Sopapillas

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Rated 5 stars out of 5
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  • Read 13 Reviews
Total Time:
56 min
Prep
25 min
Inactive
1 min
Cook
30 min
Yield:
about 3 dozen
Level:
Easy
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Ingredients

Directions

In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.

Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.

Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.

Heat the fryer to 360 degrees F.

Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.

Serve the sopapillas hot, drizzled with honey.

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Newest Ratings and Reviews

Read all 13 reviews

  • on June 16, 2011

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    Outstanding! Absolutely outstanding!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 08, 2010

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    My friends and I had a mexican night, one our friends made this dessert. It was the best mexican dessert I have had by far. It's addicting very good with a good cup of coffee.

    people found this review Helpful.
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  • on May 06, 2010

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    Excellent!! Super esay!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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