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Title: Blue Corn Sopapillas
Categories: Bread Dessert
Yield: 1 Recipe
| 1 | c | AM Blue Cornmeal |
| 1 | c | AM Whole Wheat Flour |
| 1 | tb | Dry yeast |
| 2 | ts | Non-alum baking powder |
| 1 | ts | Sea salt (optional) |
| 1 | tb | Butter; softened |
| 1 | c | Milk |
| 1 | Egg; slightly beaten | |
| 1 | ts | Honey |
Mix dry ingredients. Cut or mash butter into dry ingredients thoroughly. Stir liquids until honey dissolves. Combine mixtures. Stir gently but completely. Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour. Divide dough in 3 parts. Lightly knead each part in unbleached flour. Roll dough thin, 1/8 inch thick. Cut into squares or pie shapes. Heat oil to 375 F. Drop into hot oil. Cook until golden on one side; turn once; cook till golden.
Source: Arrowhead Mills "Something Sweet" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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