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yeasted sopapillas

I have had the quiet weekend I hoped for but I probably did not heal as much as I hoped.  My throat is still sore and my stomach is still sensitive to what I eat.  I will just try to rest for the week before the travels start.  A funeral and Alaska.  We will get to spend some time on our mountain though.

One of the people I worked with in an Artistry in Clay and Lime class posted a link to New Mexican recipes.  One the recipes was a yeasted sopapilla.  This appealed to me because of sourdough and I always do better when yeast is involved.  I am a very strange baker because most people are scared of yeast.  I never have been.  Started baking with yeast when I was about eight. 

I find I like these yeasted sopapillas better then the just baking powder ones.  I can let the dough sit in the refrigerator as long as I wish.  Also, they get puffy then the ones made just with baking powder.  Okay, baking soda and cream of tartar in my case.

yeasted sopapillas

Note:  I started with the I love New Mexico recipe.  I also did not need 4 dozen sopapillas so I cut the recipe.

sourdough starter

1 cup flour

3/4 cup water

1/4 cup milk

1 tablespoon sugar

1/2 teaspoons salt

1 teaspoon olive oil

1/8 teaspoon baking soda

1/8 teaspoon cream of tartar

1 1/2 cup flour

Canola (rape seed) oil for frying


Mix the sourdough starter, 1 cup flour, and 3/4 cup water in a medium size bowl.  Cover and let sit overnight, or until the starter gets very bubbly.  Remove a couple tablespoons and put in refrigerator for next time.

Mix in the milk, sugar, olive oil, salt, baking soda, and cream of tartar.  Mix in 1 cup of flour.  Mix in as much of the last 1/2 cup flour as needed to make a soft dough.  Knead just a bit until smooth. 

At this point, I usually put the dough in a ziploc bag and into the refrigerator until later in the day or week.  You can also cover and let sit a bit before using.  Both work.

Heat the canola oil in a deep pan over a medium high heat.  I use a cast iron chicken fryer with two or three inches of oil.  You want the oil to be hot but not too hot.

Take a golf ball size ball of dough and roll out.  Put in the oil.  Let the dough cook for a few minutes until the underside is golden.  Turn to let the top become golden.  Remove from the oil and let drain on paper towels if you have them.

They are best a bit warm served with honey.  So good.  I have actually had sopapillas requested multiple times sends I found this recipe I rifted on.

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