Sopapillas

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Prep Time 20

Cook Time 8

Resting Time 20

Total Time 48

Servings

Calories 175

Ingredients

2 cups all-purpose flour
1 tsp baking powder
¼ tsp sea salt
2 Tbsp solid vegetable shortening or lard
¾ cup warm water
3 cups vegetable oil grapeseed, avocado, or canola
¼ cup confectioner’s sugar combined with cinnamon
1 tsp ground cinnamon
4 Tbsp runny honey

Instructions

All ingredients ready? Let's begin!
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the shortening, and use your hands or 2 knives to combine it well with the flour. The result should be the consistency of grainy or pebbled sand.
Add the warm to the bowl a few tablespoons at a time, working the dough with your hands until it comes together into a ball.
Lightly dust a clean work surface with flour. Knead the dough for 5 minutes until it is smooth. Form the dough into a ball and place it back in the bowl. Cover the bowl with a kitchen towel and set it aside for 20 minutes to rest.
Flatten the ball into a disc and cut it into 4 pieces.
Pour the oil into a large heavy-bottomed pot or deep fryer. Heat over medium or medium-high to a temperature of 375ºF.
Dust the work surface again with a little flour. Shape one of the dough pieces into a ball. Flatten into a round disc. Roll the disc to approximately 1/4-inch thick and 6-inches in diameter. Cut the rolled-out dough into 4 triangles or squares. Carefully drop each one into the hot oil. Cook until the dough pieces puff up and the outsides are golden brown and crisp, turning over after 1 minute.
Roll out the other balls of dough while the batches are frying. Repeat until all the sopapillas are cooked. Remove the sopaipillas from the oil using a spider or slotted spoon and place them on a platter lined with paper towels to drain.
Transfer the sopapillas to a serving platter and dust with the confectioner’s sugar and ground cinnamon. Then, drizzle with honey and serve.

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