Chilean-Style Sopaipillas
Chilean-Style Sopaipillas — a traditional Chilean side recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Dinner
Ingredients
- 9 oz zapallo squash
- 5 cup all purpose flour
- 1 tsp baking powder
- 1 g salt
- 10 pcs tblsp melted butter
- 2 cup canola oil
Instructions
- Peel the zapallo, remove the seeds, and chop it into chunks.
- Place the squash pieces in a saucepan, cover with water, and bring to a boil over medium-high heat.
- Cook the squash until tender and easily pierced with a fork, about 15 to 20 minutes.
- Drain the cooked squash and let it cool slightly.
- In a mixing bowl, combine the flour, baking soda, and salt, then set the dry mixture aside.
- Mix the drained squash with the melted butter.
- Fold the flour mixture into the squash-and-butter mixture until just combined.
- Turn the dough out onto a lightly floured surface.
- Knead the dough until it becomes soft and satiny, adding a little more flour if necessary.
- Cover the dough with a towel and let it rest for 15 minutes.
- Roll the rested dough to a thickness of about 1/8 inch.
- Cut the rolled dough into circles 3 inches in diameter.
- Prick each circle several times with a fork to create holes and prevent rising.
- Pour oil into a large, deep skillet and heat over medium-high until it reaches about 385 degrees F (195 degrees C).
- Fry several dough circles at a time in the hot oil until lightly browned, about 3 to 4 minutes; remove and drain on paper towels, then repeat with the remaining circles.