How To make Sopaipillas(Puffy Fried Bread)
4 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening
milk (about 1 1/4 cups) salad oil for frying
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 370o to 380o. Add a few pieces at a time, turn at once so they will puff evenly, then turn back to brown both sides. Drain on paper toweling. Makes 4 dozen or more.
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Panzarotti, Calzone, Fried Bread and Sopapillas (Episode 80)
How to make southern Italian deep fried panzarotti, a light and airy stuffed bread similar to a calzone, using basic bread dough from episode 75 (video link below). The same dough can be used to make sopapillas and fried bread which are lighter and lower in sodium than baking powder based recipes. To reduce calories, baked the panzarotti to make individual calzones.
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Video for basic stand mixer bread dough:
Sopapillas recipe | Sopapillas TRIO: Honey, Cinnamon sugar, Powder sugar
Sopapillas are a kind of fried pastry; relatively easy to make, and oh so delicious! You can top them with powder sugar, honey, or a mixture of granulated sugar with cinnamon. This is the perfect treat to impress everyone and the only sopapillas recipe you will ever need!
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Sopapilla recipe
32 sopapillas total
3 cups all purpose flour
2 tsp baking powder
2 tsp of salt
5 TBSP vegetable shortening
1 cup room temperature water
For frying
1 1/2 - 2 inches of canola or vegetable oil
Toppigs:
Cinnamon sugar= 1/2 cup of sugar + 1 TBSP cinnamon powder or canela
Powder sugar
Good quality honey
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✰ Tranmix cooking meat thermometer digital :
✰ Le Creuser 2 qt saucepan:
✰ Molcajete 8’’ :
✰ Brush Escobeta de Raiz/ Root brush:
✰ Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, 4 oz :
✰ Nielsen-Massey Mexican pure vanilla extract 4 oz :
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How to Make Sopaipillas
Sopaipillas, a delicious fried bread pastry commonly enjoyed in the Southwestern United States and particularly in Arizona
Sopaipillas are best enjoyed fresh and warm. They have a crispy exterior and a soft, fluffy interior. You can customize them by adding cinnamon sugar or other spices to the dough before frying.
You can request some recipe at comment section
Abuela Cooks: Sopapillas
ALBUQUERQUE, N.M.- Angelique Schwegler and Abuela Julia Cox of StuffedLust Sopapilla Company have been making sopapillas for years.
This week, they are sharing their recipe with Casey Messer.
Watch the video to see how they turned out.
Recipe:
4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
4 tbsp shortening
1.5 cups warm water
2 qts oil for frying
Directions:
In large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towel and serve hot.
How to Make Sopapillas
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make the best (fluffy) sopapillas, everytime!!!!!!!!! This is my family’s favorite dessert! And like I mentioned in the video, this is the first dessert I had to learn how to make when me n Lewis, my husband got together, (14 years ago ????) you can never go wrong with this easy and delicious recipe! I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
2 cups flour
3/4 cups warm water
Oil
2 tablespoons shortening
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 serving of love ????
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Simple Sopapillas
Recipe:
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