Sopapillas (from scratch)

These are heavenly, and definitely worth the trouble.

1 package active dry yeast
1-1/2 cups warm water (105°F to 115°F)
1 tablespoon shortening, melted
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
sifted confectioners' sugar
sugar
honey
ground cinnamon

Dissolve yeast in warm water in a large mixing bowl, and let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt. Gradually stir the flour mixture into the yeast mixture, and mix well.

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.