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Sopaipillas

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Submitted by ronsnider

YIELD

2 dozen

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
¼ 59
CUP ML WATER
warm
1 ½ 355
CUPS ML MILK
3 45
TABLESPOONS ML LARD
1 ½ 7.5
TEASPOONS ML SALT
2 3E+1
TABLESPOONS ML SUGAR
4 946
1 237
1 1
EACH EACH VEGETABLE OIL *

Directions

In a large mixing bowl, dissolve yeast in warm water.

In another bowl combine milk, lard, salt and sugar.

Heat to 110 degrees F. and add to dissolved yeast.

Beat in 3 cups of the all purpose flour and all of the whole wheat flour.

Add abut ½ cup all purpose flour and mix until a stiff sticky dough forms.

Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky.

Place doug in a greased bowl turning over to grease top.

Cover and let stand at room temperature 1 hour.

Punch dough down. The dough may be coverec and chilled as long as overnight.

Knead dough on alightly floured board to expel air.

Roll dough out, a portion at a time, to slightly less than ⅛ inch thick.

Cut in 2×5 inch rectangles or 3 inch squares for appetizers.

Place on lightly floured pans and lightly cover.

If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry.

In a deep wide frying pan or kettle heat 1½ to 2 inches oil to 350℉ (180℃). on a deep fat frying thermometer.

Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly.

Turn several times and cook just until pale gold on both sides, 1 to 2 minutes total.

Drain on paper towels. Serve immediately or place in a warm oven until all are fried.

Or if made ahead, cool, cover and chill or freeze.

To reheat, bake uncovered in a 300℉ (150℃). oven, turnig once, just until warm, 5 to 8 min.

Do not overheat or they will become hard.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 712 16% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 927mg 39%
Total Carbohydrate 43g 43%
Dietary Fiber 7g 30%
Sugars g
Protein 41g
Vitamin A 4% Vitamin C 0%
Calcium 14% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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