Scrumptious sopapillas.

Sopapillas, I remember them as a kid but I don’t think I’ve had one since. I remember them to be awesome non the less. Come to find out its basically deep frying a tortilla. Since shortening is not so healthy for you (as if deep frying is) I had to search a little while to find a recipe for sopapillas that did not require it. I eventually found it deep in the comments of an allrecipes.com recipe. It was to remove the shortening and replace the water with milk. I went ahead and used coconut milk and it was perfect. They came out with just the right sponginess. I ended up using my pasta machine to roll premeasured dough balls out to a specific thickness. Experimenting with thicknesses I ended up rolling them at a six then a five and keeping them about the size of the palm of my hand. They fry super fast too, mine were like four seconds on each side. Top ’em off with some honey (God’s candy) and your good to go. The recipe says to cool the dough in the fridge for an hour. I fried some right away and cooled the rest overnight. They both came out great.

You can see here, although deflated they still hold their pocket well and are just the right thickness. So soft, sweet and yummy.

Sopapillas

Makes about 24. We halved the recipe as usual. 12 was enough for a small family like ours.

Ingredients
2 c. all-purpose flour
2 t. baking powder
1 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
1 t. sea salt
3/4 cup coconut milk, plus more if needed
Peanut oil, for frying
Honey or cinnamon sugar, for serving
Preparation

Combine flour, baking powder, sugar, sea salt, and coconut milk in a medium bowl and mix well until you have to start using your hands. Mix with hands until you start forming a dough ball. Knead the dough ball for about 3 to 5 minutes. Divide dough into 24 balls and place in a ziplock bag and place in fridge. Cool for 1 to 24 hours. (I made some straight away and they came out great)

When you’re ready to cook start preheating 1 1/2 to 2 inches of peanut oil (or other high heat oil) to 375 degrees in a medium pot. My stove top was set to 7. Roll dough balls out into 5 inch rounds. Drop into hot oil and fry until they start to puff and create a huge bubble. Give plenty of room when frying even if it means having to cook one at a time. Mine cooked for about 4 seconds on each side, QUICK! Once the big bubble starts to form flip and allow for the bubble to form again on the reverse side then take out immediately. To flip/remove sopapillas, use a wire strainer. Place on paper towels to cool and drain grease. You can now either roll in or sprinkle with cinnamon and sugar or drizzle with honey. I go with the honey myself.

Another tip would be to use a pasta machine to roll dough. It will help flatten more evenly.

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