Title: Sopaipillas 2
Categories: Mexican Bread
Yield: 12 Servings
| 1 | pk | Active dry yeast |
| 1 1/2 | c | Milk |
| 1 1/2 | ts | Salt |
| 4 | c | All purpose flour |
| 1 | | Oil |
| 1/4 | c | Warm water |
| 3 | tb | Lard or shortening |
| 2 | tb | Sugar |
| 1 | c | Whole wheat flour |
In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
sticky dough forms. Place dough on a floured board and knead, adding more
flour as needed, until dough is smooth and nonsticky. Place doug in a
greased bowl turning over to grease top. Cover and let stand at room temp.
1 hour. Punch dough down. The dough may be coverec and chilled as long as
overnight. Knead dough on alightly floured board to expel air. Roll dough
out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
rectangles or 3" squares for appetizers. Place on lightly floured pans and
lightly cover. If you work quickly you can let cut sopaipillas stay at room
temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
puff, gently push the bread into the hot oil several times to help it puff
more evenly. Turn several times and cook just until pale gold on both
sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
in a warm oven until all are fried. Or if made ahead, cool, cover and chill
or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
sopaipillas or about 4 dozen small ones.