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 Topic: sopapillasPosted: 28 February 2010 at 04:18 |
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By now everyone knows I am a Calif. kid, born, raised, life long Californian. Plus I love Mexican food, and have ate a lot of varieties here and especially when living in So.Calif.
However on my first trip to Colorado, I was introduced to Sopapillas. Not really a Mexican treat more Southwest or New Mexico, I guess Texas, and for sure Colorado. Usually hand-made with flour, baking powder, salt, and shortening. They are then deep fried like a donut which causes the dough to puff up and crisp, thus creating a pocket of air in the center. The word sopaipilla comes from the Spanish word sopaipa which means fried dough sweetened with honey. They are often dusted with powdered sugar, or cinnamon sugar, but my favorite way of eating them is to tear open the hot sopapilla and drizzle honey inside. If you dust with powedered sugar do it only lightly if you made the dough right you want to taste it. I used to have a recipe that was pretty good, but it has been years since I made it and I have lost those recipes. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 14 April 2010 at 17:10 |
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from "the great west," a volume of time-life's series, "foods of the world," 1971
to make 8 wedge-shaped or 12 three-inch square sopapillas:
combine the flour, baking powder and salt, and sift them into a deep bowl. add the shortening bits, then, with your fingers, rub the flour and fat together until the mixture resembles flakes of coarse meal. pour in the lukewarm water all at once and toss the dough together until it can be gathered into a compact ball on a lightly floured surface, knead the dough by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. knead for about 5 minutes, until the dough is is smooth, shiny and elastic, then gather it into a ball, drape a kitchen towel over the top, and let the dough rest for about 15 minutes.
meanwhile, pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 400 degrees on a deep-frying thermometer.
to make...wedge-shaped sopapillas..., divide the dough in half and roll out each portion into a circle about 8 inches in diameter and 1/8 inch thick. with a pastry wheel or sharp knife, cut each circle into four equal wedges. to make square sopapillas, roll our the dough into a rectangle about 12 inches long, 9 inches wide and 1/8 inch thick and cut the rectangle into 3-inch squares.
two or three at a time, deep-fry the sopapillas for about 3 minutes, turning them frequently with a slotted spoon. as they fry, the sopapillas will puff up and brown. when they are crisp and golden on both sides, transfer them to paper towels to drain while you deep-fry the rest.
serve the sopapillas warm or at room temperature, accompanied with butter and honey.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 16 April 2010 at 17:31 |
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Sounds like a good old New England "Doughboy" we sprinkle them with powdered sugar, and munch out...Yum!
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Go ahead...play with your food!
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[sopapillas are] the world's most ethereal kind of hot bread. these triangle or pillow-shaped puffs, three or four inches across and with a thin, delicate crust, not quite crisp, are customarily brought to the table before anything else.... sopapilla dough is cut into either wedges or squares that are deep-fried until they swell up like "sofa pillows...." golden brown and so airy that they almost waft away, sopapillas are eaten with honey or a delectable syrup of brown sugar, wine, raisins and cinnamon.