Sopaipillos

1 Servings

Ingredients

Quantity Ingredient
½ teaspoon Salt
1 cup Warm water
2 ounces (1/4 cup) pork lard (cut in
Pieces)
1 pounds Flour
Peanut or safflower oil for
Frying
Confectioners sugar and
Cinnamon for dusting

Directions

Dissolve salt in water and set aside to cool to lukewarm. Rub fat into flour with fingertips until it resembles very fine crumbs. Add salted water to flour and mix dough with hands until it comes clearly away from sides of bowl. Turn dough out onto lightly floured surface and knead and pull it out for 5 minutes. Knead dough into round cushion shape, put into polyethylene bag and set aside a minium of 2 hours, but preferably overnight. Do not refrigerate. Cover a tray with smooth, clean cloth. Remove dough from bag and knead a minute or so on lightly floured surface, then divide into small balls approx 1¼" in diameter; there should be 30 of them. Set on tray and cover with slightly damp cloth or polyethylene wrap so outside of balls does not dry out and form a crust. Have ready a small fry pan containing oil to depth of ½". Have ready another tray, covered with 2 layers of paper towels. You will need an ordinary kitchen fork; metal spatula and thin rolling pin. Dust work surface very lightly with flour. Roll out balls until 5-5 ½" in diameter (don't worry if it is an uneven circle, as sopaipillas can be cut into any shape). Cut dough into 4-6 small triangles and set them aside until you have repeated process with 3 more balls and are ready to begin frying the first batch. Heat oil. Just before it begins to smoke, lower flame as you put 1 piece of dough into it. Keep pressing dough down lightly with back of fork, it shoud then start to bubble and puff up. Turn over and cook on second side. Whole process should take only a few seconds and the sopaipilla should be barely gold in color.

Drain on towels. Quickly fry remainder of batch, sprinkle with sugar-cinnamon mixture while still hot, then cool off. Repeat with remaining dough, working in batches.

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