Do you like Mexican meals? When we do Mexican food invariably it includes this recipe that my husband has been making for years. You will need a deep fryer but the extra effort will be worth it when you fill these yummy Sopaipillas with honey or jam.
2 cups minus 4 T. warm water (105-115 degrees)
2 tablespoons dry yeast
6 tablespoons sugar
2 1/2 teaspoons salt
4 tablespoons shortening
6 cup flour
oil for deep frying
Rinse a medium-sized bowl with hot water. Measure the warm water into it. Sprinkle in yeast. Add sugar and salt. Stir until all are thoroughly dissolved. Beat egg and add together with shortening and half of the flour. Beat hard 2 minutes or until smooth. (Use a wooden spoon or electric mixer at medium speed.) With hands, work remaining flour into dough. Continue mixing until dough is smooth and elastic. Place dough in a greased bowl. Turn over to grease the top. Cover it with a damp cloth or several thicknesses of plastic wrap. Let rise in the refrigerator at least 2 hours and up to 4 days punching down once a day. Use part as needed. One fourth of the dough makes about 24 Sopaipillas as follows:
Remove 1/4 of the dough from the refrigerator. Heat oil between 375 and 400 degrees or until almost smoking.
On a well-floured surface roll it out between 1/8 and 1/4 inch thick. Cut into 2 inch squares. Fry Sopaipillas a few at a time turning over with a slotted spoon until they puff up and turn light brown on both sides. Drain on paper towels. Serve with honey or jam. To eat, break open Sopaipillas and pour honey into the hollows. If you don’t want to use the remaining dough to make Sopaipillas, bake into rolls following directions for any refrigerator rolls.