Breads, Mexican - Spanish

Fried Bread (Sopaipillas)

  • 2 tablespoons Shortening
  • 2 cups Flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 2/3 cup Water, lukewarm

    • Cut shortening into flour, baking powder and salt completely. Sprinkle in water, 1 T at a time, tossing with fork untilall flour is moistened and dough almostcleans side of bowl.

    Gather dough into a ball. Cover and refrigerate 30 minutes. Heat oil (1-2 inches) to 400º.

    Roll dough on lightly floured surface into rectangle 12 x 10. Cut into rectangles 3 x 2inches. Fry 3 or 4 rectangles at a timeuntil puffed and golden, turning once, about 2 minutes; drain.

    20 fried bread puffs.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!