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Puffy Sopaipillas

 Puffy Sopaipillas
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.
27 ServingsPrep: 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 Eggland's Best 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.