These are heavenly, and definitely worth the trouble.
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Ingredients
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1 package active dry yeast
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1-1/2 cups warm water (105°F to 115°F)
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1 tablespoon shortening, melted
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1 tablespoon sugar
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4 cups all-purpose flour
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1 teaspoon salt
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vegetable oil
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sifted confectioners’ sugar
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sugar
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honey
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ground cinnamon
Instructions
- Dissolve yeast in warm water in a large mixing bowl, and let stand 5 minutes.
- Stir in melted shortening and sugar.
- Combine flour and salt.
- Gradually stir the flour mixture into the yeast mixture, and mix well.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes).
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°F.), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down and roll to 1/4-inch thickness.
- Cut into 2-1/2-inch squares.
- Pour oil to a depth of 3 inches into a Dutch oven.
- Heat oil to 375°F.
- Fry a few sopapillas at a time in the hot oil, lightly pressing down on them with the back of a fork, until the dough starts to puff.
- Release pressure, and continue frying until golden brown, turning once; drain.
- Sprinkle with confectioners’ sugar or cinnamon sugar and serve hot, with honey.
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See, also, Sopapillas (not quite from Scratch).