Food recipes
Scratch Sopapillas with Honey & Cinnamon Sugar
Scratch Sopapillas with Honey & Cinnamon Sugar Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table shortening...
Scratch Sopapillas with Honey & Cinnamon Sugar
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
honey
Directions:
1.
Add the dry ingredients (flour through salt) into a large mixing bowl and combine.
2.
Add the shortening and water to the dry ingredients.
Work these in with your clean hands to make a soft, pliable dough.
Add more water if needed, 1 teaspoon at a time, until the dough holds together but isnt sticky.
3.
Gather the dough into a ball and wrap in plastic wrap.
4.
Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll.
(Dough can be prepared 1 day ahead and kept refrigerated.)
5.
Heat the cooking oil to 375 F in a heavy pan which is deep enough to fry the sopapillas.
For safety, youll want to make sure the oil level is less than 1/2 the depth of your pan.
6.
Prepare a clean, dry surface, lightly dust with flour and unwrap the dough.
Pull off golf ball sized pieces of dough.
With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness.
7.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature.
As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side.
8.
Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag.
Sprinkle with cinnamon sugar and plate.
Serve with honey.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
honey
Directions:
1.
Add the dry ingredients (flour through salt) into a large mixing bowl and combine.
2.
Add the shortening and water to the dry ingredients.
Work these in with your clean hands to make a soft, pliable dough.
Add more water if needed, 1 teaspoon at a time, until the dough holds together but isnt sticky.
3.
Gather the dough into a ball and wrap in plastic wrap.
4.
Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll.
(Dough can be prepared 1 day ahead and kept refrigerated.)
5.
Heat the cooking oil to 375 F in a heavy pan which is deep enough to fry the sopapillas.
For safety, youll want to make sure the oil level is less than 1/2 the depth of your pan.
6.
Prepare a clean, dry surface, lightly dust with flour and unwrap the dough.
Pull off golf ball sized pieces of dough.
With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness.
7.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature.
As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side.
8.
Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag.
Sprinkle with cinnamon sugar and plate.
Serve with honey.