New Mexican Sopaipillas

Photo by Lisa M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 2

    cups flour

  • 1 1/2

    tsp. sugar

  • 1 1/2

    tsp. canola oil, plus more for frying

  • 1

    tsp. kosher salt

  • 1

    tsp. baking powder

  • 1/4

    cup milk

  • 1

    cup honey

Directions

1. Place flour, sugar, oil, salt, and baking powder in a large bowl, and mix with your fingertips to combine. Add milk and ½ cup lukewarm water, and stir until a sticky dough forms. Turn dough out onto a lightly floured surface. Knead vigorously until soft and no longer sticky, about 1 minute. Cover dough with a damp cloth and let rest for 15 minutes. Divide the dough into 3 equal balls, cover again, and let rest for 30 minutes. Pour oil to a depth of 2" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 400°. Meanwhile, using a rolling pin, gently roll 1 of the dough balls out on a lightly floured surface into an 8" x 8" square, keeping other balls covered until ready to use. Cut square into 4 equal squares. Trim and discard any ragged edges. Repeat process with remaining dough. 2. Place one square gently in the oil. When dough rises to the top (this will happen almost immediately), turn it over. Continue to turn dough until it puffs up to form a pillow and turns light golden brown, about 1 minute. (If dough remains on one side for too long, it will not puff up entirely.) Drain on paper towels. Repeat process with remaining dough. Serve immediately, drizzled with honey.

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