Sopaipillas

When we first traveled to New Mexico, we were served these fluffy fried breads in restaurants all over the state. However, in the south, they were served as dessert with honey on the side, separate from the meal. In the north, they were a part of the meal and we were instructed to eat them with honey whenever our mouths got too hot from the chile we were eating.

This recipe uses yeast, and comes from VivaNewMexico.com. You can find a version that uses baking powder on the same web page.

Sopaipillas De Levadura (Yeast Puffed Bread)

Yield: 4 dozen medium sopaipillas

Total Frying Time: 15-20 minutes

Temperature: Medium-High

Freeze Well

1 package active dry yeast

1/4 cup warm water

(105°-115°F)

1 1/4 cups scalded milk, cooled

4 cups flour

1 1/2 tsp. salt

1 tsp. baking powder

1 tbl. sugar

1 tbl. shortening

Additional shortening for frying

1. Dissolve yeast in water and add to milk.

2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.

3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough.

4. Knead dough for 10 minutes, or until smooth; cover, and set aside.

5. Heat 2 inches of shortening in a heavy pan at medium-high heat.

6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening).

7. Drain sopaipillas on absorbent towels.

Serve with honey, either with the meal or after.

You can also dust these with sugar and cinnamon for dessert.