Holiday recipe: Sopaipillas

Hanukkah doughnuts, South American style
Ronnie Venetzia

"Sopaipilla" is a type of sweet South American doughnut that looks like a small, light and fluffy pillow.

It is surprising to watch these sufganiot (Hanukkah doughnuts) rise slowly after they are put in oil, and then how they retain the nice fluffiness. Sopaipillas are eaten on their own or sprinkled with powdered sugar. They can also be served with honey or syrup - on top or as a filling. Sopaipillas can be eaten instead of bread with breakfast or dinner, or alternately served as dessert.

Ingredients (16 sufganiot)

2 cups flour

1/2 tsp salt

2 tsp baking soda

3 tsp sugar

2 Tbls (30 grams) butter, cold and cut into cubes

1/2 cup warm water

Powdered sugar (for decoration)

1 cup honey (for serving)

Preparation:

Sift the flour, salt and baking powder together in a mixing bowl. Add the sugar. Add the butter and mix until crumbly. Add the water and mix until you get a uniform mixture. Keep mixing the dough for a few more minutes until it separates from the sides of the bowl and is uniform in texture. (If the dough is sticky, gradually add flour, one tablespoon at a time. If the mixture is too dry and crumbles, gradually add more water, one tablespoon at a time).

Transfer the dough to a medium size bowl and cover with a sheet of plastic wrap. Leave to rise at room temperature for 2 1/2 to 3 hours.

Preheat oven to low-medium (160 degrees).

Heat to medium-high temperature 5 cms (2 inches) of oil in a deep frying pan.

Meanwhile, roll out the dough on a floured surface until you get to a 1/2 cm (1/4 inch) thick rectangle. Cut the dough into 7 cm (3 inch) thick squares. Place some of the squares into the hot oil (not too many at once). The Sopaipillas rise very slowly, so the oil does not have to be too hot. (It's a good idea to test one Sopaipilla in the oil first and to adjust the heat of the oil accordingly).

The squares will at first "sink" when placed in the oil, but then they will float to the surface and puff out like pillows.

Turn them over a few times so that they will be evenly golden brown on all sides.

Remove the Sopaipillas from the oil with a slotted spoon, and place them on a paper towel to absorb excess oil.

Keep the Sopaipillas warm in the oven.

Sprinkle with powdered sugar and serve warm with honey on the side.