Sopapillas
- Level: Intermediate
- Yield: 18 sopapillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 191
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 112
- Total: 1 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
Sopapillas:
2/3 cup whole milk
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour, plus more for rolling
3 tablespoons lard
1 tablespoon baking powder
1 teaspoon kosher salt
Vegetable oil, for frying
Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
Honey, for drizzling
Directions
Special equipment:
a deep-frying thermometer- For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
- In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
- When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
- For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
- Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
- Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.