Monday, July 30, 2012


Sopaipillas are native to New Mexico, originating in Old Town, Albuquerque, over 300 years ago. These hollow puffs are generally served as a bread with honey drizzled inside.  They are delicious sprinkled with cinnamon and sugar as a dessert or snack and make wonderful “pocket bread” for stuffing with refried beans, chile con carne and sauced for a main dish sandwich.

To assure success while making them, just remember the following 4 tips--
     1.  Knead the dough until it is smooth and the gluten is well developed. (Note how to do this in the video.)
     2. The oil must be hot--375F.
     3. The shaping technique--learn how to shape the dough before rolling it and DO NOT reroll the dough.
     4. The frying technique is critical.  Be sure to drop the piece of dough straight down into the hot oil, holding it submerged until it puffs and becomes hollow.

   (Deep-Fried Bread)

Note: Leftover sopaipillas can be frozen in an airtight package for up to 3 months.  Reheat in a foil packet at 350 F for 15 minutes.  Just before serving, open the foil to allow the sopaipillas to dry out on the outside.  These puffs will be better for stuffing than for serving as a bread or dessert.

Yield:  4 dozen

            4 cups all-purpose flour
1 teaspoon baking powder
            1 ½  teaspoons salt                                        
1 Tablespoon lard or butter
            1 package active dry yeast, optional 
¼ cup warm water (105-115 F) (gives pleasant yeasty aroma and
               a more elastic texture)
            1 ¼  cups scalded milk (approximately), cooled to room temperature
            Cooking oil for deep frying

1.   Combine dry ingredients and work in shortening, blending very well until mixture resembles corn meal.

2.   Dissolve the yeast in warm water and add this mixture to the milk, stirring well.  (If not using yeast, use 1 ½  cups milk and omit the ¼ cup water).

3.   Add liquid ingredients and work into the dough.  Place on board.

4.   Knead dough thoroughly for about 5 minutes until smooth, firm and elastic, adding no flour or the least amount possible.  (If dough is rubbery and very thick when first kneaded, sprinkle with a little warm water.)  Invert the bowl over the kneaded dough and let rest for 10 minutes or until the dough will yield a hole when poked.  Heat a 3 to 4 inch depth of oil to 400 F in a deep fryer.

5.   Working with one-fourth of the dough at a time, keeping the balance well covered with plastic wrap, roll to ¼-inch thickness or slightly thinner, then cut into triangles or squares; do not reroll any of the dough.  Fry the sopaipillas, a few at a time, in the hot fat.  They should puff and become hollow soon after they are immersed in the oil.  If they don’t puff up, keep holding under the surface of the oil with tongs or a spoon until they do puff.

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