 c. milk
2 eggs (well-beaten)
1 cube butter (or oleo) melted

Mix extremely well (you may use a blender or mixer): All dry ingredients. If mixing by hand, mix for about 3-4 minutes. This step is important.

Mix together: Eggs and milk.

Blend all ingredients together except melted butter/oleo. This will make a firm ball and will appear somewhat dry when first mixing. Add the melted butter last after you have started to mix everything else. After melted butter has been added continue knead for three or four minutes until ball is uniform in color and rather pliable and smooth. Set aside the dough for about an hour.

Pinch off pieces of dough about the size of a 50 cent piece, roll this out until it is paper thin. If you desire you can shape the pieces into a triangle by cutting it after it is rolled out. Using the smaller balls to roll out makes it easier to get the right paper-thin consistency.

Fry in this manner: Gently place the dough into deep fat. (The deeper the fat the better, the better - at least 3-4 inches.) After placing the dough into the fat and after it rises to the surface keep tapping the middle of the sopapilla with tongs, just submerging it below the surface. By this time the sopapilla should be rising nice - a couple of inches. (The fat should be quite hot - about 375 or until just slightly smoking.) Turn them over very quickly after they puff up on the one side. They cook in a very short time - 30 seconds, etc.

Serve with honey and/or cinnamon. Serves 36.




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