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Sopaipillas (from The Border Cookbook) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 1/2 tsp sugar (optional-- I use it)
1 1/2 tsp vegetable oil
1/2 cup lukewarm water
1/4 cup milk, room temperature

Vegetable oil for deep-frying
Directions:
Directions:
1. In a large mixing bowl, stir together flour, salt, baking powder, and sugar. Pour in 1 1/2 tsp oil and mix with fingers to combine. Add water and milk, working the liquids into the flour until a sticky dough forms.

2. Lightly dust counter or cutting board with flour. Pour dough onto the board. Knead dough vigorously for 1 minute. The mixture should be quite soft but no longer sticky. Cover dough with damp cloth and let rest for 15 minutes. Divide dough into 3 balls. Cover the balls with the damp cloth and rest for 15 to 30 more minutes. (At this point you can refrigerate the dough for up to 4 hours.)

3. Again, lightly dust the board with flour and roll each ball of dough into a circle/oval between 1/8 and 1/4 inch thick. (The lighter the rolling pin the better. Heavier pins compress the dough too much.) Cut each dough disk into 4 wedges.

4. In a heavy, high-sided pan or skillet (or I use my enameled dutch oven), heat a few inches of oil to 400 F. Use a candy thermometer to monitor temperature throughout cooking time.

5. Put 2-3 wedges of dough into the oil at a time. After each one sinks briefly, it will rise up to the surface. The key to this recipe is that once each one floats back to the top and starts ballooning, spoon hot oil over the top of the dough. When the top of the dough fully puffs up, turn the sopaipillas over in the oil. Cook until the second side is golden. Remove from oil and drain.
Number Of Servings:
Number Of Servings:
12 sopaipillas
Personal Notes:
Personal Notes:
We used to make "Utah Scones" for a special treat. We'd eat them filled with pizza toppings for dinner, and then put honey on the last ones for dessert.

 

 

 

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