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Appetizers, Breads, Recipes, Snacks

Chilean Scones (Sopaipillas)

100_8283In 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.

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Topped with honey butter and eggs on the side.

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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.

Chilean Scones

(Sopaipillas)

 

 

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.

All Rights Reserved.

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