2teaspoonssugar(optional: leave out if making savory sopapillas)
1 ½cupswarm milk (90-110F degrees)
2quartsoil for frying
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In a medium bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter or a fork, cut in the shortening until it is in fine crumbs (the largest piece should be smaller than the size of a pea.)
Make a well in the center of dry ingredients and pour in the warm milk all at once.
Stir with a large spatula until the dough comes together to form a ball.
Turn the dough onto a floured surface and knead for 2 minutes.
Place back in the bowl, cover and refrigerate for 20 minutes.
While the dough is resting, heat the oil to 375 degrees F.
Roll the dough to ⅛" thickness and cut into 3-inch squares with a pizza cutter or knife.
Working in batches, cooking 3 sopapillas at a time, place the dough carefully into the hot oil and fry for about a minute, until golden brown on the bottom. Then flip over and cook an additional 30-60 seconds. (Note: If the dough does not puff up after 10 seconds or so, spoon a little hot oil over the surface of the sopapillas.)
Remove the cooked sopapillas to a paper towel-lined plate and continue cooking the remaining batches.
Serve with honey while warm. Or fill with meat for an entree.
The nutritional value of fried foods on the site is based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.Keeping Warm: To keep the cooked sopapillas warm while you fry the remaining batches, put them on a cookie sheet in a 200°F oven for up to an hour.Make-Ahead: The sopapilla dough can be made up to 24 hours ahead of time and stored in the refrigerator. It will also keep in the freezer for up to 2 months. Thaw completely, then leave at room temperature for 30 minutes, before rolling and frying.Storing: Store leftover sopapillas in a single-layer in an airtight container, being careful that they are not smushed. They will keep at room temperature for 2 days, or in the freezer for 2 months. Reheat in a 300°F oven for 5-10 minutes, until warm.