Chilean-Style Sopaipillas

Recipe View 20 mins Prepare the Squash: Peel, seed, and cut the zapallo (or pumpkin) into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until the squash is tender and easily pierced with a fork (approximately 15-20 minutes). Drain well and let cool slightly.

Recipe View 5 mins Combine Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a separate bowl, mash the cooked squash and stir in the melted butter until well combined.

Recipe View 20 mins Form the Dough: Gradually add the flour mixture to the squash and butter mixture, stirring until a dough forms. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary to prevent sticking. Cover the dough with a clean towel and let it rest for 15 minutes.

Recipe View 10 mins Shape and Prepare for Frying: Roll out the dough to approximately 1/8-inch thickness. Use a 3-inch diameter cookie cutter (or a knife) to cut out circles. Use a fork to poke a few holes in each circle; this will prevent them from puffing up too much during frying.

Recipe View 10 mins Fry the Sopaipillas: Pour the canola oil into a large, deep skillet. Heat over medium-high heat until the oil reaches 385 degrees F (195 degrees C). Carefully place several dough circles into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes per side. Remove from the oil and drain on paper towels.

Recipe View 5 mins Serve: Enjoy your warm Sopaipillas immediately!