Makes 16 sopaipillas
|1/4||cup plus 2 teaspoons sugar, divided|
|1/2||teaspoon ground cinnamon|
|2||cups all-purpose flour|
|2||teaspoons baking powder|
|3/4||cup warm water|
|Vegetable oil for deep-frying|
- Combine 1/4 cup sugar and cinnamon in small bowl; set aside. Combine remaining 2 teaspoons sugar, flour, salt and baking powder in large bowl. Add shortening. With fingers, pastry blender or 2 knives, rub or cut in shortening until mixture resembles fine crumbs. Gradually add water; stir with fork until mixture forms dough. Turn out onto lightly floured board; knead 2 minutes or until smooth. Shape into a ball; cover with bowl and let rest 30 minutes.
- Divide dough into 4 equal portions; shape each into a ball. Flatten each ball to form circle about 8 inches in diameter and 1/8 inch thick. Cut each round into 4 wedges.
- Pour oil into electric skillet or deep heavy pan to depth of 1-1/2 inches. Heat to 360°F. Cook dough, 2 pieces at a time, 2 minutes or until puffed and golden brown, turning once during cooking. Remove from oil with slotted spoon; drain on paper towels. Sprinkle with cinnamon-sugar mixture. Repeat with remaining sopaipillas. Serve hot with honey.
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