Chilean-Style Sopaipillas

Name: Chilean-Style Sopaipillas
Prep time: 14 min
Cook time: 47 min
Total time: 61 min
Yield: 4 servings
Ingredients: 9 oz Zapallo Squash; 5 Cups All purpose flour; 1 tsp Baking Powder; 1 tsp Salt; 10 tblsp Melted Butter; 2 cups Canola Oil

61 min · Serves 4 · By TheMealDB Import

Side
Lunch

Side

Adapted from allrecipes.com

Ingredients

For 4 servings

9 ozZapallo Squash
5 CupsAll purpose flour
1 tspBaking Powder
1 tspSalt
10 tblspMelted Butter
2 cupsCanola Oil

Method

Prep 14 min · Cook 47 min

1Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
4Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.