Sopaipillas

Alison...this ones for you!


Flipping through the recipe book I got from my sister in law I almost wept with joy when I saw it had a recipe for sopaipillas. I'd seen my favourite TV chef Curtis make them but when I went to the website I couldn't find the recipe (didn't help I couldn't remember what they were called).

I was uncertain if they would work if I substituted my wheat/gluten free flour mixture, but I decided to take a risk.

I mixed my special flour with skim milk powder, baking powder, salt and butter until the mixture became crumbly.

I then added warm milk and stirred the dough until it formed a ball. I then kneaded it half a dozen times, put it back into the bowl and covered it with a damp tea towel and let it sit for about 30 minutes.

Once the dough was done I halved it and rolled it out cutting it into 2 inch 'squares' (I use that term loosely as you can see).



I then placed the squares in my electric wok that was full of canola oil, piping hot and watched them puff up and turn golden brown.

Alison, if you're reading this I completely thought of you when I was making this...I thought who else would share or at least understand my excitement for deep fried dough?!

Would it taste as good as I hoped? Once cooked I set them on paper towels to let them drain.

Once properly de-greased I sprinkled them with cinnamon and sugar and then drizzled warm honey over them.

They were amazing!! Keep in mind that these kind of treats have been forbidden over the last few years due to my food allergies. So my excitement may have been a little over the top for most.

The honey really added the perfect sweet factor as the dough had no sugar in it...we ended up dipping them in the honey after we decided that if were were already eating deep fried dough we might as well OD properly...so amazing...so bad for you...who cares?!

Four thumbs waaaaaayyyyy up!! Yum.