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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 36 |
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a ymmy version of sopaipillas recipe from the pampered pantry Ingredients:
2 1/4 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon cream of tartar |
1 tablespoon sugar |
1/3 cup dry milk |
3 tablespoons shortening |
3/4 cup cool water |
optional cinnamon-sugar coating |
1/3 cup sugar |
1 tablespoon cinnamon |
Directions:
1. Mix together the dry ingredients.
2. Cut in the shortening.
3. At this point, you have a mix.
4. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.
5. To make the mix, place the ingredients in a medium bowl.
6. Form a depression in the middle and pour in the water.
7. . Cut the water into the mix.
8. The dough will be crumbly and dry.
9. Remove to a clean surface and knead for two minutes.
10. You will have a stiff dough.
11. Form the dough into balls the size of golf balls.
12. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.
13. Heat cooking oil in a heavy fry pan or Dutch oven.
14. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.
15. Fry each side until brown.
16. Dip in cinnamon and sugar if desired.
17. This recipe will make about a dozen three-inch
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