Sopapillas
Servings 18 sopapillas
Ingredients
- 1 package active dry yeast
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar
- Oil, for frying
- Sugar, for dusting
- Cinnamon, for dusting
- Honey, for serving
Instructions
- Mix the yeast with the warm water in a large bowl and let it sit for 5 minutes.
- Combine the flour and salt. Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
- Knead for 2 minutes, until the dough is smooth and elastic.
- Rise in a covered, greased large bowl for 1 hour or until dough is doubled in size.
- After the dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
- Heat up 3 inches of oil in a big pot to 375° F. Fry 2 triangles of dough at a time in the oil for 1 minute on each side or until golden brown and puffed. The dough should puff when it hits the oil. If it doesn't, the oil may not be hot enough and you'll need to adjust the heat.
- Remove the sopapillas from the oil with a slotted spoon or spatula and place on a plate lined with paper towels. Sprinkle with with cinnamon and sugar, then serve hot with honey. Serve warm.