Chilean-Style Sopaipillas
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
260 g
Squash (zapallo)4.25 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt10 tbsps
Butter (melted)2 cups
Canola Oil (for pan-frying)Directions:
1
Peel, seed, and cut the zapallo into chunks
2
Place in a saucepan, cover with water, and bring to a boil over medium-high heat
3
Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes
4
Drain and allow to cool slightly
5
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside
6
Stir together the squash and melted butter
7
Stir the flour mixture into the butter mixture until blended
8
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary
9
Cover dough with a towel and allow to rest 15 minutes
10
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles
11
Poke each circle a few times with a fork to make holes and prevent rising
12
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C)
13
Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes
14
Drain on paper towels
15
Cook remainder of dough circles in batches