Ingredients for Sopapillas Yeast Variation
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
- Active Dry Yeast
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How to Make Sopapillas Yeast Variation
- Heat 1 cup of milk in a saucepan over medium heat until just simmering. Remove from heat and let cool slightly.
- In a large bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder.
- Cut in 1/4 cup of cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/4 cup of warm water (105-115°F). Let stand for 5 minutes until foamy.
- Make a well in the center of the dry ingredients. Pour in 1/2 cup of the cooled milk and the yeast mixture.
- Gradually add the remaining cooled milk, mixing gently until a soft dough forms. Add more milk if needed, just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for 15-20 times until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C).
- On a lightly floured surface, roll out half of the dough to 1/4-inch thickness. Use a knife or pizza cutter to cut into 2-3 inch triangles.
- Carefully place a few sopapillas at a time into the hot oil, ensuring not to overcrowd the pot.
- Fry for 3-5 minutes per side, or until golden brown and cooked through. Flip carefully using tongs.
- Remove the sopapillas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat steps 10-13 with the remaining dough.
- Serve warm and enjoy! Dust with powdered sugar or cinnamon sugar for extra sweetness.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
11g
Carbs
4g
