Sunday, September 5, 2010

Sweet on Sopapillas

I first discovered sopapillas during a visit to a themed Mexican restaurant with a group of friends when I was much younger than I am now.  A ridiculousy picky eater during my youth, I was unusually enchanted during my first encounter with these heavenly pillows of delight.  Already loving anything that has honey dripped over it, no convincing was needed to try one or two or twelve.  Since then, I have been collecting recipes of sopapillas, always striving for to find the perfect one.  After reviewing the dozen or so recipes that I have from the Internet, I realized that they really don't vary all that much in ingredients and that there are 2 basic recipes - one that uses yeast and one that doesn't.  A version of each recipe is below:


1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil

Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
Punch down risen dough on a floured surface then roll it out until dough is 1/4 inch rectangle.
Cut dough into inch squares the cut each square in half to make diagnal piece.
Heat up three inches of oil in a big pot to 375 degrees. Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain and put on paper towels to absorb any extra oil.
Mix together equal parts cinnamon and sugar (to your taste) and lightly coat each sopapilla.
Serve hot with honey.

 4 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
1 1/2 quarts oil for frying

In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick.  Cut into 3 inch squares.  Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides.  Drain on paper towels, and serve hot with honey.

My own version: I coat each sopapilla with sugar and cinnamon, then put several on an individual plate, drizzle raspberry syrup over the top, drizzle honey over the top then add a dollop of whipped cream.

Ready, Set, Fry!

And feel free to let me know which recipe you prefer.