Southwestern Cooking: Sopaipillas (Fried Bread)
Sopaipillas are a common accompaniment to Southwestern meals. These puffy "pillows" of dough are easily made and taste great with chile or Posole. Sopaillas can also be stuffed after frying.
Note: Sopaipillas should be eaten hot, as soon as they are made. They will get tough if left to cool.
*12 oz/ 4 c plain/AP flour, plus additional if needed
*1 tsp salt
*3 tsp double-acting baking powder
*2 tbs lard or solid vegetable fat, chilled
*12 oz/ 1 1/2 c cold water
*vegetable oil for deep frying
*honey to serve
Sift the flour, salt and baking powder into a large bowl. Cut in the fat until the mixture looks like crumbs. Add enough of the cold water to make a soft dough.
Knead on a floured board until smooth. Pat the dough into a rough rectangle, cover with plastic wrap and chill for at least 30 minutes.
Roll out the dough on a floured board to about 1/4 inch thick. Cut into 3-inch squares, triangles or diamond shapes.
Heat the oil to about 365 F. Deep-fry a few Sopaipillas at a time, turning frequently. They are done when they have puffed up and are golden brown. Drain thoroughly on a wire rack and serve immediately.
To eat, tear off a corner of hot Sopaipillas and pour in a little honey. Eat and repeat!
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