Sopapillas

For those of you who may not be familiar with Sopapillas, these little delights are equivalent to a Mexican Doughnut.  Typically, these are served as dessert at the end of a meal, with honey.  However, if you did not dust these with cinnamon and sugar, Sopapillas make a wonderful base for a tostado. 

2 cup of Flour

1 Tablespoon of Baking Powder

2 Tablespoons of Sugar

1 tsp of Salt

2 Tablespoon of Shortening

1 cup of Warm Water

Oil for frying

Mix dry ingredients together.  Using a pastry cutter, cut in shortening.  Make a well and add water.  Combine.  The dough will be sticky.  Roll dough out on a floured surface, to about a 12" X 12" square.  Using a sharp knife, cut into 16 pieces.

Pour enough oil into a skillet to fill the skillet halfway.  Do not overfill; this may cause the oil to overflow while frying. Heat oil to 375 degrees.  Carefully add a few pieces of dough at a time.  Remember to leave quite a bit of room between the pieces so all will brown evenly.  Once the dough browns on one side, flip to the other side, using tongs.  Brown on both sides and remove to a pan lined with paper towels.  Sprinkle the cooked sopapillas with cinnamon and sugar.  I keep a shaker filled with a cinnamon and sugar mix.

Repeat until all of the dough is cooked.  Serve with honey.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/sopapillas