chilean-style sopaipillas

Ingredients

• Servings: 12
• 9 ounces zapallo squash
• 4 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 tablespoons butter, melted
• 2 cups canola oil for pan-frying

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr


• peel, seed, and cut the 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 the flour, baking soda, and salt together in a mixing bowl, and set aside. stir together the squash and melted butter. stir the flour mixture into the butter mixture until blended. turn the dough out 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 vegetable 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.