how do you make sopapias?

Question

I hope I spelled this right it is a mexican dish
and I don't know how to make them so help me out for 10 Points

Answer 1

MEXICAN SOPAPILLAS

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Soften yeast in lukewarm water. Set aside.
Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.

Stir in beaten egg and yeast mixture. Gradually add flour.

Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.

Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.

Heat oil to 350°F.

Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.

Drain on absorbent paper and serve with powdered sugar sprinkle

Answer 2

Sopapillas
Ingredients:

2 c flour
1 1/2 t salt
1 1/2 t baking powder
2 T shortening
3/4 c water, very hot
1 c oil
confectioners sugar
1 T honey

Directions:

Use a pastry blender to mix the shortening into the flour, salt
and baking powder. Add the hot water and stir with fork until it
forms a dough. (You may add more water if it is too dry, or flour
if it is too wet.) Knead a couple of times, and place in a plastic
bag to rest for 20 minutes. Flour board and roll the dough into
a rectangle about 1/4" thick. Fold the dough in half and let rest
a few minutes. Roll again to a 1/4" thick rectangle. Heat 3 inches
of oil in a 3 quart saucepan (or deep fryer) to 350 degrees. Cut
the dough into 3" x 4" rectangles (some like triangles). Fry one
or two at a time - make sure you spoon oil over the top to encourage
even cooking! Drain on paper towels and sugar or honey to serve.

Answer 3

MEXICAN SOPAPILLAS

1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Soften yeast in lukewarm water. Set aside.
Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.

Stir in beaten egg and yeast mixture. Gradually add flour.

Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.

Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.

Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.

Heat oil to 350°F.

Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.

Drain on absorbent paper and serve with powdered sugar sprinkle.

GOOD WITH HONEY!!!!!!!!!!!!!

Answer 4

When I was a kid and my mom had a deep fat fryer next to the stove (does that go anywhere these days?) she would just buy a mix at the store or use biscuit dough rolled out flat and cut in triangles, get the oil really hot, drop and go. The spelling might be sopapillas.

Answer 5

Fry flour tortillas until crisp and golden, sprinkle with sugar and cinnamon, add a dollop of whipped cream and strawberry sauce.

Answer 6

here's a link:

http://fooddownunder.com/cgi-bin/recipe.cgi?r=235385

http://fooddownunder.com/cgi-bin/recipe.cgi?r=249597

http://www.cooks.com/rec/search/0,1-0,cinnamon_sopapia,FF.html

the recipes look very similar to what American Indians call fry bread