Sopapillas

 Sopapillas

1 package dry yeast

1 tablespoon sugar, divided

1½ cups warm water

1 tablespoon shortening melted

1 teaspoon baking powder

1 teaspoon salt

4 cups flour divided

Vegetable oil 

Honey

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl, stirring well; let stand 5 minutes or until bubbly. Add remaining sugar, shortening, baking powder, salt, and 2 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough. 

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or doubled in bulk. 

Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Knead 4 to 5 times. Roll dough to ¼ inch thickness; cut into 3 inch squares. Cut each square in half to form a triangle. 

Gently drop dough triangles into deep hot oil (375 degrees); fry only a few at a time, turning once. Cook until sopaipillas are golden brown. Drain on paper towels. Serve hot with honey. Yield: about 3 dozen.

NOTE

You can cut one side open and fill with pie filling and dust with powdered sugar. 

You can use this recipe to make the base of fry bread. Great base for Navajo tacos.