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Sarah Karnasiewicz
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| Sopaipillas |
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MAKES 12
This recipe is based on one in The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).
2 cups flour
1 1/2 tsp. sugar
1 1/2 tsp. vegetable oil
1 tsp. salt
1 tsp. baking powder
1/4 cup milk at room temperature
Canola oil
1 cup honey
1. Put flour, sugar, vegetable oil, salt, and baking powder into a large bowl and mix with your fingertips to combine. Add milk and 1/2 cup lukewarm water and stir until sticky dough forms. Turn dough out onto a lightly floured surface. Knead vigorously until soft and no longer sticky, about 1 minute. Cover dough with a damp cloth and let rest for 15 minutes. Divide the dough into 3 equal balls, cover again, and let rest for 30 minutes.
2. Pour canola oil into a heavy medium pot to a depth of 2" and heat over medium heat until temperature registers 400° on a candy thermometer. Meanwhile, gently roll 1 of the dough balls out on a lightly floured surface into a 8" x 8" square, keeping other balls covered until ready to use. Cut square into 4 equal squares. Trim and discard any ragged edges. Repeat process with remaining dough.
3. Place one square gently in the oil. When dough rises to the top (this will happen almost immediately), turn it over. Continue to turn dough until it puffs up to form a pillow and turns light golden brown, about 1 minute. (If dough remains on one side for too long, it will not puff up entirely.) Drain on paper towels. Repeat process with remaining dough. Serve immediately, with honey.
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This recipe was first published in Saveur in Issue #90
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