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From Dorothy McNett's recipes at www.dorothymcnett.com. These little "sofa pillows" can be dessert when dipped into the honey butter and sprinkled with cinnamon sugar. Or, make them as an appetizer or even a main dish stuffed with refried beans and taco sauces, etc. instead of the honey and sugar. Endless with your imagination!
2 cups unbleached all purpose flour
Carefully measure the flour and combine all dry ingredients in batter bowl. With your hands or with a pastry cutter, cut in the lard or shortening until crumbly. Add the water and mix until it all holds together. Knead 10 - 15 times until dough forms a smooth ball. Cover and let it rest about 15 - 20 minutes. Divide dough into 2 parts and cover one part and set aside. On lightly floured surface, roll the other part to about 1/4 inch thickness. Cut into 3 inch squares or triangles, placing them aside and covering them as you work so they will not dry out. Repeat until all are cut out. Do not re-roll the scraps, just cook them as scraps to munch on! Heat the peanut or corn oil in a deep 10 inch frypan or saute pan so that you have 2 inches of oil. Have a paper towel lined baking sheet ready to place them on as you remove them as they get fried. Make sure the oil is around 380-400 degrees, using a deep fat fry thermometer to check it. The oil is ready when it is hot enough to cause a scrap of the dough to bubble up and puff just as soon as it hits the oil. Now fry several at a time, using a slotted spoon or spatula to quickly drop them into the oil. As it begins to puff up all over let it brown on one side for about 10 seconds, turn and brown on second side. You can keep the cooked ones hot in a 200 degree oven as you continue to fry the remaining ones. Or you can make them ahead and then reheat them in a 350 degree oven. Combine the melted butter and honey in a bowl. Mix the sugar and cinnamon together in another bowl. While the sopaipillas are hot, dip them into the honey/butter mixture and then roll the dipped pillow into the sugar and cinnamon mixture. Serve immediately.
Recipe created 2016-01-25.