Chilean Pumpkin Sopaipillas with Honey
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Serves
- 15
Ingredients
- 2 cupsflour (+¼ cup for kneading: Forms the base of the dough.)
- 400 gramspumpkin (or 1 cup pumpkin puree: Adds moisture and flavor.)
- 3 tablespoonsmelted butter: Provides richness and prevents cracking.
- 1 teaspoonbaking powder: Helps the dough rise slightly.
- ½ teaspoonsalt: Enhances the overall flavor.
- —Honey (to taste: Adds sweetness when drizzled on the finished sopaipillas.)
- —Oil (for frying: Necessary for frying the dough to a crispy texture.)
Instructions
- 1
Boil the pumpkin until fork-tender. Strain and reserve some of the water. Let the pumpkin cool completely and smash until you get a smooth puree.
- 2
In a big bowl, mix the dry ingredients: flour, baking powder, and salt.
- 3
Slowly add the melted butter and pumpkin puree while folding with a spatula. Integrate the dough and use your hands for a better result.
- 4
If the dough is too sticky, add more flour. If too dry, add some pumpkin water. Let the dough rest for 30 minutes.
- 5
On a floured surface, knead the dough until it is bouncy and no longer sticky. Flatten it with a rolling pin.
- 6
Cut circles using a cookie cutter or a glass. Pierce the surface with a fork to allow air to escape.
- 7
Fry the dough rounds until golden and crispy. Let them rest on absorbent paper after frying.
- 8
Serve with a drizzle of honey.