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(Deep-Fried Bread) 

Sopaipillas are truly native to New Mexico, originating in Old Town, Albuquerque, over 300 years ago.  These hollow puffs can be served as a bread and torn apart to layer with honey to accompany a spicy Tex-Mex meal.  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. 

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

1-1/2 teaspoons salt                                        

1 tablespoon lard or butter

1 package active dry yeast, optional              

     (gives pleasant yeasty aroma and a more elastic texture)

1/4 cup warm water (105-115 F)

1-1/4 cups scalded milk (approximately), cooled to room temperature

Cooking oil for deep frying 

  1. Combine dry ingredients and cut in shortening.           
  1. Dissolve the yeast in the warm water and add this mixture to the cooled, scalded milk, stirring well. (If not using yeast, use 1-1/2 cups milk and omit the ¼ cup water). 
  1. Add about all of the liquid to dry ingredients and work into the dough. Mix dough until it is firm and springy and holds its shape. 
  1. Knead dough thoroughly, for about 5 minutes, until smooth, firm and elastic. 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. 
  1. 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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