Sopapillas

Sift flour, baking powder, cinnamon, and salt into a large bowl. Cut in shortening using a pastry cutter or two butter knives.

Add warm milk all at once and stir in using a fork.

On a lightly floured surface, knead the dough until it’s no longer sticky – only 10-12 times. Invert your large bowl over the dough (or cover it with a towel) and let it rest at room temperature for 15 minutes. You don’t want to let it dry out!

Start heating your oil – you want it to be around 380 degrees.

Divide the dough in half – keep one half covered – and gently roll your dough out on a lightly floured surface to 1/8 thickness. You want to try to keep your dough in a rectangular shape. Once the dough has been rolled out, cut (I like to use my pizza cutter for this) into 3 inch squares, or use a round cookie cutter.

Scraps do not reform very well at all, but frying the scraps and drizzling them with honey works astoundingly well!

As soon as you place the pieces into the hot oil, they will begin to puff. You will need to turn them so they brown evenly. They will resist staying turned, so you will have to be firm and use tongs or a slotted spoon and hold them in place for a moment or two.

Drain on paper towels away from children as they tend to eat them all before you get any!

They are best served warm, with an edge broken open and honey or syrup drizzled inside.