Tex-mex brunch - sopaipillas - sl 4/91
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1½ | cup | ;Warm water (105F to 115F) |
| 1 | tablespoon | Shortening; melted |
| 1 | tablespoon | Sugar |
| 4 | cups | All-purpose flour |
| 1 | teaspoon | Salt |
| Vegetable oil | ||
| Sifted powdered sugar | ||
| Honey (optional) | ||
Directions
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt; add to the yeast mixture, stirring well.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough to ¼-inch thickness. Cut into 2-½-inch squares.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry a few sopaipillas at a time in hot oil, lightly pressing down with the back of a fork until dough starts to puff. Release pressure, and continue frying until golden-brown, turning once. Drain.
Sprinkle with powdered sugar and serve, if desired, with honey.
From Judy Newton in April, 1991"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
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