Ingredients: |
Ingredients: 1½ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar, optional
2 teaspoons vegetable oil, vegetable shortening, or lard
¼ cup milk or evaporated milk, at room temperature
½ cup lukewarm water or more as needed
Vegetable oil for deep frying
Honey
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Directions: |
Directions:Stir together the flour, salt, baking powder, and the optional sugar in a large bowl.
Work in the oil, using clean fingers to combine. Add the milk and water, working the liquids into the flour until a sticky dough forms. Pour in a bit more water if the dough isn’t sticking together as a rough shaggy mess.
Knead the dough on a lightly floured surface vigorously for 1 minute. The dough should be soft but feeling a bit sturdy and no longer sticky.
Let the dough rest, covered with a damp cloth, for 15 minutes. Divide the dough into 3 balls, cover the balls with the damp cloth, and let them rest for another 15 to 30 minutes.
Roll out each ball of dough on a lightly floured surface into a circle or rectangle approximately ¼-inch thick. If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough more.
Trim off any ragged edges and discard them. To avoid toughening the dough, try to avoid rerolling it. Cut each portion of dough into 4 wedges or smaller rectangles.
Heat at least 3 inches of oil in a heavy, high-sided saucepan or skillet to 400° F.
Slip 1 or 2 dough pieces into the oil. After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface.
Once they start bobbing at the top, carefully spoon oil over them for the few seconds it will take until they have fully puffed. Turn them over (we like a long-handled slotted spoon for this) and cook just until they are golden. Drain.
Arrange the sopaipillas in a napkin-lined basket and serve immediately with honey. Tear a corner off your sopaipilla to let steam escape, drizzle honey through the hole into the hollow center, and enjoy. |
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