Sopaipillas Pasadas (Gluten-Free)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1/2 cup Pumpkin Puree
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 1/2 cup Warm Water
• 2 cups Vegetable Oil, for frying
• 1 cup Chancaca (Piloncillo)
• 1 cup Water
• 1 strip Orange Peel
• 1 each Cinnamon Stick

Instructions

1. 1In a large bowl, combine the 2 cups of Gluten-Free All-Purpose Flour, the 1/2 cup of Pumpkin Puree, the 2 teaspoons of Baking Powder, and the 1/2 teaspoon of Salt. Mix these dry ingredients together until they are well combined.
2. 2Add the 2 tablespoons of Vegetable Oil and the 1/2 cup of Warm Water to the dry ingredients. Mix everything with your hands or a spoon until a soft, cohesive dough forms. If the dough feels too sticky, you can add a tiny bit more gluten-free flour, a tablespoon at a time, until it's manageable.
3. 3Lightly dust a clean surface with a little gluten-free flour. Place the dough on the dusted surface and gently roll it out to about 1/4-inch thickness. Use a round or square cutter to cut the dough into shapes. Aim for pieces that are roughly 3 inches in diameter or square.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium 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 2-3 minutes per side, or until they are puffed up and a deep golden brown color. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain.
6. 6While the sopaipillas are frying, prepare the syrup. In a separate medium saucepan, combine the 1 cup of Chancaca (Piloncillo), the 1 cup of Water, the 1 strip of Orange Peel, and the 1 Cinnamon Stick. Heat this mixture over medium heat, stirring occasionally, until the chancaca is completely melted and the syrup is smooth. Let it simmer gently for about 5 minutes.
7. 7Once the chancaca syrup has simmered for 5 minutes, remove the orange peel and cinnamon stick. Carefully place the fried sopaipillas into the warm syrup, ensuring they are submerged. Let them soak for about 2-3 minutes, turning them once to coat both sides.
8. 8Using a slotted spoon, remove the sopaipillas from the syrup, allowing any excess to drip back into the pot. Serve the Sopaipillas Pasadas warm immediately.

Substitutions

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