Dairy-Free Chilean Sopaipillas with Chancaca Sauce (Vegan)

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 1 cup of cooked pumpkin puree, 2 tablespoons of vegetable shortening, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Gradually add the 1/2 cup of warm water while mixing until a soft dough forms. Knead the dough for 3-5 minutes until it is smooth.
2. 2Lightly dust a clean, dry surface with a little all-purpose flour. Place the dough on the dusted surface and roll it out to about 0.635 cm thickness. Use a round cutter or knife to cut the dough into 7.62 cm circles or squares.
3. 3Pour the 3 cups of vegetable oil into a large, heavy-bottomed skillet (at least 25.4 cm wide). Heat the oil over medium heat until it reaches 175°C. The oil is ready when a small piece of dough sizzles immediately and floats.
4. 4Carefully place 3-4 sopaipillas into the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, until they are golden brown and puffed up. Use tongs to remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain.
5. 5While the sopaipillas are frying, prepare the chancaca sauce. In a medium saucepan, combine the 1 cup of chancaca (panela sugar), 1 cup of water, 1 strip of orange peel, 1 small cinnamon stick, and 1 piece of star anise.
6. 6Bring the chancaca sauce mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally. The sauce is ready when it has thickened slightly, coating the back of a spoon.
7. 7Remove the orange peel, cinnamon stick, and star anise from the thickened chancaca sauce. Serve the hot sopaipillas immediately with the warm chancaca sauce for dipping.

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