Sopaipillas

I found this recipe in the 1995 cookbook, Healthy Southwestern Cooking. At the time, we were out of bread, so I made these and used them as bread for lunch. As a diabetic, it wasn’t such a great idea – I did overload my sugars a little bit. we used jam that wasn’t made from Splenda and Nutella for the sandwiches. A different topping and it just might work better for me.

Ingredients:

  • 4 cups all-purpose four
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 2 tablespoons Canola oil
  • 1/2 cup warm water, about 110 degrees
  • 1 1/4 cups milk, scalded and at room temperature
  • Canola oil for frying

Preparation:

  1. Combine sifted flour, salt substitute, and baking powder and mix
  2. Combine canola oil, water and milk and add to flour mixture in 1/2 cup increments, working dough into a springy ball
  3. Knead dough 10-15 times
  4. Cover with a bowl and set aside for 15-20 minutes
  5. Divide dough into four equal parts, roll each to a 1/4-inch thickness, and cut in triangles or squares
  6. Heat skillet until a drop of water quickly sizzles away
  7. Add canola oil and fry Sopaipillas, a few at a time, until golden brown and puffy
  8. Drain on paper towels and serve as bread or dessert rolls

A delicious bread for lunches or a snack. In the picture, we used Nutella and Raspberry Jam from a local restaurant, Me ‘n Stan’s in Rigby.

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