There are many recipes for sopaipillas, but they all generally involve a fried dough that is often served with honey or syrup.
In a large mixing bowl, dissolve yeast in warm water.
In another bowlcombine milk, lard, salt and sugar.
Heat to 110 degrees and add todissolved yeast.
Beat in 3 cups of the all purpose flour and all of thewhole wheat flour.
Add abut 1/2 c all purpose flour and mix until a stiffsticky dough forms.
Place dough on a floured board and knead, adding moreflour as needed, until dough is smooth and nonsticky.
Place doug in agreased bowl turning over to grease top.
Cover and let stand at room temp.
1 hour.
Punch dough down.
The dough may be coverec and chilled as long asovernight.
Knead dough on alightly floured board to expel air.
Roll doughout, a portion at a time, to slightly less than 1/8 thick.
Cut in 2X 5rectangles or 3 squares for appetizers.
Place on lightly floured pans andlightly cover.
If you work quickly you can let cut sopaipillas stay at roomtemp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on adeep fat frying thermometer.
Fry 2 or 3 at a time.
When the bread begins topuff, gently push the bread into the hot oil several times to help it puffmore evenly.
Turn several times and cook just until pale gold on bothsides, 1-2 minutes total.
Drain on paper towels.
Serve immediately or placein a warm oven until all are fried.
Or if made ahead, cool, cover and chillor freeze.
To reheat, bake uncovered in a 300 oven, turnig once, just untilwarm, 5-8 min.
Do not overheat or they will become hard.
Makes 2 dozen largesopaipillas or about 4 dozen small ones.
Ingredients
Directions
In a large mixing bowl, dissolve yeast in warm water.
In another bowlcombine milk, lard, salt and sugar.
Heat to 110 degrees and add todissolved yeast.
Beat in 3 cups of the all purpose flour and all of thewhole wheat flour.
Add abut 1/2 c all purpose flour and mix until a stiffsticky dough forms.
Place dough on a floured board and knead, adding moreflour as needed, until dough is smooth and nonsticky.
Place doug in agreased bowl turning over to grease top.
Cover and let stand at room temp.
1 hour.
Punch dough down.
The dough may be coverec and chilled as long asovernight.
Knead dough on alightly floured board to expel air.
Roll doughout, a portion at a time, to slightly less than 1/8 thick.
Cut in 2X 5rectangles or 3 squares for appetizers.
Place on lightly floured pans andlightly cover.
If you work quickly you can let cut sopaipillas stay at roomtemp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on adeep fat frying thermometer.
Fry 2 or 3 at a time.
When the bread begins topuff, gently push the bread into the hot oil several times to help it puffmore evenly.
Turn several times and cook just until pale gold on bothsides, 1-2 minutes total.
Drain on paper towels.
Serve immediately or placein a warm oven until all are fried.
Or if made ahead, cool, cover and chillor freeze.
To reheat, bake uncovered in a 300 oven, turnig once, just untilwarm, 5-8 min.
Do not overheat or they will become hard.
Makes 2 dozen largesopaipillas or about 4 dozen small ones.
