Yield: 2 dozen
Measure | Ingredient |
---|---|
1 pack | Dry yeast |
1½ cup | ;Warm water (105F to 115F) |
1 tablespoon | Shortening; melted |
1 tablespoon | Sugar |
4 cups | All-purpose flour |
1 teaspoon | Salt |
\N \N | Vegetable oil |
\N \N | Sifted powdered sugar |
\N \N | Honey (optional) |
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt; add to the yeast mixture, stirring well.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough to ¼-inch thickness. Cut into 2-½-inch squares.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry a few sopaipillas at a time in hot oil, lightly pressing down with the back of a fork until dough starts to puff. Release pressure, and continue frying until golden-brown, turning once. Drain.
Sprinkle with powdered sugar and serve, if desired, with honey.
From Judy Newton in April, 1991"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95