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| MEXICAN SOPAPILLAS | |
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1 pkg. dry yeast 1/4 cup lukewarm water 3/4 cup milk 6 tbsp. sugar 1 tsp. salt 2 tbsp. butter 1 egg, beaten 3 cups all-purpose flour approx. 2-inches cooking oil Soften yeast in lukewarm water. Set aside. Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm. Stir in beaten egg and yeast mixture. Gradually add flour. Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours. Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth. Cover and let rest for 15 minutes. Roll to about 1/2-inch thick square and cut with a 2-inch cookie cutter. Heat oil to 350°F. Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up. Drain on absorbent paper and serve with powdered sugar sprinkle. | |
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recipe reviews #25345
Connie (Arizona) says:
Most restaurants here in Arizona serve these with a pitcher of honey to pour over.
#51346
Kristin (Iowa) says:
Yes they do serve with a pitcher of honey, especially a certain all you can Mexican buffet!
#69920
JOHN (Texas) says:
I want to go visit Iowa where I can get all I want with pitchers of honey!
#71678
Michelle (Alabama) says:
I want to go anywhere they actually serve these kind of sopapillas! I have to drive ten hours for a good sopapilla. In Alabama, they think it means tortilla with icecream and whip cream on top! Even in Cozumel, they serve flour tortillas with cinnamon and sugar and diced bananas on top. I LONG for the real thing!!!
#82502
Jeff Margel (New York) says:
Try this variation: cut the sopapillas a little larger, place mushrooms,green chilis, black olives, cheese and jalepenos in the center, fold crimp and fry. Serve w/salsa, sour cream, and guac. !!! delicious
#98608
Lillie (Arizona) says:
Arizona? They bring that out as a dessert as well. Best place to go is NM. You can have a stuffed sopapilla or a Navajo Taco... You can't go wrong!!!!! Yummy OR just a plain sopa with either honey or powdered sugar.
#102431
Jenna (Texas) says:
I had sopapillas at a resturant and wanted to try them myself so I made this recipe tonight exactly as the instructions directed. The dough was dry even though I gradually added the flour so I melted an additional tablespoon of butter and hand mixed it in which seemed to fix the dough consistency. The first batch came out like doughnut holes. I pressed the dough paper thin on the next set and they texture was better. I sprinkled them with cinnamon and sugar as they came out of the oil. I also tried what some others had suggested and experimented with stuffing them with cream cheese, the dough becomes thicker and more bread like when you add other ingredients. They were tasty but very filling. This reciepe makes a large batch 25-30 pieces which would be great at my next party :) total time to make this dish is about 3 hrs so plan ahead!
#106863
Jeff (New Mexico) says:
Excellent recipe, though I recommend rolling the dough out a lot thinner. Closer to a 1/4".
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