Fried pastry

Fried pastry

Sopapillas

From
M is for Mexican
Serves
4
Prep
25 mins
Cooking time
10 mins

Ingredients

Quantity Ingredient
225g plain flour
1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons caster sugar
150ml full-fat milk
75g caster sugar
11/2 teaspoon cinnamon powder or honey
1 litre vegetable oil, to fry

Method

  1. Sift the flour and baking powder into a large bowl. Stir through the sea salt and the 2 teaspoons of sugar. Add the milk and bring the ingredients together with a fork, then use your hands to form a sticky dough. Knead together briefly for 2 minutes, until smooth, then return to the bowl. Cover and leave to rest for 15 minutes.
  2. Mix together the 75g of sugar and the cinnamon (or honey) in a wide bowl and set aside.
  3. Heat the vegetable oil in a large saucepan to 180ºC, or until a cube of bread dropped in fizzes and turns brown within 30 seconds.
  4. On a lightly floured surface, roll out the dough into a large rectangle, 2mm thick. Cut the dough into 6 x 4cm rectangles. Carefully drop four or five of the pastry pieces into the hot oil; they will sink to the base of the pan before rising to the surface. To help them to form their characteristic pillow shape, flip each one gently with a slotted spoon until it puffs up, then fry for 20–30 seconds per side until golden-brown.
  5. Drain each sopapilla well with the slotted spoon against the side of the pan, then drop immediately into the bowl of cinnamon sugar. Spoon plenty of sugar over each to coat, then transfer to a plate lined with kitchen paper as you continue frying the rest of the sopapillas.
  6. These are best eaten within seconds of being fried, so make sure that anyone who wants to eat them is nearby.
Tags:
Mexican
Mexico
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