Vegan Chilean Sopaipillas Pasadas

Ingredients

• 1/2 cup Pumpkin puree
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Shortening
• 3/4 cup Warm water
• For frying as needed Vegetable oil
• 1 cup Chancaca (piloncillo)
• 1 cup Water
• 1 strip Orange peel
• 1 each Cinnamon stick
• 2 whole Cloves

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Add the 2 tablespoons of shortening and use your fingertips or a pastry blender to mix it into the flour mixture until it looks like coarse crumbs.
2. 2Add the 1/2 cup of pumpkin puree and the 3/4 cup of warm water to the bowl. Mix everything together until a smooth dough forms.
3. 3Turn the dough out onto a clean surface that has been lightly dusted with flour. Knead the dough gently for 2 to 3 minutes. Cover the dough and let it rest for 15 minutes.
4. 4While the dough rests, make the syrup. In a medium saucepan, combine the 1 cup of chancaca, 1 cup of water, 1 strip of orange peel, 1 cinnamon stick, and 2 whole cloves. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes. The chancaca should be completely dissolved and the syrup should have thickened slightly. Carefully strain the syrup into a clean bowl, discarding the orange peel, cinnamon stick, and cloves.
5. 5On the lightly floured surface, roll out the rested dough until it is about 1/4 inch thick. Use a round cookie cutter or a knife to cut the dough into circles or squares.
6. 6Pour enough vegetable oil into a large skillet to come about 1/2 inch up the sides. Heat the oil over medium heat until it reaches 350°F (175°C). Carefully place several dough shapes into the hot oil, making sure not to overcrowd the skillet. Fry for 2 to 3 minutes per side, until they are golden brown and puffed up. Use a slotted spoon to remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain.
7. 7Gently place the warm, fried sopaipillas into the warm chancaca syrup. Let them soak for a few minutes, turning them once to coat both sides. Serve the sopaipillas warm.

Substitutions

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