My mom asked me to make a batch of Sopaipillas for desert after Nacho bar last night. I usually fry up some flat tortillas pieces and call it done but we didn't have tortillas and I was not in the mood for a grocery store run. So that's when AllRecipes came in handy with this "real Sopaipillas" recipe that I altered just a bit...
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 1 1/2 cups warm water
- 2 quarts oil for frying
- Cinnamon
- Sugar
- Powdered Sugar
First thing was tossing the flour, baking powder, salt, butter and water in my mixer to form the dough. The original recipe called for shortening, but I never buy it so I stuck with good ol' fashioned butter.
After kneading the well mixed dough, I rolled it out and began cutting small squares out of the dough (about 3 inches each). Cutting thick dough with a knife is quite therapeutic you know? I told Grant that and he said I must subconsciously want to stab someone. -_-
If you want a more crispy sopaipillas and less doughy, roll the dough out as thin as you can make it. I left mine thick so we had a more fluffy "doughnut" like consistency.
I have a fryer so I used that pot for frying up the dough pieces. First pour peanut (or vegetable) oil in your fryer or pan and get it bubbling at about 375 degrees. Next, carefully place your dough pieces in the fryer and flip occasionally until they are ever so slightly browned. I overcooked the first few and they just aren't as tasty overcooked. They were usually done in about a minute.
Dry on a paper towel and then sprinkle with powdered sugar, cinnamon and regular granulated sugar. Cause why not all three right?
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