I looked for awhile before somebody passed me this one (I mean I humped out hundreds of failed soaps from a dozen recipes- until this one). I needed a little more flour than they called for to be able to work it.
Bomb diggity:
Sopaipillas De Levadura (Yeast Puffed Bread)
Yield: 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes
Temperature: Medium-High Freeze Well
1 package active dry yeast 1 1/2 teaspoons salt
1/4 cup warm water 1 teaspoon baking powder
(105°-115°F) 1 tablespoon sugar
1 1/4 cups scalded milk, cooled 1 tablespoon shortening
4 cups flour Shortening
1. Dissolve yeast in water and add to milk.
2. Combine dry ingredients in a medium-sized mixing bowl and cut in
shortening.
3. Make a well in center of dry ingredients. Add liquid to dry
ingredients and work into a dough.
4. Knead dough for 10 minutes, or until smooth; cover, and set
aside.
5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut
dough into 4-inch squares and fry until golden on both sides, turning
once. (If the shortening is sufficiently hot, the sopaipillas will
puff and become hollow shortly after being placed in the shortening.)
7. Drain sopaipillas on absorbent towels.
Bomb diggity:
Sopaipillas De Levadura (Yeast Puffed Bread)
Yield: 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes
Temperature: Medium-High Freeze Well
1 package active dry yeast 1 1/2 teaspoons salt
1/4 cup warm water 1 teaspoon baking powder
(105°-115°F) 1 tablespoon sugar
1 1/4 cups scalded milk, cooled 1 tablespoon shortening
4 cups flour Shortening
1. Dissolve yeast in water and add to milk.
2. Combine dry ingredients in a medium-sized mixing bowl and cut in
shortening.
3. Make a well in center of dry ingredients. Add liquid to dry
ingredients and work into a dough.
4. Knead dough for 10 minutes, or until smooth; cover, and set
aside.
5. Heat 2 inches of shortening in a heavy pan at medium-high heat.
6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut
dough into 4-inch squares and fry until golden on both sides, turning
once. (If the shortening is sufficiently hot, the sopaipillas will
puff and become hollow shortly after being placed in the shortening.)
7. Drain sopaipillas on absorbent towels.
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