Sopapillas De Levadura (Yeast Puffed Bread) sopapillas new mexico recipe

Discussion in 'Susan's Kitchen and How To Threads' started by CULCULCAN, Apr 23, 2015.

  1. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    7,153
    Sopapillas De Levadura (Yeast Puffed Bread)
    sopapillas-new-mexico-recipe.
    Yield: 4 dozen medium sopapillas
    Total Frying Time: 15-20 minutes
    Temperature: Medium-High (105°-115°F)
    Freeze Well

    Ingredients

    • 1 package active dry yeast
    • 1 1/2 teaspoons salt
    • 1/4 cup warm water
    • 1 teaspoon baking powder
    • 1 tablespoon sugar
    • 1 1/4 cups scalded milk, cooled
    • 1 tablespoon shortening
    • 4 cups flour
    • Shortening
    Instructions

    1. Dissolve yeast in water and add to milk.
    2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
    3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough.
    4. Knead dough for 10 minutes, or until smooth; cover, and set aside.
    5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
    6. Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)
    7. Drain sopapillas on absorbent towels.
    Sopapillas De Levadura Quimica (Baking Powder Puffed Bread)
    sopapilla.
    Yield:
    4 dozen medium sopapillas
    Total Frying Time:15-20 minutes
    Temperature: Medium High
    Freezes Well
    Ingredients

    • 4 cups flour
    • 4 tablespoons shortening
    • 2 teaspoons baking powder
    • 1 1/2 cups warm water
    • 1 teaspoon salt
    Instructions

    1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
    2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.
    3. Knead dough until smooth, cover, and set aside for 20 minutes.
    4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
    5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)
    6. Drain sopapillas on absorbent towels.
     
     

Share This Page