| Sopapillas ~ Sopapillas pronounced ~ sew-pah-pee-yahs Sopapillas are similar to tortillas when making the dough. After that, the similarity stops. Instead of heating on a dry comal (skillet), the sopapillas are deep fried. This recipe may be doubled. Group 1 2¾ cups flour 1 tbsp baking powder 1 tbsp sugar ¼ tsp salt or to taste Group 2 1 egg 1 cup milk (at room temperature) ~~~~~ 2-3 tbsp butter (allow to soften) oil for frying 1. Using a glass or stainless steel mixing bowl; sift together Group 1. Mix in butter until the flour mixture is somewhat crumbly. Beat Group 2 together, then add to Group 1. 2. Continue to mix the ingredients, the mixture should resemble bread dough. Knead well, for about 5 minutes. If to wet (sticky), add a little flour, if to dry, add a little milk. 3. Place dough into a stainless steel pan or glass bowl and cover (do not use plastic bowls). Allow dough to rest for about ¼ to ½ hour. 4. Make small balls by squeezing the dough between your thumb and forefinger. The balls should be about 1½ to 2-inches across. (A little larger than a golf ball) 5. Roll out dough (as you would for tortillas) on a floured surface. Roll out to 1/8-¼ inch thickness. Cut into squares or triangles. 6. Place one into hot oil, if it sinks, your oil is not hot enough. Discard and wait until your oil is a little hotter (360-370 degrees). They should puff up into light, fluffy pillows. 7. Do not over-crowd in the pan or deep fryer. They should fry for about 30 seconds on each side until they are golden brown. Pour hot oil over them or gently flip over as they are cooking. You will have to work quickly as they cook fast. Serve as a bread accompaniment or with honey after allowing to drain on paper towels. |
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| ~ Kitchen Tested ~ |