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Prep Time: 180 Minutes Cook Time: 4 Minutes |
Ready In: 184 Minutes Servings: 3 |
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My mom has made these for as long as I can remember. I didn't know till I was married that sopapillas are usually a dessert. They take a little work and practice, but it is well worth it! If they are made correctly They should puff up with a hollow center. If yours don't puff up like they are suppose to just pile the filling on top like a Navajo taco!! Ingredients:
1/2 cup water |
1 tablespoon yeast (scant) |
1 egg |
1/3 cup butter |
1 1/2 cups milk, scalded (cooled to lukewarm) |
1/3 cup sugar |
1 teaspoon salt |
1 tablespoon cornmeal |
5 cups flour |
Directions:
1. Dissolve yeast w/water and then combine all ingredients except flour.
2. Add 2 c flour and mix, it will be soupy.
3. Let this rise 1 hour.
4. Then mix in 3 c flour till soft but not sticky dough.
5. Let rise 1 hour.
6. Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
7. Cut into triangles or squares about 3 inch by 3 inch.
8. Let rise approx 1/2 hour.
9. Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
10. When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
11. Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
12. Frost any left overs w/maple frosting or honey and butter for dessert.
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