Sopaipillas
- 1 package yeast, active dry
- 1/4 cup water warm
- 1 1/2 cups milk
- 3 tablespoons lard
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 4 cups flour, all-purpose
- 1 cup whole wheat flour
- 1 each vegetable oil
- In a large mixing bowl, dissolve yeast in warm water.
- In another bowl combine milk, lard, salt and sugar.
- Heat to 110 degrees F. and add to dissolved yeast.
- Beat in 3 cups of the all purpose flour and all of the whole wheat flour.
- Add abut 1/2 cup all purpose flour and mix until a stiff sticky dough forms.
- Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky.
- Place doug in a greased bowl turning over to grease top.
- Cover and let stand at room temperature 1 hour.
- Punch dough down.
- The dough may be coverec and chilled as long as overnight.
- Knead dough on alightly floured board to expel air.
- Roll dough out, a portion at a time, to slightly less than 18 inch thick.
- Cut in 2x5 inch rectangles or 3 inch squares for appetizers.
- Place on lightly floured pans and lightly cover.
- If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
- In a deep wide frying pan or kettle heat 1 1/2 to 2 inches oil to 350F (180C).
- on a deep fat frying thermometer.
- Fry 2 or 3 at a time.
- When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly.
- Turn several times and cook just until pale gold on both sides, 1 to 2 minutes total.
- Drain on paper towels.
- Serve immediately or place in a warm oven until all are fried.
- Or if made ahead, cool, cover and chill or freeze.
- To reheat, bake uncovered in a 300F (150C).
- oven, turnig once, just until warm, 5 to 8 min.
- Do not overheat or they will become hard.
yeast, water, milk, lard, salt, sugar, flour, whole wheat flour, vegetable oil
Taken from recipeland.com/recipe/v/sopaipillas-40697 (may not work)