Sopaipillas - flour

Method

• In a medium bowl, mix flour, salt and baking powder.
• Cut in shortening with 2 knives (or you can use your fingers) until mixture resembles cornmeal.
• Stir in warm water until all ingredients are moist.
• Turn dough out onto a lightly floured surface.
• Knead until smooth, about 5 minutes.
• Cover dough with plastic wrap or a dry towel.
• Let rest at least 30 minutes.
• For later use, dough may be placed in a plastic bag and refrigerated 24 hours.
• Cut dough in half.
• On a lightly floured surface, roll out dough into a saucepan or deep fryer (I prefer to just use the counter).
• Heat to 400 degrees F (205 C).
• Carefully drop dough squares 1 at a time into hot oil.
• Cook until puffed and golden brown, turning once.
• If sopaipillas do not puff immediately, oil is not hot engouh.
• Drain cooked sopaipillas on paper towels.
• Serve immediately with honey.
• Makes 35-40.
• You can also roll dough into circles and cut them in half, or watever shape you'd like.