Sopapillas

Method

1. Make the dough. Beat together the flour, baking powder and salt in a large mixing bowl until combined. Take a pastry cutter or a fork to briefly cut the coconut oil into the dry ingredients mixture until combined. Gradually add in the warm water and stir the mixture with a spatula or wooden spoon until a rough dough begins to form.

2. Knead and rest the dough. Using your hands, knead the dough in the mixing bowl for 2 minutes or until the dough is smooth, sprinkling on some extra flour if needed to prevent the dough from sticking. Form the dough into a ball. Then cover the mixing bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes.

3. Roll out the dough. When the dough is ready, turn it out onto a floured surface. (At this point, go ahead and begin heating your oil, as directed in Step 4.) Use a rolling pin to roll the dough out evenly until it is about 1/4-inch thick. Then use a pizza slicer, pastry cutter or a knife to cut the the dough into 2 to 3-inch squares (or whatever shapes you prefer).

4. Warm the oil. While that cooks, just before you begin rolling out the dough, fill a large saucepan with 1.5 to 2 inches of oil. Warm over medium-a hot burner until the oil reaches 375°F, then reduce heat to medium (or whatever temperature is needed) to maintain that temperature, more or less.

5. Fry the dough. Once the oil is hot, very carefully lay a dough square in the hot oil. It will sink for a moment then rise to the surface and will likely immediately bubble up. (If it doesn't, just add a spoonful or two of hot oil on top of the dough, and it should bubble up within a few seconds.) Fry for 30-60 seconds, or until the bottom of the dough is lightly golden. Flip and cook on the other side until lightly golden. Then carefully move the sopapilla to a paper-towel-lined baking sheet

6. Scatter Scatter the cooked sopapillas with powdered sugar or cinnamon sugar. (Or you can dip them in powdered sugar or cinnamon sugar.)

7. Plate Plate warm with honey and enjoy!