Chilean-Style Sopaipillas
Experience a delightful culinary journey with Chilean-Style Sopaipillas, where the sweetness of Zapallo squash meets the crispiness of fried dough. This side dish introduces you to a unique blend of flavors and textures that will transport your taste buds to the vibrant streets of Chile.
Instructions
Peel, seed, and cut zapallo into chunks.
Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
Drain and allow to cool slightly.
Mix flour, baking soda, and salt together in a mixing bowl, and set aside.
Stir together squash and melted butter.
Stir the flour mixture into the butter mixture until blended.
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.
Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles.
Poke each circle a few times with a fork to make holes and prevent rising.
Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
Drain on paper towels.
Cook remainder of dough circles in batches..
Make it personal.
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