Dairy-Free Sopaipillas Pasadas with Chancaca Syrup

Ingredients

• 1 cup Pumpkin Puree
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Shortening
• 1/2 cup Warm Water
• 3 cups Vegetable Oil
• 1 cup Chancaca Syrup

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, the 2 teaspoons of Baking Powder, and the 1/2 teaspoon of Salt. Add the 1 cup of Pumpkin Puree and the 2 tablespoons of Vegetable Shortening to the bowl. Use your fingertips or a pastry blender to cut the shortening into the dry ingredients until the mixture looks like coarse crumbs.
2. 2Gradually add the 1/2 cup of Warm Water to the bowl, mixing with your hands until a soft dough forms. Turn the dough out onto a clean surface that has been lightly dusted with a little of the 2 cups of All-Purpose Flour. Knead the dough for 5 minutes until it is smooth.
3. 3Roll the dough out to about 1/4-inch thickness. Use a round cookie cutter or a knife to cut the dough into circles or squares.
4. 4Pour the 3 cups of Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
5. 5Carefully place a few of the cut dough shapes into the hot oil, making sure not to overcrowd the pot. Fry the sopaipillas for about 2 to 3 minutes per side, until they are golden brown and puffed up. Use a slotted spoon to remove them from the oil.
6. 6Place the fried sopaipillas on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining dough shapes.
7. 7Arrange the drained sopaipillas on a serving platter. Drizzle generously with the 1 cup of Chancaca Syrup. Serve immediately while they are warm.

Substitutions

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