Sopapillasrudd Recipes

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Steps:

• In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Steps:

• Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
• Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
• Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
• Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

Steps:

• Bring milk just to a boil.
• Remove from heat and let cool.
• Combine flour, salt and baking powder in medium bowl.
• Cut in butter until mixture resembles coarse meal; make well in center.
• Dissolve yeast in 1/4 cup warm water.
• Pour in 1/2 cup of the cooled milk.
• Pour the yeast mixture into the center of dry ingredients.
• Add additional milk if necessary so the dough just holds together.
• Gather dough together and knead 15 times.
• Cover with a cloth and let stand about 10 minutes.
• Heat oil in a deep-fat fryer to 375 degrees.
• On a floured surface, roll out half the dough to a 1/4-inch sheet.
• Cut into 9 triangles and cover with a towel to keep moist.
• Repeat with the remaining dough.
• Add a few to oil at a time.
• Fry on both sides 3 to 5 minutes.
• Drain on paper toweling.

Steps:

• Combine flour and baking powder in large bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles fine crumbs. Gradually add water, mixing after each addition until well blended. Shape into ball; knead on lightly floured surface 5 min. or until smooth and no longer sticky. Cover; let stand 10 min.
• Divide dough in half. Roll half the dough into 12x10-inch rectangle on floured surface; cut into 12 squares. Cut each square diagonally in half. Repeat with remaining dough.
• Heat 2 inches of oil in medium saucepan to 375°F on medium-high heat. Add dough pieces, in batches; cook 1 to 2 min. or until edges of sopaipillas are golden brown, turning once. Remove from pan with slotted spoon; drain on paper towels.

Steps:

• Heat the oven to 400°F
• Unfold the pastry sheet on a lightly floured surface.
• Cut the pastry sheet into 25 (2-inch) squares.
• Place the sugar and cinnamon into a paper bag and shake to combine.
• Bake for 15 minutes or until the pastries are golden brown.
• Add the hot pastries in batches to the bag and shake until coated with the sugar mixture.
• Drizzle the pastries with the honey if desired before serving.

Steps:

• Sift together flour, baking powder and salt.
• Cut shortening in until mixture is a rough texture.
• Gradually add warm water.
• Mix to form dough.
• Knead until smooth.
• Cover and let stand for 20 minutes (this will make it easier to roll out).
• Start oil heating (desired temp is 375° - 400°).
• On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• Cut into 3 inch squares.
• Fry a few at a time, turning when golden and puffed up.
• Drain on paper towels.
• Serve immediately.

Steps:

• Make the dough: In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
• Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until no longer sticky.
• Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
• Divide the dough into 3 equal balls, cover again with damp cloth, and let rest for 30-60 minutes.
• Make the chocolate dipping sauce: Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. Stir in the ancho chile powder and cinnamon. Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
• Fill a Dutch oven or large pot fitted with a deep fry thermometer with about 3 inches (7 cm) of vegetable oil. Heat the oil until it reaches 400°F (200°C).
• While the oil is heating, shape the sopaipillas: On a lightly floured surface, roll out 1 of the 3 dough balls to a 8-inch (20 cm) square. Cut into 4 4-inch (10 cm) squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
• Line a baking sheet with paper towels and set near the pot of oil.
• Gently transfer one square of dough into the hot oil as a tester--it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately. Keep turning the dough every 5 seconds or so, until it puffs up like a pillow and turns light golden brown, about 1 minute. Remove from the oil and drain on the prepared baking sheet. Repeat with the remaining dough squares, frying 2-4 at a time, or however many will fit without crowding the pot.
• Drizzle half of the sopaipillas with the honey and dust with the powdered sugar. Serve the other half with chocolate dipping sauce. Serve immediately.
• Enjoy!

Steps:

• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly)., On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12x10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter. , In a deep-fat fryer, heat 2 in. oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. If desired, serve with honey and/or dust with confectioners' sugar.