Sopaipillas Pasadas (Dairy-Free)

Ingredients

• 2 cups All-purpose flour
• 1 cup Cooked pumpkin puree
• 2 tablespoons Vegetable shortening
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Warm water
• 2 cups Vegetable oil
• 1 cup Chancaca (or piloncillo)
• 1 cup Water
• 1 strip Orange peel
• 1 each Cinnamon stick
• 3 each Cloves

Instructions

1. 1In a large bowl, combine the 2 cups All-purpose flour, 1 cup Cooked pumpkin puree, 2 tablespoons Vegetable shortening, 1 teaspoon Baking powder, and 1/2 teaspoon Salt. Gradually add the 1/2 cup Warm water, mixing with your hands or a sturdy spoon until a smooth, cohesive dough forms.
2. 2Transfer the dough to a clean surface and knead it for 5 minutes until it feels elastic. Form the dough into a ball, place it back in the large bowl, cover the bowl with a clean cloth, and let the dough rest at room temperature for 15 minutes to allow the gluten to relax.
3. 3Lightly oil a clean surface with a small amount of the 2 cups Vegetable oil. Roll out the rested dough using a rolling pin until it is uniformly 1/4 inch (0.6 cm) thick. Cut the dough into circles or squares, each approximately 3-4 inches (7-10 cm) in diameter or side length.
4. 4Pour the remaining 2 cups Vegetable oil into a large, heavy-bottomed pan or Dutch oven. Heat the oil over medium heat until it reaches 350-375°F (175-190°C); a small piece of dough dropped in should sizzle immediately and float to the surface within a few seconds. Carefully place a few sopaipillas into the hot oil, ensuring not to overcrowd the pan, and fry for 2-3 minutes per side, turning once, until they are puffed and golden brown. Use a slotted spoon to transfer the fried sopaipillas to a plate lined with paper towels to drain excess oil, and repeat with the remaining dough.
5. 5In a medium saucepan, combine the 1 cup Chancaca (or piloncillo), 1 cup Water, 1 strip Orange peel, 1 each Cinnamon stick, and 3 each Cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally to help dissolve the chancaca. Once boiling, reduce the heat to low and simmer gently for 20 minutes, stirring occasionally, until the chancaca is completely dissolved and the syrup has thickened slightly to a honey-like consistency. Carefully remove and discard the orange peel, cinnamon stick, and cloves from the syrup.
6. 6Place the fried sopaipillas into the warm chancaca syrup, ensuring they are fully submerged. Let them soak for 2-3 minutes to absorb the syrup. Serve the Sopaipillas Pasadas warm.

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