|Sifted all purpose flour||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree F)|
|Scalded milk||1 1⁄4 Cup (20 tbs) (Adjust Quantity As Needed)|
|Lard/Cooking oil||1 Tablespoon|
|Lard/Cooking oil||1 Quart|
1 Combine dry ingredients and cut in 1 tablespoon lard.
2 Dissolve yeast in the water. Add yeast to scalded milk, cooled to room temperature. If not using yeast, use 1 1/2 cups milk; omit the 1/4 cup warm water.
3 Make a well in the center of dry ingredients. Add about 1 1/4 cups liquid to dry ingredients and work into dough. Add more liquid until dough is firm and springy and holds its shape, similar to a yeast dough.
4 Knead dough 15 to 20 times, then invert the bowl over the dough and set aside for approximately 10 minutes. Heat 1 quart lard or oil to 420°F. in a deep-fryer.
5 Roll one fourth of the dough to 1/4-inch thickness or slightly thinner, then cut into squares or triangles; do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopaipillas, a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped into the fat. To assure puffing, slightly stretch each piece of dough before lowering it into the fat, then place the rolled or top side of dough into the fat first, so it will be the bottom side. Hold each piece of dough down in the fat until it puffs.
6 Drain sopaipillas on absorbent toweling.