Sopapillas Donuts
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 - 18 fritters
Complexity: easily
Quantity: 12 - 18 fritters
Sopapillas can be served as a bread substitute or as a dessert. They're quite simple to make with just a few ingredients. A very soft, sticky dough is kneaded from wheat flour, water, and shortening, along with a little sugar, salt, and baking powder. Let it harden in the refrigerator, making it easier to roll and cut. Deep-fry the sopapillas until puffed and golden brown. Keep several layers of paper towels near the stove to drain the doughnuts. Serve with honey or sprinkle with cinnamon sugar and enjoy while the sopapillas are still hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 2 tsp baking powder
- 1 tbsp. sugar
- 1 teaspoon of salt
- 2 tbsp. confectionery fat
- 3/4 cup warm water + more as needed
- Peanut oil, for frying
- Honey or cinnamon sugar, for serving
We recommend
Recipes with similar ingredients: unleavened dough
Cooking the dish according to the recipe:
- Sift the dry ingredients together into a large bowl. Add shortening and water, and mix with your hands to form a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough seems too dry. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for at least 1 hour to firm up slightly and make it easier to work with. The dough can be made in advance and refrigerated for up to 24 hours.
- Unroll the dough ball and place it on a lightly floured work surface; cut in half. Using a floured rolling pin, roll each piece of dough into a circle about 0.5 cm thick. Using a small knife or pizza cutter, cut the dough into triangles, as you would cut a pizza. You should end up with 6 or 8 triangles per circle.
- In a heavy-bottomed skillet or deep saucepan, heat 2 inches of vegetable oil over medium heat until a deep-fry thermometer reads 375°F (190°C).
- Fry a few donuts at a time, maintaining the oil temperature. When the donuts are puffy and rise to the surface, flip them with a slotted spoon or chopsticks; fry for about 2 minutes on each side. Carefully remove the sopapillas from the oil and place them on several layers of paper towels to drain excess oil. Cool slightly. Serve hot with honey or cinnamon sugar.
Author of the recipe - Ingrid Hoffmann (chef, presenter, producer)
Categories:
Similar recipes
