Sopapillas or Deep Fried Pastry

Sopapillas have been a favorite of my family since the early 60's.

Some people call it fried bread, or pastry. The free online dictionary defines Sopapilla (so pa pe ya) as a crispy, puffy, deep-fried pastry often served with honey or syrup.

Just follow these simple instructions and it will be a favorite of yours as well.

Ingredients: ¼ c. lukewarm water
1/3 c. margarine, melted
1 pkg. yeast
1/3 c. sugar
1 egg
1 t. salt
1-1/2 c. non-fat dry milk in water
1 T. cornmeal
5 c. flour

Instructions:

Mix yeast as usual and blend in all but 3 c. of flour. Put dough in a large bowl, cover and let stand about an hour.

Then add the rest of the flour, knead into soft dough, cover and let double in bulk. Punch down and use at once or store in refrigerator.

Roll out to 1/8" thickness. Cut in squares or triangles and fry in deep, hot grease.

Sopapillas will float to the top when done, just takes a couple of minutes until they are lightly browned. Some folks like to cut a small hole in the Sopapilla and add honey or syrup, but you can just eat them as is, or dusted with powdered sugar.