Blue Corn Sopapillas
Submitted by wild red hd
Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.
YIELD
1 recipePREP
20 minCOOK
20 minREADY
40 minThere’s nothing quite like biting into a hot sopapilla, steam escaping from the hollow center, honey dripping down your fingers. Now imagine that with the earthy sweetness of blue cornmeal.
This dough uses both yeast and baking powder for extra lift, so when these hit the hot oil they puff up into gorgeous little pillows. Whole wheat flour and blue cornmeal give them a nuttier, heartier flavor than the standard white flour version.
Roll them thin, cut into squares or wedges, and fry until golden on both sides. Tear one open and drizzle honey inside. That’s how they do it in New Mexico.
Pro Tips
- Roll the dough to a full ⅛ inch thin. Too thick and they won’t puff properly
- Make sure your oil is at the right temperature before frying. Too cool and they absorb oil; too hot and they brown before puffing
- If the dough is still sticky after rising, gently work in a few tablespoons of unbleached flour
- Serve warm alongside green chile stew, or as dessert with honey and a dusting of cinnamon sugar
Ingredients
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.
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