Description
Crispy sopaipillas bring Chilean street food magic right to home kitchens with golden-brown pillows of deep-fried dough. Drizzled with honey or sprinkled with powdered sugar, these delightful pastries offer a simple yet irresistible taste of South American comfort.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Fat and Liquid Ingredients:
- 2 tablespoons unsalted butter, softened
- ¾ cup (180 ml) warm water
- Vegetable oil, for frying
Serving Options:
- Honey or agave syrup
- Powdered sugar
- Cinnamon sugar
Instructions
- Prepare the foundational mixture by combining dry ingredients in a spacious mixing vessel. Incorporate softened butter using fingertips until the texture resembles scattered breadcrumbs. Introduce warm water gradually, blending until a cohesive, supple dough emerges.
- Transfer the dough onto a lightly dusted work surface. Gently manipulate and stretch the dough, working it with rhythmic motions until achieving a silky, responsive consistency. Allow the dough to relax and settle, covered with a pristine cloth, for approximately 20-30 minutes.
- Partition the rested dough into two equivalent segments. Using a rolling implement, transform each portion into a delicate, translucent sheet approximately 1/8 inch thick. Employ a sharp cutting tool to segment the dough into precise geometric shapes, preferably squares or triangular forms.
- Select a deep, heavy-bottomed cooking vessel. Pour vegetable oil to a depth of two inches and heat systematically. Monitor the temperature meticulously with a calibrated thermometer, aiming for an optimal 375°F.
- Delicately submerge small batches of shaped dough into the shimmering oil. Observe as the pieces quickly inflate and transform, turning a luminous golden hue. Utilize long-handled tongs to gracefully flip and ensure even browning, typically requiring 1-2 minutes per side.
- Extract the freshly fried pastries, allowing excess oil to drain onto absorbent paper. Present immediately for maximum enjoyment. For sweet variations, cascade honey, dust with powdered sugar, or coat in aromatic cinnamon. Alternatively, for savory adaptations, consider filling with robust beans, melted cheese, or seasoned meats.
Notes
- Check dough consistency by gently pressing; it should spring back slowly without sticking to your fingers, indicating proper hydration and kneading.
- Use a candy thermometer for precise oil temperature, preventing soggy or burnt sopaipillas during frying.
- Allow dough to rest completely to relax gluten, ensuring tender and light pastries that puff beautifully when fried.
- For gluten-free alternatives, substitute wheat flour with a blend of rice and almond flour, adding xanthan gum for binding.
- Experiment with whole wheat flour for a nuttier flavor and increased fiber content, though texture might be slightly denser.
- Maintain consistent oil temperature between 365-375°F to achieve golden, crispy exterior without absorbing excess oil.
- Pat dough pieces completely dry before frying to prevent dangerous oil splattering and ensure even browning.
- Store leftover sopaipillas in an airtight container, reheating briefly in a hot oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 0 g
- Sodium: 125 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg