In Chile it is tradition to make sopaipillas when it rains. It has rained here in Utah more than ever this year, so we kept with tradition.
Topped with honey butter and eggs on the side.
My husband likes eggs sunnyside up, then he dips the scone into the egg yolk.
Another traditional Chilean way to serve sopaipillas is with mashed avocado and/or salsa.
These make a great kids treat, and the kids can get in and help rolling them out and cutting them.
1 cup warm water
1 tbsp instant yeast
2 tsp raw honey
3-4 cups fresh-ground whole wheat or spelt flour
½ tsp aluminum-free baking powder
1 tsp sea salt
Coconut oil or peanut oil for frying
Dissolve yeast and honey in water. Add 1 cup flour and remaining ingredients. Continue adding flour 1/4 cup at a time until you have a soft dough. Knead until smooth. Cover and let rest 30-60 minutes.
Heat oil in a large sauté pan on medium heat. Divide dough into 4 equal pieces roll out ¼ inch thick. If the dough is sticky just sprinkle with more flour. Cut with a pizza cutter into 3×3 pieces. Poke with a fork so they won’t puff up too much when cooking. Fry in oil until golden brown. Top with butter and honey, or if you like a little heat try them with salsa.
*I do not recommend using peanut oil on a regular basis. The only reason why I put it in this recipe is because it tolerates high heat well. This is a recipe that I only make occasionally.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
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