| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Sifted flour |
| 1 |
tb |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 3 |
tb |
Granulated sugar |
| 1 |
tb |
Shortening |
| 1 |
|
Cake compressed yeast |
| 1/4 |
c |
Warm water |
| 1 1/4 |
c |
Scalded milk; cooled to room temperature |
| 2 |
tb |
Cinnamon |
|
|
Honey (optional) |
|
|
Corn oil |
INSTRUCTIONS
1. Combine the flour, baking powder, salt, and 1 tbs. sugar. Cut in the
shortening.
2. Dissolve the yeast in lukewarm water and add to the scalded milk.
3. Make a well in the center of the dry ingredients. Add the liquid and
work into the dough. Knead the dough 15 to 20 times. Set aside about 10
min.
4. Roll the dough to 1/4 in. thickness. Cut into triangles.
5. Fry in very hot corn oil (420 F., if you have a fat thermometer), a few
at a time until puffy and golden. Drain.
6. Combine the remaining sugar with the cinnamon. Dust the sopaipillas
with the mixture. Drizzle with honey, if desired, before serving.
NOTE: Fry only a few sopaipillas at a time so the fat will stay hot. They
should puff up and become hollow immediately.
CHIQUITA
CONGRESS AVE., DALLAS. WINE:
PEDRO DOMECQ LOS REYES BLANCO
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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