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 1/2 teaspoons salt
1/4 cup warm water (105°-115°F)
1 teaspoon baking powder
1 tablespoon sugar
1 1/4 cups scalded milk, cooled
1 tablespoon shortening
4 cups flour
Shortening

  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.

NOTE: Sopaipillas may be served as a bread with any New Mexican menu. They may be served with honey, dusted with a sugar-cinnamon mixture and served as a dessert, or may be filled.

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Sopaipillas De Levadura (Yeast Puffed Bread)