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We like the versatility of sopaipillas. They are great at home as an accompaniment for meals, a vehicle for our favorite Mexican foods, or dipped in cinnamon and sugar and served as a snack for the kids. But they also work as camping food. They can be made ahead of time as a mix and they work as great, fresh bread on a backpacking trip. And keep them in mind for emergency bread—they can be cooked over any heat when the power goes out. Best of all, they are quick and easy.
Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake
Santa Fe Sopaipillas
This recipe will make about a dozen three-inch sopaipillas.
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 tablespoon sugar
• 1/3 cup dry milk
• 3 tablespoons shortening
• 3/4 cup cool water
Optional cinnamon-sugar coating:
• 1/3 cup sugar
• 1 tablespoon cinnamon
1. Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.
2. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.
3. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.
4. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.
5. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.
6. Fry each side until brown. Dip in cinnamon and sugar if desired.
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