Breads & doughs
Sopaipillas
Fried discs of dough with pumpkin, a must on rainy days with pebre or chancaca.
VegetarianVegan
Ingredients
- 300 g of cooked and drained pumpkin
- 500 g of flour
- 2 tsp of baking powder
- 1 tsp of salt
- 60 g of melted lard
- Plenty of oil for frying
Step-by-step
Using a different robot? Switch it here:
- Put the cooked and warm pumpkin in the mixing bowl. Blend 15 sec/speed 5 until you make a puree.
- Add the flour, the baking powder, the salt and the melted lard.
- Knead 3 min/closed mixing bowl/dough mode until a soft and manageable dough forms.
- Let the dough rest covered for 15 min.
- Roll out the dough to 1/2 cm and cut discs with a cutter or glass. Prick each disc with a fork.
- Heat plenty of oil to 180°C in a pan or fryer.
- Fry the sopaipillas on both sides until golden, about 2 min per side.
- Drain on absorbent paper. Serve with pebre or coated with chancaca.
Tips
- Pricking the discs prevents them from puffing up too much when frying.
- For sopaipillas pasadas, dip them in hot chancaca syrup.
- Well-drained pumpkin keeps the dough from becoming sticky.
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