Sopapilla
These luscious fried breads fill restaurant bread baskets throughout the Southwest. Omit the cinnamon sugar and honey to serve them as a savory accompaniment.
INGREDIENTS | YIELDS 10–12 SOPAPILLA
- 1 tablespoon unsalted butter
- 1 cup milk
- ½ teaspoon kosher salt
- ½ cup water
- 1¾ teaspoon active dry yeast (1 package)
- ½ cup whole wheat flour
- 2–3 cups bread flour
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup honey
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
- 1 whole star anise
- 4–6 cups canola oil
Combine butter, milk, and salt in a small saucepan. Bring to a simmer over medium heat, then set aside to cool.
Meanwhile, whisk together water and yeast, and rest 10 minutes until foamy. Add cooled butter mixture and whole wheat flour. Stir together to form a smooth paste. Add enough bread flour to form a firm dough.
Turn out onto a floured surface and knead 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with a warm, moist towel, and rise until doubled in volume, about 1 hour.
Mix together sugar and cinnamon and set aside. Combine honey, orange zest and juice, lemon zest and juice, and star anise. Warm gently over low heat. Keep warm.
In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn dough onto floured surface and with a rolling pin, roll to ¼ ″ thick. Cut into 2″ squares. Fry in hot oil, 1–2 minutes on each side, until evenly browned. Drain on paper towels, dust with cinnamon sugar, and serve immediately with honey mixture for dipping.
