Sopaipillias

By cookism

Once in a while, you just feel like snacking on something savory and refreshingly different; a slice of the world beyond the confines of our local cuisine. This was when we decided to give sopaipillas a shot. Besides having a quirky name that sounds like a showering señorita, this delicious quick bread puffs up dramatically upon hitting the hot oil, becoming a chewy, paper-thin dough pouch that fascinates visually like a pufferfish and simultaneously screams “Eat me!” This, my friends, is a serious eat.

(Adapted from Saveur Magazine)

Ingredients

• For serving:
• 250 g (2 Cups) of Plain Flour
• 1 1/2 tsp of Sugar
• 1 tsp of Salt
• 1 tsp of Baking Powder
• 1 1/2 tsp of Vegetable Oil, plus more for frying
• 1/4 Cup of Milk (at room temperature)
• 1/2 Cup of Lukewarm Water
• 1 tbsp of Icing Sugar
• Generous pinch of Cinnamon Powder (to taste)
• Honey

Preparation

Step 1

1. Place flour, sugar, salt and baking powder into a large mixing bowl. Mix well. Using your fingertips, incorporate the vegetable oil into the flour mixture. Form a well in the centre, pouring in milk and water. Gradually stir in the flour to form a sticky dough.
2. Turn the dough out onto a lightly-floured surface. Lightly flour your hands. Knead the dough till smooth and no longer sticky. This takes about 1 minute. Shape the dough into a smooth ball and cover it with a damp tea towel. Leave it to rest for 15 minutes.
3. Divide the dough into 3 equal balls. Cover it again and let it rest for another 30 minutes. After resting, the dough will be soft as a baby’s bottom.
4. Lightly dust your work surface, rolling pin and hands. Gently roll out one of the dough into a disc while keeping the rest covered. The thickness of the disc really depends on your preference. A thicker disc will yield a more chewy consistency to your sopaipillas while the thinner disc will have more crisp. Using a scraper, cut the disc into 6 equal parts. Repeat the steps for the remaining dough.
5. Add oil to a depth of 2” in a deep frying pot. Heat over medium heat to 400F. While the oil is heating up, you can choose to make cinnamon sugar by mixing icing sugar and a generous pinch of cinnamon to taste. When the oil is ready, gently place the wedges into the oil, one at a time. Take note not to overcrowd the pot. When the dough rises and puffs up into a pillow, flip to the other side with tongs. Flip the sopaipillas a few times till both sides turns light golden brown. Remove and drain them on paper towels. Serve immediately with honey, cinnamon sugar or both!