Sopaipillas are a typical delight from Chile, although they can also be found in Argentina, with the particularity that there they are usually served with savory accompaniments like pebre.
They are a typical dish from Chile, maintaining a special roots in its cuisine.
We hope you enjoy preparing this delicious recipe together. ¡Let's get to work!
Sopaipillas
Ingredients
1 cup of Cooked pumpkin
3 tablespoons of Melted butter
1 teaspoon of Salt
2 cups of Flour
½ cup of Milk or hot water
½ liter of Oil for frying
½ liter of Water
½ kilogram of Chancaca (raw sugar spread)
1 Cinnamon stick
Orange peel in thick strips
Preparation
Step 1 : Puree the cooked pumpkin through a sieve. Make a mound with the flour and create a well in the center to add the melted butter along with the milk or water, salt, and pumpkin.
Step 2 : Mix the ingredients well to form a dough that shouldn’t stick to the surface and should be soft and elastic.
Step 3 : Roll out the dough to a thickness of ½ cm and cut circles about 10 cm in diameter with a cup or round mold. Poke several holes with a fork or knife.
Step 4 : Heat the oil in a pot (or deep fryer) to 375°F (190°C). Place 2 or 3 sopaipillas into the hot oil and fry for a minute on each side.
Step 5 : The sopaipillas should be golden but not too dark. Remove them from the oil and place them on paper towels. Continue frying more sopaipillas this way.
Step 6 : Sopaipillas are delicious with butter, especially when toasted. If you prefer, you can serve them sugared with syrup, in what is called Sopaipillas Pasadas.
Step 7 : Heat the water and prepare the syrup by dissolving chancaca, cinnamon, and orange peels in a large pot so the sopaipillas can be dipped right into the syrup.
Step 8 : Wait for the chancaca to dissolve. Let it come to a gentle boil at first, then increase the heat when ready to add the sopaipillas.
Step 9 : Dip them into the syrup for just a moment. Remove and serve warm.
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