From the "Whole Hog" article in the January 2018 issue.
Sopaipillas Stuffed with Honey Pecan Ice Cream
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt 1 teaspoon baking powder
- 1 teaspoon sugar, optional
- 2 teaspoons vegetable oil, vegetable shortening, or lard
- 1/4 cup milk or evaporated milk, room temperature
- 1/2 cup lukewarm water or more as needed
- Vegetable oil for deep frying
- Stir together flours, salt, baking powder, and sugar in a large bowl. Work in oil, using clean fingers to combine. Add milk and water, working the liquids into the flour mixture until a sticky dough forms. Pour in a bit more water if the dough doesn’t stick together as a rough, shaggy ball.
- Vigorously knead the dough on a lightly floured surface for 1 minute. The dough should be soft but a bit sturdy and no longer sticky.
- Let dough rest, covered with a damp cloth, for 15 minutes. Divide it into 3 balls, cover them with a damp cloth, and let them rest for another 15–30 minutes.
- Roll each ball on a lightly floured surface into a circle or rectangle approximately -inch thick. If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough. Trim off ragged edges and discard them. (Rerolling the dough toughens it.) Cut each portion into 4 wedges or rectangles.
- Heat at least 3 inches of oil in a heavy, high-sided saucepan or skillet to 400°. Slip 1 or 2 pieces of dough into the oil. After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface. Once they bob to the top, carefully spoon oil over them for the few seconds it takes to fully puff. Turn them over with a long-handled slotted spoon and cook until golden. Drain on paper towels.
- Stuff the hot sopaipillas with ice cream and serve immediately.