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Recipe as requested:
Both these recipes for sopapillas yield about 4 dozen!! But the recipes halve well, if you don't need that many.
2 1/4 tsp. active dry yeast
1/4 cup warm water
1 1/4 cups warm milk (the original recipe I used calls for scalded milk but I don't find this necessary)
4 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. sugar
1 Tbsp. shortening or lard, plus extra
In a bowl, sprinkle the yeast over the surface of the water and milk. Stir and let dissolve for about 10 minutes.
Combine the dry ingredients in a large bowl and cut in the shortening. Make a well in the center and add the yeast mixture. Stir until a dough forms.
Knead the dough for about 10 minutes or until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rest about 5-10 minutes.
Heat 2 inches of shortening in a deep heavy pan at medium-high heat. You can also use a deep-fryer.
Roll the dough to a 1/8 inch thickness on a lightly floured surface. Cut the dough into squares (about 4 inches square) and fry until golden brown on both sides, turning once. If the sopapillas don't puff up, your shortening isn't hot enough. Drain the sopapillas on paper towels. Serve with spicy foods to cut the heat, stuff with meat or whatever, or serve as a dessert with honey (or anything you want, of course).
Baking Powder Sopapillas
I prefer yeast sopapillas but these are good too.
4 cups flour
2 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
1 1/2 cups warm water
shortening
Combine dry ingredients in a bowl, cut in shortening, make a well, add water and work into a dough.
Knead the dough until smooth, about 5-10 minutes, cover with a clean kitchen towel or plastic wrap and let it rest for about 20 minutes.
Roll and cut the sopapillas out and fry as in the previous recipe.
Both these recipes for sopapillas yield about 4 dozen!! But the recipes halve well, if you don't need that many.
2 1/4 tsp. active dry yeast
1/4 cup warm water
1 1/4 cups warm milk (the original recipe I used calls for scalded milk but I don't find this necessary)
4 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
1 Tbsp. sugar
1 Tbsp. shortening or lard, plus extra
In a bowl, sprinkle the yeast over the surface of the water and milk. Stir and let dissolve for about 10 minutes.
Combine the dry ingredients in a large bowl and cut in the shortening. Make a well in the center and add the yeast mixture. Stir until a dough forms.
Knead the dough for about 10 minutes or until it becomes smooth and elastic. Cover with a clean kitchen towel and let it rest about 5-10 minutes.
Heat 2 inches of shortening in a deep heavy pan at medium-high heat. You can also use a deep-fryer.
Roll the dough to a 1/8 inch thickness on a lightly floured surface. Cut the dough into squares (about 4 inches square) and fry until golden brown on both sides, turning once. If the sopapillas don't puff up, your shortening isn't hot enough. Drain the sopapillas on paper towels. Serve with spicy foods to cut the heat, stuff with meat or whatever, or serve as a dessert with honey (or anything you want, of course).
Baking Powder Sopapillas
I prefer yeast sopapillas but these are good too.
4 cups flour
2 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
1 1/2 cups warm water
shortening
Combine dry ingredients in a bowl, cut in shortening, make a well, add water and work into a dough.
Knead the dough until smooth, about 5-10 minutes, cover with a clean kitchen towel or plastic wrap and let it rest for about 20 minutes.
Roll and cut the sopapillas out and fry as in the previous recipe.
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