Sopapilla ... it's just fun to say. Sopapillas are a traditional dessert served in South America. They are a bit like beignets and doughnut holes. Don't be confused, they are not fancy - in fact it is often referred to as "quick bread." You will not find them at a New Orleans cafe or any fine dining establishment. They take different forms in each country they are served in: flat discs, golf ball shaped or palm sized rectangles. As a tribute to my Bolivian family members, I am making petit sopapilla bites.
This is a quick and easy recipe that will provide you with bite sized sweets on the quick.
INGREDIENTS:
- 1 envelope of active dry yeast
- 1 tablespoon of sugar
- 1/2 cup warm water
- 1/2 cup of warm milk
- 2 tablespoons of canola oil
- 2 2/3 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1 teaspoon of basil finely chopped
- 4 tablespoons of unsalted butter
- more canola oil for frying
- honey & sugar for dusting
- 1 pint of raspberries
- 2 tablespoons of fresh lemon juice
- 1/3 cup of sugar
- 1 teaspoon of cornstarch
DIRECTIONS
- Pour the active yeast into the bowl of your standing mixer, add the warm water to the active yeast. Let this sit for 10-15 minutes until it looks frothy and bubbly.
- Add sugar, milk, and 2 tablespoons of canola oil. Mix with the paddle attachment.
- Sift in the flour, basil, and salt. Mix on low speed until dough forms approximately 1 - 2 minutes. Let this sit for 10 minute.
- In a large skillet or pan, bring 1 1/2 inches of canola oil to 340 degrees. Using a tablespoon, spoon out small pieces of dough and drop them gently into the oil. Fry each side for 1 to 1 1/2 minutes. You can fry 4 pieces at a time.
- After frying remove from oil and baste in the melted butter.
- Dust the bites with honey and sugar in a separate bowl.
- To make the sauce, heat raspberries, 1/3 cup of sugar, and lemon juice in a saucepan for 5 minutes.
- Once the raspberries start to breakdown and creates a juice, remove from heat and remove the seeds by straining through a fine mesh strainer.
- Heat sauce in saucepan and stir in cornstarch. Stir until combined then remove from heat and pour over sopapillas.
