Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sopaipillas

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Sopaipillas Empty Sopaipillas

    Post by Lobo Tue 12 Jan 2016, 5:17 pm

    Sopaipillas Img54l
    Sopaipillas
    Sopaipillas Rating

    Read Reviews

    Write a Review
    Prep Time: 40 minutes
    Cook Time: 10 minutes
    Servings: 8
    Sopaipillas appear in many forms throughout Central and South America and under almost as many names, including hojaldras or hojuelas. Some quick-bread versions, albeit with less airy results, are made with baking powder or baking soda in place of yeast, and some use richer batters with cooked zapallo (pumpkin) folded in. This basic recipe is perfect with black coffee any time of day.






    • 647

    Ingredients:


    • 1 tsp. active dry yeast
    • 1 tsp. granulated sugar
    • 1/4 cup warm water (105° to 115°F)
    • 2 1/2 cups all-purpose flour, plus more as needed
    • 1/2 tsp. salt
    • 3/4 cup milk
    • 2 Tbs. unsalted butter
    • Canola for frying 
    • Confectioners’ sugar for dusting
    • Honey for serving

    Directions:

    In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

    In a food processor, combine 2 cups of the flour and the salt and pulse to mix, about 5 seconds. Add the yeast mixture, the milk and butter and pulse to mix, about 20 seconds. Add the remaining 1/2 cup flour and process just until a moist dough forms and pulls away from the sides of the bowl, about 10 seconds. If the dough seems too sticky, add 2 Tbs. flour and pulse until soft but not sticky, about 10 seconds.

    Lightly oil a large bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a clean kitchen towel and let stand in a warm, dark place until doubled in bulk, about 1 hour.

    In a deep saucepan over medium-high heat, pour in oil to a depth of 3 inches and heat to 375°F on a deep-frying thermometer. Line 1 large baking sheet with parchment paper or waxed paper and 1 baking sheet with paper towels.

    Turn the dough out onto a lightly floured work surface and roll out to a thickness of about 1/4 inch. Using a small, sharp knife or a round cookie cutter, cut out 24 squares or rounds. Place on the parchment-lined baking sheet.

    Slip a few sopaipillas into the hot oil and fry, using tongs to turn as needed, until lightly golden on all sides, 2 to 3 minutes total. Transfer to the paper towel-lined baking sheet to drain. Repeat to fry the remaining sopaipillas. Divide the sopaipillas among individual plates and dust with confectioners’ sugar. Serve immediately with honey on the side for drizzling. Makes 24 sopaipillas.

    Adapted from Williams-Sonoma Essentials of Latin Cooking, by Patricia McCausland-Gallo, Deborah Schneider & Beverly Cox (Oxmoor House, 2010)

      Similar topics

      -

      Current date/time is Thu 28 Mar 2024, 6:17 pm