Recipe: Sopaipillas (with or without yeast)

SOPAIPILLAS

4 cups sifted all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1 tbsp lard or butter, softened
1 pkg active dry yeast (optional)*
1/4 cup warm water (105-115 degrees F)*
1 1/4 cups (approximately) milk, scalded and cooled to room temperature*
1 quart lard or cooking oil (for frying)
Honey (optional, for serving)

In a mixing bowl, combine flour, salt and baking powder; cut in 1 tablespoon lard or butter; set aside.

Dissolve yeast in 1/4 cup warm water (if using yeast). Add yeast mixture to milk.

Make a well in the center of the dry ingredients and add about 1 1/4 cups of the liquid mixture; work into a dough. Add more liquid till dough is firm and springy and holds its shape, similar to a yeast dough.

Knead dough 15 to 20 times, then invert the bowl over the dough and set aside for approximately 10 minutes.

Heat 1 quart oil or lard to 420 degrees F in a deep fryer.

Roll 1/4 of dough to 1/4-inch thickness or slightly thinner, then cut into squares or triangles. (Do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopailpillas.)

Fry a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped into the fat. To assure puffing, slightly stretch each piece of dough before lowering into the fat, the place the rolled or top side of the dough into the fat first, so it will be the bottom side. Hold each piece of dough down in the fat until it puffs. Drain sopaipillas on paper toweling.

Serve as a bread with any Southwestern meal. They are specially good with honey.

*If not using yeast, use 1 1/2 cups milk and omit the 1/4 cup warm water.

From: Terry,tx - 01-18-98