Sopaipillas
Submitted by ronsnider
Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.
YIELD
2 dozenPREP
20 minCOOK
35 minREADY
1 hrsSopaipillas are the hollow, pillow-like fried breads that anchor New Mexican cuisine. Yeasted dough with a mix of all-purpose and whole wheat flour gets rolled thin, cut into rectangles, and dropped in hot oil where they puff dramatically into golden balloons. Split one open and you have the perfect vessel for drizzled honey or savory fillings.
The puff is what makes a sopaipilla. It happens because the thin dough hits the 350°F (175°C) oil and the water inside flashes into steam, inflating the dough into a hollow chamber. Rolling slightly thinner than ⅛ inch is a must. Too thick and they don’t puff, too thin and they tear.
The technique of gently pushing the puffing bread down into the oil with a slotted spoon is the pro move. It keeps heat circulating around the top and helps the dough expand evenly into a clean pillow shape instead of a lopsided half-puff.
Pro Tips
- Lard gives the most traditional flavor and flakiest texture. Vegetable shortening works in a pinch.
- Keep the oil temperature steady at 350°F (175°C). Too cool and they absorb oil, too hot and they scorch before puffing.
- Fry only 2 or 3 at a time so the oil stays hot.
- Serve hot with honey butter, or stuff with savory beans, cheese, and chile for a main course.
Variations
- Dust warm sopaipillas with cinnamon sugar for a dessert version.
- Fill with refried beans and cheese, then smother with green or red chile sauce for a New Mexican stuffed sopaipilla plate.
- Skip the whole wheat flour and use all AP for a lighter, more tortilla-like texture.
Ingredients
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.
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