Chilean-Style Sopaipillas

Side · world favourite.

Ingredients

• 9 oz Zapallo Squash
• 5 Cups All purpose flour
• 1 tsp Baking Powder
• 1 tsp Salt
• 10 tblsp Melted Butter
• 2 cups Canola Oil

Method

1. Bring to a boil — Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
2. Continue cooking — Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
3. Mix together — Drain and allow to cool slightly. Mix flour, baking soda, and salt together in a mixing bowl, and set aside.
4. Mix together — Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended.
5. Knead — Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.
6. Cover and cook — Cover dough with a towel and allow to rest 15 minutes.
7. Roll out — Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles.
8. Continue cooking — Poke each circle a few times with a fork to make holes and prevent rising.
9. Heat the pan — Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
10. Continue cooking — Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
11. Drain — Drain on paper towels. Cook remainder of dough circles in batches.

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