Mexican recipes
Sopapillas
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80 min
Serves 4 - 6
Mexican
Ingredients
- For the dough For the dough
- 1 package active dry yeast 1 package active dry yeast
- 1 1/2 cup warm water 360 ml warm water
- 4 cup all-purpose flour 960 ml all-purpose flour
- 1 tsp salt 4.9 ml salt
- 1 tbsp butter (melted) 15 ml butter (melted)
- 1 tbsp sugar 15 ml sugar
- Vegetable oil Vegetable oil
- For glazing the sopapillas For glazing the sopapillas
- Sugar Sugar
- Cinnamon Cinnamon
- Honey Honey
Method
In a large bowl add the yeast and water and mix well. Let sit for 5 minutes.
In another bowl combine the flour and salt. Set aside.
After 5 minutes, add the melted butter and sugar to the water and yeast mixture. Stir well, then add the flour and salt mixture.
Knead the dough for 2 to 3 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a damp kitchen towel and let rise for about one hour or until the dough is doubled in volume.
After the dough has risen, empty it in a floured surface and knead for 1 or 2 minutes. Then roll it out into a rectangle that is about 1/4 inch thick. Use a knife to cut the dough into 3 inch squares, then divide each square diagonally into two triangles.
In a large cooking pot over high heat add enough vegetable oil to cover at least 3 inches in height. When the vegetable oil is hot, start frying the sopapillas, in batches, making sure you do not overcrowd the pot. Fry the sopapillas for 1 minute per side, then remove and drain on kitchen towels and continue with the remaining batches.
Drizzle the sopapillas with honey, then sprinkle with cinnamon and sugar. Serve hot.
In another bowl combine the flour and salt. Set aside.
After 5 minutes, add the melted butter and sugar to the water and yeast mixture. Stir well, then add the flour and salt mixture.
Knead the dough for 2 to 3 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a damp kitchen towel and let rise for about one hour or until the dough is doubled in volume.
After the dough has risen, empty it in a floured surface and knead for 1 or 2 minutes. Then roll it out into a rectangle that is about 1/4 inch thick. Use a knife to cut the dough into 3 inch squares, then divide each square diagonally into two triangles.
In a large cooking pot over high heat add enough vegetable oil to cover at least 3 inches in height. When the vegetable oil is hot, start frying the sopapillas, in batches, making sure you do not overcrowd the pot. Fry the sopapillas for 1 minute per side, then remove and drain on kitchen towels and continue with the remaining batches.
Drizzle the sopapillas with honey, then sprinkle with cinnamon and sugar. Serve hot.
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