Homemade spaghetti
Aleppo Pepper Basil Lemonade

Sopapillas

These are puffy, light, tender, flaky pillows of dough begging to be drizzled with honey.

 

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These are the ones that made it to the plate. Try not to eat them as fast a you make them. 

You'll thank me for this...

 

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You'll need flour, shortening, baking powder, salt and water, and of course, oil for frying. 

 

 

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Into a medium bowl, sift the flour, baking powder and salt

 

 

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Add the shortening 

Mix the shortening into the flour until it resembles cornmeal. (I didn't mix it in that well)

 

 

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Add the warm water and mix to make a dry dough

 

 

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Turn the dough out onto the work surface and knead for 5 minutes

 

 

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When you have a smooth ball of dough. Cover and let rest for 30 minutes

 

 

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After 30 minutes, on a lightly floured surface, roll the dough out to 1/4 inch thick 

I rolled it out much thinner. 

 

 

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Cut the dough into approximately two inch pieces

 

 

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and fry in oil.

Since I didn't use a deep fryer, I gently and carefully flipped a bit of oil over the top of the dough so it would puff up. When the bottom is golden brown, flip and brown the top. 

 

 

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Remove the dough from the oil, and drain on a paper towel lined plate

 

 

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Sopapillas serve a dual purpose, they can be eaten both sweet and savory. 

 

Tonight I ate them with gypsy stew <recipe to follow> as well as for dessert. I broke them in half and loaded them up with some of the stew, OMGosh, deeelicious. 

 

 

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Then for dessert, break them open and pour on the honey. 

 

This recipe for sopapillas is from The Pink Adobe Restaurant, in Santa Fe New Mexico, a Santa Fe institution <no, not_that_kind of institution> ;-)

Since this is such a huge recipe, I cut the recipe by 1/3

 

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Sopapillas (Fried Bread)

breads

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons lard
3/4 cup warm water
oil for deep frying

Into a large bowl, sift together the flour, baking powder and salt. Cut in
lard and mix with hands until mixture resembles cornmeal. Stir in warm
water to make a dry dough. Knead until smooth, about 5 minutes. Cover
dough with plastic wrap and let stand for 30 minutes. Roll out dough about
1/4 inch thick on a lightly floured surface. Cut into 3 inch squares.
Pour oil about 3 inches deep into a deep fryer and heat to 400F. Carefully drop
dough squares a few at a time into hot oil. They will puff immediately.
Turn to brown other side, then drain on paper towels. Serve at once.
Yield: 4 dozen

"The Pink Adobe Cookbook"


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And that's that

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