Dessert Cherry Sopaipillas the Editors of Publications International, Ltd.
Makes 12 pieces or 4 to 6 servings
|Peanut oil or vegetable oil for deep frying|
|1||package instant dry yeast|
|3/4||cup whole milk|
|6||tablespoons granulated sugar|
|2||tablespoons unsalted butter, melted|
|3-1/4||to 3-1/2 cups all-purpose flour|
|1||can (21 ounces) cherry pie filling|
- Preheat deep fryer to 350°F. Place 1/4 cup warm water (110°F to 115°F) in mixing bowl, and add instant yeast. Let stand until yeast has softened.
- Combine milk, sugar, and salt in small saucepan. Bring mixture to a boil, then remove from heat and cool slightly before stirring in butter. Let cool a few minutes longer, then add to yeast and mix well. Stir in egg.
- Gradually beat in 3 to 3-1/4 cups flour with mixer on low speed to make a soft, but not sticky, dough. Turn dough out onto floured board. Make sure dough is smooth and not sticky; if necessary, gently knead in a little more flour. Place dough on floured board, cover with towel and let rise in warm place about one hour.
- Press dough out into 10-inch square. Cut into 5 (2-inch) strips. Then cut on diagonal into diamond shapes. When oil is hot, deep-fry several pieces at a time, turning frequently, until sopaipillas are puffed and golden. Drain on paper towels. While still hot, cut a 2-inch slit into side of each sopaipilla. Fill with cherry pie filling, Dust with powdered sugar and serve.
|Serving Size:||3 sopaipillaas|
|Saturated Fat||5 g|
|Total Fat||10 g|
|Calories from Fat||13 %|
Check out more recipes for Mexican