Thursday, July 10, 2008
These delicious little puffs of dough drizzling with honey or sprinkled with cinnamon sugar are a must dessert at any Mexican food restaurant. I admit that they can be a pain to fry up, especially when you’re making a whole slew of them for a party or get-together, but the results are worth it. My son can probably eat a half dozen of them at one sitting, so can my daughter come to think of it. Bob, my hubby, and I are a little more reserved and will eat two (or three).
They aren’t difficult to make BUT you must make sure that the oil temperature is at the required 370 to 380 º F or they will not puff up. You have to get them to bulge in order to open them and drizzle the honey! Your mouth will jump for joy at the taste of warm honey flavored sopaipillas. Hope you get the chance to make these at your next fiesta. Everyone will applaud you.
4 cups flour
1 ¼ teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening
Oil for frying
Sift flour, salt, baking powder, and sugar. Cut in shortening and add just enough milk (about a quarter cup) to make a soft dough, just firm enough to roll. Cover bowl and let dough rest 30 to 60 minutes. Roll ¼ inch thick on lightly floured board and cut in diamond-shaped pieces. Heat one-inch of oil in a deep frying pan to approximately 370 to 380 º F. Add a few pieces at a time. Turn once so they will puff evenly on both sides; then turn back to brown on both sides. Drain on paper towels. Sprinkle with cinnamon sugar or powdered sugar, or serve with honey. Makes about 30 - 40 sopaipillas, depending on the size.
This is picture of the Mexican Chocolate Kahlua Cheesecake featured in my ebook -
Mi Chita's. I'm adding this picture because my daughter is actually the one who developed this recipe and was rather perturbed that I didn't included it in my previous post. So my Angel Lily, here you go!
To buy the
Mi Chita's Mexican Chocolate ebook go here.
Mexican Word of the Day: Juarez
Mi vieja slapped me and I said Juarez your problem?!