Recipe from Oxmoor House

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  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 tablespoon shortening
  • 1 1/2 cups milk, scalded and cooled
  • Vegetable oil
  • Powdered sugar (optional)
  • Honey (optional)


  1. Dissolve yeast in warm water; let stand 5 minutes.
  2. Combine flour, salt, baking powder, and sugar; cut in shortening. Make a well in center of mixture. Add yeast mixture and milk, mixing well. (Dough will be sticky).
  3. Turn dough out onto a lightly floured surface, and knead 15 to 20 times. Roll dough to 1/4-inch thickness; cut into 3-inch squares.
  4. Heat 1/2 inch of oil in a large skillet to about 370°. Gently place dough squares in oil, a few at a time, lightly pressing down with a spatula until dough starts to bubble and puff. Turn and cook on other side until barely golden in color; drain. Sprinkle with powdered sugar or serve with honey, if desired.
  5. Note: When frying sopaipillas, leave a few in skillet while adding additional ones. The ones left in the skillet will absorb the heat of the oil and keep it from overheating.
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