Sopaipillas

These Sopaipillas are a beloved New Mexican staple, offering a delightful balance of soft, fluffy interior and crisp, golden exterior. Made with a yeast-leavened dough incorporating both all-purpose and whole wheat flour, they deliver a subtle nuttiness and robust texture. Traditionally deep-fried until they puff up beautifully, these breads are versatile enough to serve as a side dish for savory stews or as a sweet treat dusted with cinnamon sugar. The use of lard or shortening ensures a tender crumb, while the yeast provides a light rise that distinguishes them from flatbreads.

Cooking Method: Baking, Frying

Cuisine: Mexican

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 257

Dietary: Vegetarian

Description

These Sopaipillas are a beloved New Mexican staple, offering a delightful balance of soft, fluffy interior and crisp, golden exterior. Made with a yeast-leavened dough incorporating both all-purpose and whole wheat flour, they deliver a subtle nuttiness and robust texture. Traditionally deep-fried until they puff up beautifully, these breads are versatile enough to serve as a side dish for savory stews or as a sweet treat dusted with cinnamon sugar. The use of lard or shortening ensures a tender crumb, while the yeast provides a light rise that distinguishes them from flatbreads.

Directions

1
In a small bowl, dissolve active dry yeast in 1/4 cup warm water (110°F). Let stand for 5-10 minutes until foamy.
2
In a separate medium saucepan, combine milk, lard (or shortening), salt, and sugar. Heat over medium heat until the mixture reaches 110°F and the solids are dissolved.
3
Pour the warm milk mixture into the yeast solution and stir to combine.
4
In a large mixing bowl, combine 3 cups of all-purpose flour and 1 cup of whole wheat flour.
5
Pour the liquid mixture into the flour. Beat with a spoon or mixer until the dough begins to form a ball.
6
Gradually add the remaining 1 cup of all-purpose flour, one tablespoon at a time, mixing until a stiff, sticky dough forms.
7
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding more flour if necessary, until the dough is smooth, elastic, and non-sticky.
8
Place the dough in a greased bowl, turning once to coat the top with grease. Cover with a damp cloth or plastic wrap.
9
Let rise in a warm place for 1 hour, or until doubled in size.
10
Punch the dough down to release air bubbles.
11
Knead briefly on a floured surface to expel any remaining air.
12
Roll the dough out on a floured surface to a thickness of slightly less than 1/8 inch.
13
Cut the dough into 2x5 inch rectangles or 3-inch squares using a sharp knife or pizza cutter.
14
Place cut pieces on lightly floured pans, cover lightly, and let rest for 10-15 minutes while heating oil.
15
In a deep, wide frying pan or kettle, heat 1.5 to 2 inches of oil to 350°F (177°C).
16
Carefully lower 2 or 3 sopaipillas into the hot oil at a time. Do not overcrowd the pan.
17
As the bread begins to puff, gently push them down with a slotted spoon several times to help them expand evenly.
18
Turn the sopaipillas occasionally, frying for 1-2 minutes total until pale gold on both sides.
19
Remove from oil and drain on paper towels.
20
Serve immediately, or keep warm in a 200°F (93°C) oven until all batches are fried.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 257kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 1.5g8%
Sodium 1248mg52%
Total Carbohydrate 42.3g15%
Dietary Fiber 2.3g10%
Sugars 2.2g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sopaipillas-2/