Sopapillas & Dulche de Leche

Submitted by Lili Barbosa

Sopapillas

1 ¾ cup plain flour
1 Tbsp. sugar
1 tsp. soda
1 tsp. salt
2 tsp. baking powder
2/3 cup milk
Hot vegetable oil for frying
1 cup sugar
1 Tbsp. cinnamon
Honey or caramel – optional, recipe below

Mix dry ingredients together in a medium-sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half. Mix sugar and cinnamon in a shallow baking dish and set aside. Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

Milk Caramel (DULCHE de LECHE)

Purchase any brand of sweetened condensed milk. Place two inches of water in a pressure cooker and place up to four cans of sweetened condensed milk in the pressure cooker. Close lid securely. Put on high heat until the steam cap begins to jiggle, then turn burner down to low heat. Cook on low flame for 30 minutes for a light-colored caramel or up to 45 minutes for dark caramel. You may alternately cook these in a regular pot of water. Just fill to above the level of the cans and bring to a boil, then reduce heat and cook for 2 hours. Keep an eye on the water level so it remains just above the cans. Remove from heat and allow to cool. Take cans out of pressure cooker and allow to cool some more. Open and ENJOY!