Sopapillas (from scratch)
These are heavenly, and definitely worth the trouble.
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°F.), free from drafts, 1 hour or until doubled in bulk.
Punch dough down and roll to 1/4-inch thickness. Cut into 2-1/2-inch squares.
Pour oil to a depth of 3 inches into a Dutch oven. Heat oil to 375°F. Fry a few sopapillas at a time in the hot oil, lightly pressing down on them with the back of a fork, until the dough starts to puff. Release pressure, and continue frying until golden brown, turning once; drain.
Sprinkle with confectioners' sugar or cinnamon sugar and serve hot, with honey.
Makes about 24 pieces.
Recipe editor Patricia Mitchell
Online Since 1997
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