Note: Sopaipillas should be eaten hot, as soon as they are made. They will get tough if left to cool.

Ingredients:

*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

Preparation:

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!

Sopaipillas are commonly served with Southwestern dishes such as Green Chile Stew, Pinto Beans, Tomato Rice, Mexican Hot Chocolate and Posole.

Image via Wikipedia