Chilean-Style Sopaipillas

Name: Chilean-Style Sopaipillas
Yield: 11
Ingredients: 5 cups Wheat flour; 10 tablespoons Butter; 1 teaspoon Salt; 1 teaspoon Baking Powder; 2 cups Rapeseed Oil; 9 oz Zapallo Squash

Fácil

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 11 (estimated)

Nutrition facts

Protein4 %6 g
Carbs27 %45 g
Fat69 %51 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	658 kcal	491 kcal
Protein	6 g	4.5 g
Carbs	45 g	33.6 g
Fat	51 g	38.1 g

One serving is about 134 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty29/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Chile

Ingredients

1.2 l Wheat flourOriginal: 5 cups
10 tablespoons Butter
1 teaspoon Salt
1 teaspoon Baking Powder
480 ml Rapeseed OilOriginal: 2 cups
255 g Zapallo SquashOriginal: 9 oz

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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