Blue Corn Sopapillas
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
blue |
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
sea salt
optional |
|
| 1 | tablespoon |
butter
softened |
|
| 1 | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
blue |
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
yeast, active dry
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
sea salt
optional |
|
| 15 | ml |
butter
softened |
|
| 237 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 5 | ml |
honey
|
|
Directions
Mix dry ingredients.
Cut or mash butter into dry ingredients thoroughly.
Stir liquids until honey dissolves.
Combine mixtures. Stir gently but completely.
Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour.
Divide dough in 3 parts.
Lightly knead each part in unbleached flour.
Roll dough thin, ⅛ inch thick.
Cut into squares or pie shapes.
Heat oil to 375℉ (190℃). Drop into hot oil.
Cook until golden on one side; turn once; cook until golden.
