Chilean-Style Sopaipillas
A Chile snack. Ready in about 54 minutes. Difficulty: medium.
- 29 minPrep (about)
- 25 minCook (about)
- 54 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 12 oz zapallo squash
- 6 ¼ cups all purpose flour
- 1 ¼ tsp baking powder
- ¾ cup + 1 ½ tsp melted butter
Sauces & oils
- 2 ½ cups canola oil
Spices & seasonings (1): salt
- 1 ¼ tsp salt
How to make it
Steps in our own plain words.
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Peel, seed.
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Cut zapallo into chunks.
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Place in a pot.
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Cover with water.
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Heat until it bubbles over medium-high heat.
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Heat till zapallo is tender plus easily pierced using a fork, 15 to 20 minutes.
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Drain and let it cool slightly.
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Mix salt together, baking soda and flour in a mixing bowl.
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Set aside.
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Stir squash and melted butter.
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Mix the flour mix into the butter mixture until blended.
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Turn the dough out on a lightly floured surface.
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Knead till tender plus satiny, adding little more flour if necessary.
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Cover dough with a towel and let it rest 15 minutes.
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Roll out your dough to 1 8-inch thick.
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Cut into 3-inch diameter circles.
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Poke each circle some times using a fork to make holes plus prevent rising.
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Pour oil into a large, deep pan.
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Heat over medium-high heat till hot, 385°F.
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Place several of the dough circles in hot oil.
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Heat until lightly browned, 3 to 4 minutes.
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Drain on paper towels.
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Cook remainder of dough circles in batches.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.