Sopaipillas
4 SERVINGS
Ingredients:
1/2 teaspoon Salt
10 tablespoons Water, warm
2 cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Granulated sugar
2 tablespoons Shortening
as needed Oil or shortening, for frying
as needed Confectioners’ sugar
as needed Honey
Method:
Dissolve the salt in the water.
Combine the flour, baking powder, and sugar. Cut in the shortening until mixture resembles very fine bread crumbs. Add the salted water to the flour and mix the dough until it comes cleanly away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead and pull it out for 5 minutes. Divide dough into small balls approximately 11/4 inches (3.1 cm) in diameter. Cover and set aside for 20 minutes.
Heat oil or shortening to 375°F (190°C).
Roll the dough balls to a 1/8-inch (.3 cm) thickness on a lightly floured board.The balls should roll into 5- to 51/2-inch (12.7–13.9 cm) circles they will not necessarily be evenly shaped. (Sopaipillas can be cut into any shape.) The dough should be thin, but not transparent.
Cut the circles into 4 triangular pieces and immediately, while the dough is still damp, put into the hot oil.
Fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) Drain sopaipillas on absorbent towels.
Sprinkle with sugar and drizzle with honey when serving.
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