1 cup unbleached all-purpose flour ½ teaspoon baking powder ½ tablespoon granulated sugar ¼ teaspoon salt 1 tablespoon unsalted butter, cut into 4 pieces 2 tablespoons tepid water 3 tablespoons whole milk ¼ teaspoon pure vanilla extract
In the work bowl of a food processor, place the flour, baking powder, sugar and salt. Process to combine for about 10 seconds. Add butter to the bowl and pulse until the mixture resembles cornmeal. With the machine running, pour the water, milk, and vanilla into the feed tube and process until a dough ball forms. Remove the dough from the work bowl (it may be sticky), and transfer to a clean mixing bowl dusted with flour. Cover with plastic and allow to rest for an hour. Fill the CuisinartЄ Deep Fryer with vegetable oil to the maximum line. Preheat to 375F. While the oil is heating, remove dough from mixing bowl and transfer to a clean surface dusted with flour. Cut the dough round in half. Roll out dough in a rectangular shape to about ⅛” thick or less. Cut dough into 2-to- 3-inch rectangles or triangles with a knife or pizza cutter. Allow to rest for 5 to 10 minutes. When oil is ready, lower basket into the oil. Add dough strips in batches, about 4 to 5 at a time; do not crowd. Sopaipillas are ready when they reach a golden brown and puff, about 4 minutes total. Lift basket and let the oil drain out. With a pair of tongs, remove sopaipillas and rest on layered paper towels to drain. To serve: either roll the sopaipillas in cinnamon sugar or serve dusted with powdered sugar and drizzled with honey. Note: Sopaipilla dough will last in the refrigerator for a week.