Makes 12 sopaipillas
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
2 tablespoons lard
l e g g
In a large bowl, sift together flour, salt and baking powder. Using a pastry blender or 2 knives, cut in lard until mixture resembles crumbs. Add egg and just enough water to make a stiff dough.
On a lightly floured surface, roll out dough very thin. Cut into diamond shapes or squares about 2 inches in diameter. In a deep-fat fryer or deep heavy skillet, fat to 400C to 425F (205C to 215C) or until a 1-inch cube of bread turns golden brown in 15 seconds.
Fry diamonds or squares until puffed and golden, turning once to brown both sides. With a slotted spoon, remove from fat; drain on paper towels. Serve immediately for breakfast or lunch or as an accompaniment to barbecued steaks.
There are two varieties. One is made with unsweetened yeast dough, rolled out like biscuits, cut into squares and deep-fried. The other is made like baking-powder biscuits and deepfried. They're always served fresh from the frying kettle. They may be served with a meal or dusted with powdered sugar and served with coffee or hot chocolate.