30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sopaipillas With Honey
Sopaipillas With Honey
Sopaipillas With Honey
⏱1h
👥6
🔥300 cal
Hard
🍽️Mexican
An elegant take on sopaipillas, featuring a delicate lavender-infused honey and bright orange zest for a sophisticated flavor profile. Uses a higher quality flour and a more precise dough technique.
An elegant take on sopaipillas, featuring a delicate lavender-infused honey and bright orange zest for a sophisticated flavor profile. Uses a higher quality flour and a more precise dough technique.
Infuse the Honey: Gently heat Raw Honey in a small saucepan over low heat. Add Dried Lavender Buds and let steep for 15 minutes, stirring occasionally. Strain through a fine-mesh sieve to remove lavender buds. Stir in Orange Zest.
In a large bowl, whisk together Flour, Baking Powder, and Salt.
Cut in the chilled Duck Fat using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Ice Water, 1 tablespoon at a time, mixing until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead for 2-3 minutes, just until it comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
Heat about 2 inches of Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut into 3-inch squares or diamonds.
Carefully drop a few sopaipillas at a time into the hot oil. Fry for 1-2 minutes per side, until golden brown and puffed up.
Remove the sopaipillas with a slotted spoon and drain on paper towels.
Drizzle generously with the Lavender-Infused Honey and serve immediately.
Ingredients
6
2 cups250 g00 Flour
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLFine Sea Salt
3 tbsp45 mLRendered Duck Fat - chilled
3/4 cup180 mLIce Water
Grapeseed OilAs needed
1/2 cup120 mLRaw Honey
1 tbsp15 mLDried Lavender Buds - culinary grade
1 tsp5 mLOrange Zest
Equipment
Large Bowl
Pastry Blender
Rolling Pin
Large Pot or Deep Fryer
Slotted Spoon
Paper Towels
Small Saucepan
Fine-Mesh Sieve
Instructions
Infuse the Honey: Gently heat Raw Honey in a small saucepan over low heat. Add Dried Lavender Buds and let steep for 15 minutes, stirring occasionally. Strain through a fine-mesh sieve to remove lavender buds. Stir in Orange Zest.
In a large bowl, whisk together Flour, Baking Powder, and Salt.
Cut in the chilled Duck Fat using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Ice Water, 1 tablespoon at a time, mixing until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead for 2-3 minutes, just until it comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
Heat about 2 inches of Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut into 3-inch squares or diamonds.
Carefully drop a few sopaipillas at a time into the hot oil. Fry for 1-2 minutes per side, until golden brown and puffed up.
Remove the sopaipillas with a slotted spoon and drain on paper towels.
Drizzle generously with the Lavender-Infused Honey and serve immediately.
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