Sopaipillas Pasadas with Chancaca Syrup

Ingredients

• 2 cups All-purpose flour
• 1 cup Mashed pumpkin
• 2 tablespoons Vegetable shortening
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Warm water
• 2 cups Vegetable oil
• 1 cup Chancaca (panela)
• 1 cup Water
• 1 strip Orange peel
• 1 stick Cinnamon stick
• 2 whole Cloves

Instructions

1. 1In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of mashed pumpkin, 2 tablespoons of vegetable shortening, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the 1/2 cup of warm water, mixing with your hands until a soft, cohesive dough forms.
2. 2Transfer the dough to a clean, un-floured countertop. Knead the dough for 5 minutes until it is smooth and elastic. Using a rolling pin, roll the dough out to an even 1/4-inch (0.6 cm) thickness, then cut it into circles or squares, each about 3-4 inches (7-10 cm) in size.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C); you can test the oil by dropping a small piece of dough into it, which should sizzle immediately and float to the surface.
4. 4Carefully place a few dough pieces into the hot oil, ensuring not to overcrowd the skillet. Fry for 2-3 minutes per side, turning once, until each sopaipilla is puffed up and golden brown on both sides. Use tongs or a slotted spoon to transfer the fried sopaipillas to a plate lined with paper towels to drain any excess oil, then repeat with the remaining dough pieces.
5. 5In a separate medium saucepan, combine the 1 cup of chancaca (panela), 1 cup of water, 1 strip of orange peel, 1 stick of cinnamon stick, and 2 whole cloves. Bring the mixture to a boil over medium-high heat, then reduce the heat to low (simmering at about 185-205°F / 85-96°C) and simmer for 15-20 minutes, stirring occasionally, until the chancaca is completely dissolved and the syrup has thickened slightly to a light coating consistency.
6. 6Carefully remove and discard the 1 strip of orange peel, 1 stick of cinnamon stick, and 2 whole cloves from the syrup using a slotted spoon. Gently place the fried sopaipillas into the warm chancaca syrup, ensuring they are fully submerged, and let them soak for 2-3 minutes to absorb the syrup.
7. 7Serve the Sopaipillas Pasadas warm, directly from the syrup.

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