Panes / Breads
Sopaipillas De Levadura
Yeast Puffed Bread
1 package active dry yeast
1 1/2 teaspoons salt
1/4 cup warm water
1 teaspoon baking powder
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 inch 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. NOTE: Sopaipillas may be served as bread with any Mexican menu. They may be served with honey, dusted with a sugar-cinnamon mixture and served as a dessert, or may be filled.
