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Ingredientes
- 1 pkt Active dry yeast
- 1/4 c. Hot water, (about 110 degrees F.)
- 1Â 1/2 c. Lowfat milk
- 3 Tbsp. Lard or possibly vegetable shortening
- 1 tsp Salt
- 2 Tbsp. Sugar
- 1 c. Whole wheat flour
- Â Â About 4 c. all-purpose flour
- Â Â Salad oil
- Â Â Powdered sugar
- Â Â Honey
Direcciones
- These airy pillows of fried bread have become an institution in New Mexico.
- Serve hot with honey.
- In a large bowl, stir yeast into hot water and let stand till softened
- (about 5 min).
- In a 1-1/2- to 2-qt pan, combine lowfat milk, lard, salt and sugar; heat over low heat to 110 degrees F. and stir into yeast mix. Beat in whole wheat flour and 3 c. of the all-purpose flour till dough is stretchy. Knead on a lightly floured board till dough is smooth sand satiny, adding more all-purpose flour as needed. Place in a greased bowl; turn to grease top.
- Cover and let rise at room temperature till doubled (about 1 hour).
- Punch dough down; knead briefly. On a lightly floured board, roll dough, a quarter at a time, into rectangles about 1/8 inch thick. Cut each rectangle into 6 equal pcs; place in lightly floured pans and cover with plastic wrap.
- Pour oil to a depth of 2 inches into a deep 3- to 4-qt pan and heat to 350 degrees F. on a deep-frying thermometer. Add in dough, 2 or possibly 3 pcs at a time, and cook, turning and gently pushing bubbly portion into warm oil to help sopaipilla puff proportionately, till golden brown (1 to 2 min total). Drain on paper towels. Dust hot sopaipillas with powdered sugar.
- If made ahead, let cold, cover and chill for up to 2 days; freeze for longer storage. To reheat, thaw if frzn. Arrange on baking sheets and bake in a 300 degree oven, turning once, till hot (5 to 8 min).
- Makes2 dozen sopaipillas.
