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Food & Drink
Classic Sopapillas, makes 24-28 (depending on the size and shape you choose). Slightly adapted from here. 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water 1 tablespoon sugar 1 tablespoon butter 4 cups flour 1 teaspoon salt 1/2 teaspoon cinnamon oil for frying honey for serving
In a small bowl stir together the warm water and sugar until the sugar dissolves. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy). In a large bowl stir together the flour, salt and cinnamon. Stir in the yeast mixture and melted butter
until a loose dough ball forms. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic. Place in a lighlty oiled bowl, cover and allow to rise for an hour.
The dough should just about double in size. Punch down and roll out on a lightly floured surface so that it's about 1/4 inch thick. Cut into triangles, squares or other fun shapes. In a large, heavy pot heat enough oilso the Sopapillas can float to around 375°F. Fry the Sopapillas until browned
Then flip so that each side cooks. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.These are best served warm, within an hour of when they are made.