This month's Secret Recipe Club blog assignment was, Miz Helen's Country Cottage. This blog was new to me and I am glad that I was assigned to this one. Southern cuisine has become an interest of mine since I moved here to Texas 4 years ago.
Helen has been cooking out of the cookbook, The Homesick Texan. I have drooled over her Dallas Gas Station Pork Tacos, Austin Style Black Beans, and the Sopapillas.
The decision for what I wanted to make wasn't a hard one for me. After having dinner with a close friend one night out at a favorite Mexican restaurant and being too stuffed for dessert I went home without having any. Sopapillas are a classic Mexican dessert and one that tempts me every time I go out to eat.
I thought about Sopapillas and when Helen had posted her recipe I knew that the decision had been made for me.
Working with yeast is no longer a fear for me. I don't fear frying anymore either. What could possibly go wrong?
First of all, I ran out of flour, took a suggestion to let the dough rise in a way that was never done before (on the stove after the oven had been on at a very high heat) which caused my dough to cook on the bottom, cutting the dough into triangles, and then not using enough oil to allow them to puff.
How did this project turn out?
Amazing!!! The mix of all-purpose / whole wheat flour was a good balance making me believe I was making a healthier treat. Haha! The dough that had been cooked was easily separated from the soft stuff and discarded. Come to find out triangles and squares taste the same. Haha! Although they didn't puff like a Sopapillas should the texture was like a doughnut instead. Sprinkled with cinnamon sugar and drizzles with honey they were a fantastic dessert.
Itty Bitty and I enjoyed this recipe and will be making this again. Yummy!
If you want to get in on the fun with this group head over to the Secret Recipe Club website and join.
Makes about 24
Stars of the Show:
- 1 packet of yeast
- 1 1/2 cups warm water
- 4 cups all-purpose flour, plus more for kneading - I used 3 1/4 cups all-purpose flour and 3/4 cup whole wheat flour.
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- vegetable oil , for frying
- 2 tablespoons granulated sugar (for the topping)
- 2 tablespoons ground cinnamon (for the topping)
- honey to taste
Mix the yeast with the warm water and let it sit for 5 minutes, Meanwhile, combine the flour, sugar, and salt, Add the melted butter to the yeast and then slowly stir the liquid into the flour mixture. Mix until well combined. Knead the dough for 3 minutes until it is smooth and elastic. Cover and let rise in a greased bowl for 1 hour, or until dough is doubled in size.
After dough has risen, punch it down on a floured surface; then roll it out into a 1/4 inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares and then cut squares on the diagonal into triangles.
Heat 3 inches of oil in a large pot or Dutch oven to 350 degrees. Fry two triangles of dough at a time in the oil for1 minute on each side. The dough should puff when it hits the oil. Drain the sopapillas on a paper towel, then sprinkle with cinnamon and sugar. Serve hot with honey.