Sopapillas
Sopapillas
If a donut and a churros had a love child, it would be a sopapilla. Soft triangles of dough are fried to pillowy golden perfection and then dusted in cinnamon sugar. So much easier than donuts, this recipe makes a big batch, which is great because you may need to “taste test” at least half of them.
Servings
24
Prep time
Cook time
Recipe
Ingredients
- 380g plain flour
- 2 tsp baking powder
- 35g vegetable spread/oat butter
- 185mL warm water
- Oil, for deep frying
- Cinnamon sugar, for dusting
Method
- Sift the flour and baking powder into the bowl of a food processor.
- Add the vegetable spread and pulse until the mixture looks like coarse breadcrumbs.
- Add ¾ of the warm water and mix on the dough setting or on low, adding more water as required until the mixture forms a ball in the processor.
- Tip out the dough and shape it into a flat disc.
- Wrap in cling wrap and chill in the fridge for 15 mins.
- Heat the oil to 190°C.
- Divide the dough into 3 and roll into circles approx. 5mm thick.
- Cut each circle into 8 slices (like a pizza).
- Fry in batches for approx. 90 secs each side.
- Drain on a cooling rack over a tray to stop them getting soggy.
- Dust with cinnamon sugar and eat warm or cold.
- Note: Sopapillas can also be served drizzled with chocolate or dunked in a chocolate sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
