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1 pk Dry yeast
1 1/2 c ;Warm water (105F to 115F)
1 tb Shortening; melted
1 tb Sugar
4 c All-purpose flour
1 ts Salt
Sifted powdered sugar
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt; add to the yeast mixture, stirring well.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough to 1/4-inch thickness. Cut into 2-1/2-inch squares.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry a few sopaipillas at a time in hot oil, lightly pressing down with the back of a fork until dough starts to puff. Release pressure, and continue frying until golden-brown, turning once. Drain.
Sprinkle with powdered sugar and serve, if desired, with honey.