Sopaipillas Pasadas (Dairy-Free)

Ingredients

• 2 cups All-purpose flour
• 1 cup Cooked pumpkin puree
• 2 tablespoons Plant-based butter
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Warm water
• for frying as needed Vegetable oil
• 1 cup Panela (or brown sugar)
• 1/2 cup Water
• 1 strip Orange peel
• 1 Cinnamon stick
• 1 Star anise

Instructions

1. 1Combine the 2 cups of All-purpose flour, 1 cup of Cooked pumpkin puree, 2 tablespoons of Plant-based butter, 1 teaspoon of Baking powder, and 1/2 teaspoon of Salt in a large mixing bowl.
2. 2Gradually add the 1/2 cup of Warm water to the mixture, stirring continuously until a soft, cohesive dough forms. Transfer the dough to a clean, dry countertop and knead it for 5 minutes until it feels smooth and elastic.
3. 3Use a rolling pin to roll out the dough on the clean, dry countertop to a uniform thickness of 1/4-inch (0.6 cm). Then, use a knife or cookie cutter to cut the dough into desired shapes, such as 3-inch (7.5 cm) circles or 2-inch (5 cm) squares.
4. 4Pour enough Vegetable oil into a large, heavy-bottomed skillet (such as a 12-inch cast iron skillet) to reach a depth of 2 inches (5 cm). Heat the oil over medium heat until it reaches 350°F (175°C).
5. 5Carefully place a few of the cut sopaipillas into the hot oil, ensuring not to overcrowd the pan. Fry them for 2-3 minutes per side, flipping once, until they are puffed and golden brown; then, use a slotted spoon to remove them and transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough.
6. 6In a separate medium saucepan, combine the 1 cup of Panela (or brown sugar), 1/2 cup of Water, 1 strip of Orange peel, 1 Cinnamon stick, and 1 Star anise. Bring the mixture to a rolling boil over medium-high heat (around 200°F / 93°C), stirring occasionally to dissolve the panela.
7. 7Once boiling, reduce the heat to low and simmer gently for 15-20 minutes, or until the syrup has thickened slightly and coats the back of a spoon. Carefully place the drained, fried sopaipillas into the warm chancaca syrup, ensuring they are fully submerged, and let them soak for at least 5 minutes before serving.

Substitutions

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