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Receta Sopaipillas (Puffy Fried Bread)

by Global Cookbook

Ingredientes

1 pkt Active dry yeast 1/4 c. Hot water, (about 110 degrees F.) 1 1/2 c. Lowfat milk 3 Tbsp. Lard or possibly vegetable shortening 1 tsp Salt 2 Tbsp. Sugar

1 c. Whole wheat flour     About 4 c. all-purpose flour     Salad oil     Powdered sugar     Honey

Direcciones

1. These airy pillows of fried bread have become an institution in New Mexico.
2. Serve hot with honey.
3. In a large bowl, stir yeast into hot water and let stand till softened
4. (about 5 min).
5. 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.
6. Cover and let rise at room temperature till doubled (about 1 hour).
7. 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.
8. 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.
9. 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).
10. Makes2 dozen sopaipillas.

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