Blue corn sopapillas
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | AM Blue Cornmeal |
| 1 | cup | AM Whole Wheat Flour |
| 1 | tablespoon | Dry yeast |
| 2 | teaspoons | Non-alum baking powder |
| 1 | teaspoon | Sea salt (optional) |
| 1 | tablespoon | Butter; softened |
| 1 | cup | Milk |
| 1 | Egg; slightly beaten | |
| 1 | teaspoon | Honey |
Directions
Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures.
Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, ⅛ inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden.
Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias