Ingredients
Equipment
Method
Preparation
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the cold shortening to the dry ingredients and cut it in until the mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add the lukewarm water or milk, mixing until a shaggy dough forms, then turn it onto a lightly floured surface.
- Knead the dough for 5-7 minutes until it is smooth and elastic.
- Cover the dough and let it rest at room temperature for at least 30 minutes.
Frying
- While the dough rests, heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350-375°F (175-190°C).
- Roll out the rested dough to 1/8 to 1/4 inch thickness and cut it into 2-3 inch squares, triangles, or rectangles.
- Carefully place 2-3 pieces of dough into the hot oil, spooning hot oil over them as they fry.
- Fry for 1-2 minutes per side until golden brown and puffed, then remove with tongs to drain on paper towels.
Serving
- Serve the sopaipillas immediately with your desired toppings.
Notes
Ensure your oil temperature is consistent for best puffing results. Do not overcrowd the pot when frying to maintain oil temperature.