Ingredients for Homemade Sopaipillas
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How to Make Homemade Sopaipillas
- In a large bowl, dissolve 2 teaspoons of active dry yeast in 1/2 cup of warm water (105-115°F). Let stand for 5 minutes until foamy.
- Add 1/4 cup granulated sugar, 1 teaspoon salt, 1/2 cup vegetable shortening (oleo), and 1 large egg to the yeast mixture.
- Gradually add 3-4 cups all-purpose flour, mixing until a soft dough forms. Add more flour as needed, until the dough is no longer sticky.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 20-30 minutes, or until doubled in size.
- Punch down the dough and roll it out to 1/4-inch thickness on a lightly floured surface.
- Use a 2-inch cookie cutter or knife to cut the dough into squares.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or pot to 350-360°F (175-180°C). Carefully drop the sopaipilla squares into the hot oil, a few at a time, being careful not to overcrowd the pan.
- Fry for 1-2 minutes per side, or until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels.
- Serve warm, drizzled with honey. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
22g
Fat
21g
Carbs
90g
