Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Episode:
Surprise Birthday Party
Sopapillas
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- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 1 to 1 1/2 dozen doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 107
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 81 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: 1 to 1 1/2 dozen doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 107
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 81 mg
Ingredients
Directions
- 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.
