Sopapillas

I have a confession to make...

Before The Homesick Texan Cookbook Spotlight & Cook-off, I had heard of Sopapillas, but I had no idea what they were.

I wasn't sure if Sopapillas referred to some kind of Sopa (soup) like Sopa de Fideo.  Or if it was more like a Papilla, a fruit/veggie puree or baby food.

Turns out I was wrong on both counts.

Thanks to this Cook-off and a post by my friend, Girlichef, I learned that Sopapillas are actually fried pieces of Heaven dough.  Very much like donas (doughnuts) or biegnets.  But Sopapillas have the added bonus of being dipped in honey to eat.  (Sigh!) 

Absolutely heavenly!

Perfect for dessert, a late-night snack or Sunday breakfast!   

Sopapillas
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

• 1 envelope instant or quick active dry yeast
• 1-1/2 cups warm water
• 4 cups flour (plus extra for kneading)
• 1 tablespoon granulated sugar
• 1 tablespoon Kosher salt (I have no idea if mine is Kosher!)  
• 1 tablespoon unsalted butter, melted
• 2 cups vegetable oil (for frying) 
• 1 cup sugar
• 2 tablespoons ground cinnamon
• Honey (for dipping)

Directions:
In a large bowl, combine the yeast and water.  Let set for about 5 minutes until yeast dissolves and starts to look creamy.

Combine the flour, 1 tablespoon of sugar and salt in a medium bowl.  Add the flour to the yeast mixture along with the melted butter.  Mix until well combined. 

Turn dough out onto a generously floured surface.  Knead the dough until its smooth and elastic. 

Place the dough inside a greased bowl.  Turn greased side up and cover.  Let the dough proof (rise) for 1 hour or until double in size.

Punch down dough and turn out onto a lightly floured surface. Roll or pat the dough into a 12 x 9-inch rectangle.

Cut the dough into 12 equal squares.  Cut each square in half diagonally.  (You should have 24 triangles.)

Heat the 2 cups of vegetable oil in a deep skillet over medium-high heat.  Carefully drop 3 to 4 triangles of dough at a time into the hot oil and let fry for 45 seconds to 1 minute per side or until golden brown.  Remove the sopapillas to a heatproof plate lined with paper towels to drain any excess oil.

In a medium bowl, combine the 1 cup of sugar with the ground cinnamon.  Dip the warm sopapillas in the cinnamon-sugar mixture, making sure both sides are evenly coated. 

Serve with honey for dipping and/or a steaming mug of Mexican Hot Chocolate.  Enjoy!!!  

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.