Tex-mex brunch - sopaipillas - sl 4/91

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

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