Sopaipillas
Beloved Chilean fried pumpkin bread, crispy on the outside and soft inside. Served with pebre on savory days or drizzled with chancaca syrup for a sweet treat.
Prep Time
45 min
Cook Time
30 min
Total Time
75 min
Servings
20
Ita's Tips
“On rainy days in Santiago, there is nothing better than sopaipillas pasadas - that means soaked in chancaca syrup! But if you want them savory, you eat them with pebre right when they come out of the oil, still hot enough to burn your fingers. The pumpkin is what makes them orange and gives that special flavor. Do not skip it and use only flour - that is NOT a real sopaipilla!”
Ingredients
- 500g cooked pumpkin, mashed
- 500g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lard or butter, softened
- Oil for frying
Instructions
- 1
Mix mashed pumpkin with flour, baking powder, salt, and lard until a smooth dough forms.
- 2
Knead for 5 minutes until elastic. Let rest 30 minutes covered.
- 3
Roll out dough to 3mm thickness.
- 4
Cut into rounds using a glass or cookie cutter (about 8cm).
- 5
Poke each round with a fork to prevent puffing.
- 6
Heat oil to 180°C (350°F). Fry sopaipillas until golden on both sides, about 2 minutes per side.
- 7
Drain on paper towels.
- 8
Serve warm with pebre for savory, or with chancaca syrup for sweet.