Conference turris::cooks

Sopaipillas are a fried bread.  They can be served with honey or
stuffed with beans and meat or eaten plain as a bread with your
meal.  If what you ate at ChiChi's had a honey sauce glaze...then 
you ate Bunuelos.  I have included the recipe for both yeast 
and baking powder sopaipillas and bunuelos.
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				Yeast Sopaipillas


4 cups flour
1 1/2 teaspoons salt
1 tablespoons sugar
l teaspoon baking powder
l tablespoon shortening
1 package dry yeast
1/4 cup warm water
1 1/4 cup scalded milk, cooked
oil for frying

Place dry ingredients in large bowl; cut in shortening; set aside.
Dissolve yeast in warm water; add sugar and stir well.
Make a well in center of dry ingredients; add liquid ingredients 
all at once.
Mix to form a workable dough.
Knead dough for 5-10 minutes.  Set aside.
Cover dough with towel and let dough rest for 15 minutes.
Heat oil in deep skillet to 420 degrees.
Roll dough 1/8 inch thick into rectangle; cut into 4" squares
or rectangles.
Deep fry each square until golden brown on both sides; drain
on absorbent towel.
Serve warm with honey or plain as a bread.
Makes 3-4 dozen.

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			Baking Powder Sopaipillas


4 cups flour
1 1/2 teaspoons salt
1 tablespoons sugar
3 teaspoons baking powder
l tablespoon shortening
1 1/4 cup scalded milk, cooked
oil for frying

Place dry ingredients in large bowl; cut in shortening; set aside.
Make a well in center of dry ingredients; add liquid ingredients 
all at once.
Mix to form a workable dough.
Knead dough for 5-10 minutes.  Set aside.
Cover dough with towel and let dough rest for 15 minutes.
Heat oil in deep skillet to 420 degrees.
Roll dough 1/8 inch thick into rectangle; cut into 4" squares
or rectangles.
Deep fry each square until golden brown on both sides; drain
on absorbent towel.
Serve warm with honey or plain as a bread.
Makes 3-4 dozen.


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				Bunuelos



3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 1/2 tablespoons sugar
1/4 cup butter or margarine
2 eggs
1/2 cup milk
oil for frying


Sift dry ingredients together; cut in butter or margarine until
mixture resembles cornmeal.
Beat eggs lightly; add milk.
Add liquid mixture to dry ingredients and stir until a
workable dough is formed.
Knead for 2 minutes or until dough is smooth.
Heat oil; pinch off dough in ball the size of walnuts.
roll out  into circular shapes.
Fry each circle until puffed and golden brown.
Drain on absorbent towels.
Dip each into glaze, coatin evenly.
Drain on rack until dry (about 30 minutes).

	Brown Sugar Glaze

1/2 cup brown sugar
1/2 cup water
1 tablespoon butter
1/2 teaspoon cinnamon
1 tablespoon dark corn syrup

Place sugar and water in saucepan.
Add butter, cinnamon and corn syrup.
Heat, stirring until mixture boils,
1-2 minutes.  Cool 1 minute and 
glaze bunuelos.

	Honey Glaze

1/2 cup honey
1/2 cup water
1 tablespoon butter
1 tablespoon light corn syrup

Place honey and water in saucepan.
Add butter.  Heat stirring until
mixture boils, 1-2 minutes.  Cool
1 minute and glaze bunuelos.


	Anise Glaze

1 cup brown sugar
1/2 cup water
1 tablespoon anise seeds
1 tablespoon butter
1 tablespoon light corn syrup

Combine all ingredients in
saucepan.
Cook to boiling.
Cool, strain seeds, and 
glaze bunuelos.

    I used to work in a Mexican restaurant and the way they made the
    sopapillas there was to take a flaky pastry (shaped like a triangle)
    and deep fry it till it puffed up and browned just a little.  Once
    this was done, they'd remove it from the oil and sprinkle it with
    powdered sugar.  They'd be served with either, honey, chocolate
    sauce, or strawberry sauce (I prefer the honey).
    
    Lori B.

    This is from my wife who typed up these recipes. She's a DECie in CFO
    and really loves Mexican food.
    
    Ron
    
    
The following are two recipes for sopaipilla taken (without permission)
from the Espanola Valley Cookbook.  One uses yeast as the leavening
agent, the other baking powder.

