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“A sweet hollow bread you can drizzle with honey or roll in sugar and cinnamon. Serve with your favorite mexican meal. Prep time is also rest time.”
READY IN:
55mins
YIELD:
40 sopaillias
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together flour, baking powder, and salt.
  2. Cut in shortening until mixture resembles cornmeal.
  3. Gradually add water, stirring with a fork (dough will be crumbly).
  4. Turn onto a floured surface and kneed into a smooth ball.
  5. Divide dough in half; let stand 10 minutes.
  6. Roll each half into a thin 12 x 10 rectangle.
  7. Cut dough into 2 1/2 inch squares (do not reroll or patch dough).
  8. Fry a few at a time in deep hot fat (pushing the dough down into the oil immediately with a spatula and bumping the edges on the side of your frier to help them puff up) until golden brown.
  9. Drain on paper towels.
  10. Serve with honey or roll in sugar-cinnamon mixture.

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