Wednesday, April 9, 2014
Sopaipillas are a common dessert option found in many
Tex-Mex restaurants. I know it's common other places too, like New Mexico and some South American countries. It's kind of like a South American version of a doughnut. They are traditionally split open and honey is drizzled into them. They are quite delicious! I remember, as a kid, always asking for Sopaipillas anytime we went to a Mexican restaurant. If you have kids, you've probably been asked a few times at restaurants for them too.
2 C flour
1 teaspoon salt
1 heaping teaspoon baking powder
2 T sugar
1/2 to 3/4 C lukewarm water
1/2 C milk
You can do this process by hand or in a stand mixer. Combine the flour, salt, baking powder, sugar, milk and 1/2 C water together. Knead by hand or in the mixer until the dough becomes a ball, adding the additional water if the dough doesn't come together. It should not be a sticky dough. Divide the dough into three balls. Place in a bowl and cover with a damp towel. Let this sit at room temperature for at least 30 minutes and up to an hour.
Roll out the dough balls into circles about 1/4 inch thick. Cut each circle into four triangles. Heat the vegetable oil in a large skillet over medium high heat. Fry the triangles about 30 seconds to 1 minute on each side until they puff up and are browned. To serve (serve warm), cut a slit in each one and drizzle in some honey.