Sopaipillas Pasadas (Chilean Fried Dough with Pumpkin Sauce)

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1/2 cup Pumpkin puree
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Shortening or Lard
• 3/4 cup Warm water
• 3 cups Vegetable oil, for frying
• 1 cup Pumpkin puree
• 1/2 cup Brown sugar
• 1/2 cup Water
• 1 each Cinnamon stick
• 1 teaspoon Orange zest
• 1/4 teaspoon Cloves, ground

Instructions

1. 1In a large bowl, combine gluten-free flour, baking powder, and salt.
2. 2Cut in shortening or lard until the mixture resembles coarse crumbs.
3. 3Gradually add warm water, mixing until a soft dough forms.
4. 4On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut into squares or circles.
5. 5Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
6. 6Fry the sopaipillas in batches until golden brown and puffed up, about 2-3 minutes per side. Drain on paper towels.
7. 7In a saucepan, combine pumpkin puree, brown sugar, water, cinnamon stick, orange zest, and ground cloves.
8. 8Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
9. 9Remove the cinnamon stick. Dip each sopaipilla into the warm pumpkin sauce, coating both sides.
10. 10Serve immediately.

Substitutions

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