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A freshly made sopapilla sprinkled with cinnamon sugar and drizzled with honey is heaven on a plate. Pantry ingredients make up this quick and easy dessert. This version is authentic and tested in my kitchen—made over and over again due to popular demand. The trick is to eat these without letting the honey drizzle down your wrist. We love it and I know you will, too. Cheers!
1. Add the dry ingredients (flour through salt) into a large mixing bowl and combine.
2. Add the shortening and water to the dry ingredients. Work these in with your clean hands to make a soft, pliable dough. Add more water if needed, 1 teaspoon at a time, until the dough holds together but isn’t sticky.
3. Gather the dough into a ball and wrap in plastic wrap.
4. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll. (Dough can be prepared 1 day ahead and kept refrigerated.)
5. Heat the cooking oil to 375 F in a heavy pan which is deep enough to fry the sopapillas. For safety, you’ll want to make sure the oil level is less than 1/2 the depth of your pan.
6. Prepare a clean, dry surface, lightly dust with flour and unwrap the dough. Pull off golf ball sized pieces of dough. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness.
7. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side.
8. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Sprinkle with cinnamon sugar and plate. Serve with honey.
Recipe from Ingrid Hoffmann on foodnetwork.com.
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