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Sopaipillas
Chilean Pumpkin Fritters
Delicious Chilean sopaipillas are lightly sweetened, fried pumpkin dough rounds. They are traditionally enjoyed on rainy days, served warm with a sweet chancaca syrup or savory with a spicy pebre salsa.
đ§ Ingredienser
- 1 cup Pumpkin puree(Ensure it's unsweetened. You can roast and mash your own pumpkin or use canned puree.)
- 3 cups All-purpose flour(Plus more for dusting.)
- 50 g Unsalted butter(Melted and slightly cooled.)
- 1 tbsp Baking powder
- 1 tsp Salt
- 200 g Chancaca (raw cane sugar)(For the syrup. Can be found in Latin American markets. If unavailable, use dark brown sugar.)
- 2 cups Water(For the syrup.)
- 1 strip Orange peel(From about half an orange, for the syrup. Avoid the white pith.)
- 4-6 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, whisk together the flour and baking powder. Add the salt. Make a well in the center and pour in the pumpkin puree and melted butter. Gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. The dough should be firm but pliable; add a tablespoon of flour at a time if it's too sticky.
â±ïž 15 minutes - 2
Shape the sopaipillas: Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough to about 1/4-inch (0.6 cm) thickness. Using a round cookie cutter (about 3-4 inches or 8-10 cm in diameter), cut out circles. Re-roll scraps and cut more circles. For each circle, use a fork or a small knife to poke a hole in the center. This prevents them from puffing up too much like balloons while frying. Repeat with the second portion of dough.
â±ïž 15 minutes - 3
Fry the sopaipillas: Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-365°F (175-185°C). Carefully slide 3-4 sopaipillas into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, until they are puffed up and a deep golden brown color. Use a slotted spoon to remove the fried sopaipillas and place them on a wire rack set over a baking sheet to drain excess oil.
â±ïž 10-15 minutes - 4
Make the chancaca syrup: While the sopaipillas are frying or draining, prepare the syrup. In a medium saucepan, combine the chancaca (or brown sugar), water, and orange peel. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to low and simmer for about 10-15 minutes, or until the syrup has slightly thickened. Remove the orange peel before serving.
â±ïž 15 minutes - 5
Serve: Arrange the warm sopaipillas on a platter. Drizzle generously with the warm chancaca syrup. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âThe pumpkin puree not only adds flavor and moisture but also contributes to the beautiful orange hue of the sopaipillas.
- âPoking a small hole in the center of each sopaipilla before frying is crucial to ensure they cook evenly and don't puff up excessively.
- âSopaipillas are a beloved comfort food in Chile, often enjoyed on cold, rainy days with a warm cup of tea or coffee.
- âFor a savory version, omit the sugar from the dough and serve with pebre (a Chilean salsa) or a dollop of mustard.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve savory with pebre (a Chilean salsa made with tomatoes, onion, cilantro, and chili).
- Serve with a side of mustard for a tangy contrast.
- Add a pinch of cinnamon to the dough for a hint of spice.