sopapillas

The recent discussion about Indian fry bread reminded me of sopapillas, the sweet treat Mexican fry bread. I was first introduced to sopapillas about 35-40 years ago by my sister when she lived in western Nebraska which had a healthy Mexican population. She gave me her recipe which I lost before I ever made any. I thought hers was a yeast bread but all I've been able to find are with baking powder. This recipe is from the King Arthur Baker's Companion. It does double duty with their Navajo fry bread recipe. I made some for Wonder Woman and myself for lunch today. Took a picture and may some day get it posted. The recipe:

2.5 C. A.P. flour (10.5 oz.)
4 t. baking flour
1.75 t. salt
1 T. nonfat dry milk powder
3 T. lard or shortening (1.5 oz.)(I used margarine)
.75 C. plus 2 T. ice water (7 oz.)
1-3 C. oil for frying (I used a deep fryer)

Whisk together dry ingredients. Cut in fat. Stir in water. Knead lightly until dough comes together. Let rest for one hour.Heat oil. Roll out dough .25 in. thick. Cut into 2" triangles or rectangles. Fry until golden on both sides. Remove to paper towels. Sprinkle with cinnamon sugar or drizzle with honey. Sis's version made bigger treats. She had us bite a corner off and then inject honey to the inside. The ones from this recipe were not hollow enough for that to work well. These are so simple, so good.