Saturday, 31 October 2009

Recipe: Sopaipillas

Something I really look forward to eating while I'm in the Southwest USA are sopaipillas, a wonderful light and puffy fried treat similar to Navajo frybread (pictured below). Doused with warm honey, these are often served alongside the main course and provide a great relief to the fiery burn of many a chile-laden dish!While I must admit I haven't tried to recreate these at home (my excuse is that I don't have a deep fat fryer), here's an easy to follow recipe from Lourdes Nichols' book Mexican Cookery.

photo credit: Navin75
Sopaipillas (Puff fritters with honey and rum syrup)
75g plain flour
1 tsp baking powder
pinch of salt
15 lard
50ml warm water
2 tbsp honey
1tbsp rum
1/2 tsp cinnamon
15g butter

Sift together the flour, baking powder and salt and rub in the lard until the mixture resembles breadcrumbs. Slowly add the warm water and bring together to form a dough. Turn this out onto a lightly floured board and knead until smooth. Roll out the dough and cut into fist sized pieces and refrigerate, covered, for 2 hours.

Make the syrup by heating the honey, rum, cinnamon and butter in a saucepan, stirring constantly until well-mixed.

Heat the oil in a deep fat fryer until 190C or 375F and fry each piece until golden (about 1 min). Ensure that the oil remains at this temperature otherwise they will not puff up. Drain on kitchen paper and keep warm. To serve, you can reheat in a very hot oven.

Pour the syrup over the hot sopaipillas and serve.

1 comment:

  1. hi! just found your fabulousblog through a tweet from wahaca. we too love mexican food, and my mexican bible is The Cuisines of Mexico by Diane Kennedy. Are you planning on hearing her talk at the British Museum? we'll be there. would be great to hook up and meet.
    i just made mole for the first time. and it was all well worth the effort.
    we do cooking videos from time to time and recently did a post about Pozole. check it out on our blog if you have a chance.
    hope to meet you soon!