Recipe courtesy of Daniel Drumlake
Sopaipillas
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 131
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 104
- Total: 50 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
4 ounces unbleached all-purpose flour
1 1/2 ounces whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon sugar
1 tablespoon lard or vegetable shortening
1/3 cup buttermilk
Canola oil
Directions
- In a food processor, pulse together the flours, salt, baking powder, and sugar. Add the lard or shortening and pulse to combine. Add the buttermilk and pulse until a moist dough forms. Transfer to a lightly floured work surface, and knead several times until it binds into a cohesive mass. Cover with plastic wrap and let rest for at least 30 minutes.
- Pour oil to a depth of 4 inches into a heavy saucepan and heat to 375 degrees F. Meanwhile, divide the dough in half. On a lightly floured work surface, roll out half of the dough 1/8 to 1/4-inch thick. Cut into 6 squares or triangles. Drop 2 cutouts, 1 at a time, into the hot oil and fry, rolling them over, until golden, 40 to 50 seconds. Drain on paper towels. Repeat with the remaining dough.
- Serve at once on warmed plates with scoops of ice cream, cream anglais or dusted with powdered sugar or cinnamon sugar.