Publisher Photo
Publisher Photo
Our teenage son requests these sweet doughnut puffs for dessert whenever we have enchiladas. They're similar to sopaipillas we used to enjoy at a favorite Mexican restaurant.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 40 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 40 min.

Ingredients

  • 1 teaspoon active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup warm evaporated milk (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons shortening
  • 1/2 teaspoon salt
  • 1 egg
  • 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Honey, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 to 24 hours
Turn onto a floured surface; roll into a 16-in. x 14-in. rectangle. Cut into 2-in. squares.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Serve warm with honey if desired. Yield: 4-1/2 dozen.
Originally published as Puffy Sopaipillas in Best of Country Breads 2000, p104

  • 1 teaspoon active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup warm evaporated milk (110° to 115°)
  • 1/4 cup sugar
  • 2 tablespoons shortening
  • 1/2 teaspoon salt
  • 1 egg
  • 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Honey, optional
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 to 24 hours
  2. Turn onto a floured surface; roll into a 16-in. x 14-in. rectangle. Cut into 2-in. squares.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Serve warm with honey if desired. Yield: 4-1/2 dozen.
Originally published as Puffy Sopaipillas in Best of Country Breads 2000, p104

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