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Mexican dessert

Mrs. Wiggs

Serves/Makes:A bunch but never enough

  • 2-1/2 cups (600 ml) flour
  • 1 tbsp (15 ml) sugar
  • 1/2 tsp (2 ml) salt
  • 1 pkg. dry yeast
  • 3/4 cup (175 ml) milk + 2 tbsp
  • 1-1/2 tbsp (20 ml) shortening(Crisco)
  • vegetable oil for frying
  • honey
  • Mix flour, sugar, salt, and yeast in large bowl.
  • Put milk and shortening in medium bowl and microwave on high until shortening starts to melt and milk is warm but not hot!
  • Pour milk mixture into flour mixture and beat till dough is formed and leaves the sides of the bowl.
  • Knead 8-10 times.
  • Cover and let rest 30 minutes.
  • Roll dough out into a square about 1/8" thick.
  • Cut into 2x3" rectangles and let rest while heating the oil.
  • Heat oil to 375 degrees (200 C.).
  • Drop sopaipillas into hot oil 2 or 3 at a time.
  • Fry until golden brown, turning once.
  • Drain on paper towels.
  • Serve hot with honey to pour over them.
We ate these at Pancho's in Arlington, TX. They are sooo good. The way to eat them - tear off one corner of sopaipilla, pour in about a tablespoon of honey and eat. Or you can sprinkle them with conf. sugar or granulated sugar, or sprinkle with cinnamon sugar. If you are not crazy about honey, mix 1/4 c. honey with 1/4 c. corn syrup and serve with sopaipillas.

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