Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. This recipe is adapted from the Sunset Mexican Cookbook.
- 4 cups flour
- 1 ¼ teaspoon salt
- 3 teaspoons baking powder
- 3 tablespoons sugar
- 2 tablespoons shortening
- 1 ¼ cups milk
- vegetable oil for frying
In a large bowl, combine the flour, salt, baking powder and sugar. Using a pastry blender or two knives, cut in the shortening until it resembles coarse corn meal or small peas.
Add milk to form a soft dough, just firm enough to roll. On a lightly floured surface, roll out the dough to a thickness of ¼” and cut into diamond shapes.
Pour oil to a depth of 1inch in a frying pan, heat to about 375º and fry the sopaipillas on both sides, turning once so that they puff up. Turn a second time to brown evenly and remove to paper towels to drain. Serve with honey or the topping of your choice. Makes about 4 dozen.