SOPAPILLAS Margaret Reid

1 package dry yeast (or a scant tablespoon)

¼ cup warm water

1 ½ cups milk (you can use powdered milk and water and then you don’t have to scald the milk)

3 Tbsp shortening

1 ½ tsp Salt

2 tbsp sugar

1 cup whole wheat flour

About 4 cups all-purpose flour

Oil for frying

Soften yeast in warm water. Add to the milk, shortening, salt and sugar. Beat in the whole wheat flour, then gradually add the rest of the flour until you have a smooth ball. Let rise in a covered greased bowl until doubled in size.

Heat oil in deep frying pan about 10 minutes.

Roll out the dough on a floured board about ¼ inch thick. Using a knife or pizza cutter cut into triangles.

Drop a small piece into to the oil. If it rises to the surface and puffs up the oil is hot enough. If not, let the oil heat a little longer and test again.

Drop two or three triangles into oil. Bounce them up and down so the hot oil covers all sides. It should puff up, leaving a hollow middle. Brown on both sides. Drain on paper towels and place in a pan in a warm oven. SOPAPILLAS ARE AT THEIR BEST WHEN SERVED PIPING HOT. Bite off on corner and put in some honey, then ENJOY!

You can also stuff them with taco fixings or serve as a dessert with ice cream.