Gluten-free, dairy-free, egg-free, soy-free…
Sopaipillas are a hispanic fried pastry (or “pillow”), drizzled with honey. I owe this recipe to Adventures of a Gluten Free Mom, which I highly recommend – aside from obviously being gluten-free, it features many delicious recipes which also cut out dairy, corn, egg, soy, and other potential allergens.
• 2 cups gluten-free flour (add a teaspoon of xanthan or guar gum if your mix doesn’t already contain it)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening (I use vegetable)
• 3/4 cup very warm water
• Oil for frying
• In a large bowl, sift together flour, baking powder and salt, and cut in the shortening.
• Stir in warm water; mix until dough is smooth.
• Cover and let it rest for 20 minutes.
• Roll out on a board (using gluten-free flour if necessary) until it’s only about a millimetre thick (if it’s much thicker then the sopaipillas won’t puff up)
• Cut into 4cm squares.
• Heat oil in deep-fryer or saucepan to 190oC (375oF) – it’s helpful to use a thermometer because the temperature is important to get the desired “pillowy-ness” of sopaipillas.
• Fry the squares until golden brown on both sides (Hint: It helps to use tongs to hold the sopaipillas under the oil for the first few seconds; they tend to puff better). Drain on paper towels and serve hot.
Serve warm, drizzled with honey mixed with a little lime. Alternatively you could dust with icing sugar, hot fudge sauce, or turn them savoury and stuff then with enchilada fillings.