Sunday, October 30, 2011

Sopaipillas

These golden little nuggets lightly dusted with cinnamon sugar and drizzled with honey are the perfect finnish for Cheese Enchiladas with Pablano sauce.
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  • 1 package dry yeast
  • 1 Tbs. sugar
  • 1/2 cup warm water(115 deg)
  • 3 cups all purpose flour
  • 1/2 tsp. salt
  • 2 Tbs. butter flavored shortening
  • 1 c. buttermilk(115 deg)
  • vegetable oil for frying
  In stand mixer dissolve sugar and yeast in warm water.  Let stand for 5 min.  Soften shortening in microwave for 10 to 15 sec.  Add shortening, buttermilk and salt to yeast mixture.  Mix until combined.  Add flour 1 cup at a time.  Mix for 2 min.  Mixture will be sticky.  Turn onto a floured surface and knead for a min.  Place in greased bowl, cover and let rise for 1 hour.
  Punch dough down cover and let rise 1 more hr.  Turn onto floured surface and roll out with a rolling pin.  Cut into rectangles with a pizza cutter.  Pour 2 to 3 inches of oil into a dutch over or heavy pan.  Heat oil to 375 degrees.  Fry a few at a time turn over when they puff up and become golden brown.  Drain on paper towels.  Dust with sugar and cinnamon.  Serve warm with honey.  Makes 12


Click here for Tutorial
Posted by at 1:02 AM
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1 comment:

  1. As a kid my mom would make these at breakfast and we would stuff them with scramble eggs and cover them with syrup. My dad would eat them savory by stuffing his with eggs and chorizo and topping them with enchilada sauce. We also stuffed them with ricotta and drizzled with honey.

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