4 c. sifted flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tbsp. granulated sugar
1 tbsp. shortening
1 pkg. cake yeast
1/4 c. warm water
1 1/4 c. scalded milk

Combine dry ingredients; cut in shortening. Dissolve yeast in lukewarm water. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into dough. Knead dough 15 to 20 times and set aside for approximately 10 minutes. Roll dough to 1/4 inch thickness or slightly thinner, then cut into squares or triangles and fry in melted shortening at 420 degrees. Fry only 2 or 3 at a time so that grease stays hot. If the fat is hot (smoking), the sopapillas will puff up and become hollow shortly after adding to fat. Drain sopapillas on absorbent towels. Dust with sugar-cinnamon mixture as dessert or stuff with refritos and pour chili sauce over the top.