Sopaipillas - Cuisinart CDF-100 Recipe Booklet

For Beer Battered Chicken
Use the same amount of chicken and also cut into strips about
1 inch wide.
Dip into rested Beer Batter (page 4), allowing excess batter to drip
off the chicken. Fry in batches at 375˚F for about 4 to 6 minutes until
golden and crispy. Drain on layered paper towels and season with
salt and pepper. Continue with the remaining batches.
Serve immediately.
Try the beer battered chicken with Honey Mustard Sauce (page 6).

Sopaipillas

Makes eighteen ½-ounce sopaipillas
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.
16
Fill the Cuisinart ™ Deep Fryer with vegetable oil to the maximum line.
Preheat to 375˚F. 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 1⁄
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.
" thick
8