                      SOPAIPILLAS MADE WITH YEAST

1 cup less 2 tablespoons warm water (105-115 degrees F)
1 package active dry yeast
3 tablespoons sugar
1 1/4 teaspoons salt
1 egg
2 tablespoons shortening
3 cups all-purpose flour
Fat for frying
Honey

Rinse a medium-sized bowl with hot water.  Measure the warm water into
it.  Sprinkle in yeast.  Add sugar and salt.  Stir until all are
thoroughly dissolved.  Beat egg and add together with shortening and
half of the flour.  Beat hard two minutes or until smooth.  (Use a
wooden spoon or electric mixer at medium speed).  With hands work remaining
flour into dough.  Continue working until dough is smooth and elastic.
Place dough in a greased bowl.  Turn over to grease the top.  Cover it
with a damp cloth or several thicknesses of plastic wrap.  Let rise in
refrigerator at least two hours or until doubled in bulk. Punch it down.
Keep covered up to four days, punching down once a day.  Use part as needed.
One fourth of the dough makes about 12 sopaipillas as follows:

Remove 1/4 of dough from refrigerator.  On a well-floured surface roll it
out between 1/8 and 1/4-inch thick.  Cut into two-inch squares (sopai-
pillas are often irregular in shape, so do not re-roll irregular edges --
just use these pieces as they are.)  Heat fat between 375 and 400 degrees
F. or until almost smoking.  Fry sopaipillas a few at a time, turning
until puffed and light brown on both sides.  Drain on paper towels.
Serve with honey.

To eat:  break open sopaipillas.  Pour honey into the hollows.  If you
don't want to use your remaining dough to make sopaipillas, bake it into
rolls following directions for any refrigerator rolls.


                   SOPAIPILLAS MADE WITH BAKING POWDER

4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons nonfat dry milk
1 1/2 teaspoons salt
1 tablespoon lard
Lukewarm water
Fat for frying
Honey

Into a large bowl sift together flour, baking powder, dry milk, and
salt.  Work in the lard and enough lukewarm water to make a soft dough.
Refrigerate until ready to use.  Then on a floured surface roll dough out
until it is about 1/4 inch thick.  Cut into 2 to 3 inch squares.  Heat
at least 1 1/2 inches oil in a heavy skillet or deep-fat fryer to 380 
degrees F. or until almost smoking.  Drop dough squares into hot fat.  
They will puff immediately.  Turn to brown the other side.  Drain on paper 
towels.  Serve at once.

To eat: break open and pour in honey.  Makes about 2 dozen.

    
    
    
    	I have been looking for a recipe for soapillas and the notes file 
    didnt have anything... I finally found a recipe so I thought I 
    would post it here... (this is a mexican desert ) you bite off the end
    and fill with honey ..
    
    
    Sopaipillas
    
    1pk active dry yeast
    4 c. sifted flour
    1/4 c warm water (105-115)
    1 1/4 c scalded milk cooled
    1 1/2 teaspoon salt
    1 teaspoon sugar
    1 tablespoon shortening
    
    shortening for frying
    
    dissolve yeast in warm water. add to milk. combine dry ingredients
    in a med sixed bowl and sut in shortening. make a well in center of dry 
    ingredients and work into dough. knead for 10 min. or until smooth,
    cover, and set aside.
    
    heat oil in eletric skillet to 420 degrees. roll dough to 1/8 inch
    thickness on a lightly floured board. cut dough into 4 inch squares
    and fry until golden brown on both sides, turning once
    
    drain on paper towels.
    
    server hot with honey
    
    make 4 doz sopaillas
    
    
    		wendy o'

	I'm going to a party in a few weeks and I'd like to bring a Mexican
	dessert.  The Sopapillas sound delicious, but I won't be able to
	serve what I bring hot.  They don't sound like they'd be very good
	unless they were served warm.

	So does anyone have any ideas for a dessert that could be served
	at room temperature?

	Thanks,
	Karen T.

Re:Note 1266.8 

>>>-< Gesundheit >-

        cute ;*)

               Flan contains dairy and should be kept in the fridge
           before serving. If you make one large flan (as opposed to
           lots of little flan-ettes), a cold flan is easier to unmold
           and will look better if kept cold.

    I prefer flan at room temperature.  It tastes much better.  And just
    because something contains dairy doesn't mean it must be refrigerated
    all the time.  Just ask any cow.