by Heather Harris Brady
These will be featured in a colossal sundae recipe yet to come, but I’m posting them now because they are a quick and festive thing for a Father’s Day breakfast or BBQ. They fry up light and pillowy on the inside, crispy and delicious on the outside. Plus, the house smells great with all that cinnamon. This recipe is a combination of ones from HomesickTexan and the Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.
I’ve never owned a deep fryer because it seems prudent not to. So, on the few times when I absolutely need something along that line I get around it with “shallow frying”. My sopas aren’t as all around puffy as the deep-fried ones but they taste the same – and I don’t have all that leftover oil to deal with later.
Sopapillas, Makes about 16 large 5″ pastries
1 pkg. quick-rise yeast
1 c. warm water
1 T. soft butter
2 t. baking powder
1 T. sugar
4 c. unbleached all-purpose flour
1 t. salt
Cinnamon sugar: Mix 2 t. cinnamon into 1 c. granulated sugar
Combine the yeast, water, and sugar.
Combine the flour, baking powder and salt in a bowl. When the yeast bubbles stir it in.
Knead it a few times in the bowl. It should only be slightly sticky but this depends on the moisture in your flour.
Let rise until doubled in bulk.
Punch it down and divide into sixteen ping-pong ball sized bits. This will go fast so it’s easier if you get all the rolling done ahead of time. Also, pour your cinnamon sugar onto a dinner plate and have racks or a brown paper bag ready for the finished pastries. Heat a saucepan to medium and add about 1/2″ of olive oil to the bottom. Roll out your first ball into a circle about 5″ across.
Put it in the pan. Fry on each side for about 30 seconds.
I turn them with a fork and transfer them right from the pan to the plate of sugar. Give them a turn in the sugar and place them on racks or papers to cool.
These are best eaten right away, but we had a few leftover and they still disappeared at breakfast the next day.