Sopaipillas #1

4 Servings

Ingredients

Quantity Ingredient
4 cups Sifted flour
1 tablespoon Baking powder
1½ teaspoon Salt
3 tablespoons Granulated sugar
1 tablespoon Shortening
1 Cake compressed yeast
¼ cup Warm water
1¼ cup Scalded milk; cooled to room temperature
2 tablespoons Cinnamon
Honey (optional)
Corn oil

Directions

1. Combine the flour, baking powder, salt, and 1 tbs. sugar. Cut in the shortening.

2. Dissolve the yeast in lukewarm water and add to the scalded milk.

3. Make a well in the center of the dry ingredients. Add the liquid and work into the dough. Knead the dough 15 to 20 times. Set aside about 10 min.

4. Roll the dough to ¼ in. thickness. Cut into triangles.

5. Fry in very hot corn oil (420 F., if you have a fat thermometer), a few at a time until puffy and golden. Drain.

6. Combine the remaining sugar with the cinnamon. Dust the sopaipillas with the mixture. Drizzle with honey, if desired, before serving.

NOTE: Fry only a few sopaipillas at a time so the fat will stay hot. They should puff up and become hollow immediately.

CHIQUITA

CONGRESS AVE., DALLAS. WINE:

PEDRO DOMECQ LOS REYES BLANCO

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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