June 27, 2013
Ever since our recent road trip to the Grand Canyon, I have been craving sopaipillas. Of course, I’m sure most of us have had a sopaipilla at some point in our lives. It’s really just a Southwestern/Mexican/Texan/Latin American/South American/Central American (yeah they serve them just about everywhere!) version of a donut. I forgot about these little puffs of heaven until I had one (or a few) just a couple weeks ago in Santa Fe (yes, we made a little detour on our drive back from Arizona). Santa Fe is awesome, especially culinarily. I suggest making a trip there sometime soon if you have never been. Anywho, for this recipe, I thought I’d put a little patriotic spin on it since the 4th of July is right around the corner. To top it off, I made a super delicious cannoli cream. Cannoli cream and sopaipilla? I’m not 100% sure if that’s allowed. For the sake of deliciousness, we are making it ok just for today because the combination of flavors is just to die for. Pair it with a super special brew (ahem … Dogfish Head’s Sixty-One IPA), and you have yourself the perfect 4th of July picnic dessert.
Sopaipillas are great with just a little drizzle of honey or butter, but they are even better when you add some other yummy flavors into the mix! My favorite is the use of fresh fruit. You really can dress these up any way you choose. Leave out the cannoli cream? Double the cannoli cream!? Top with fresh peaches and apples or just sprinkle with some cinnamon and sugar (especially right after you remove from the hot oil). There is no limit to what you can do.
Just a heads up:
The temperature of the oil is super important when making donuts (ANY DONUT!) especially sopaipillas. If it’s not hot enough they won’t brown and it will take them super long to puff up. If the oil is too hot then they will burn on the outside before they cook on the inside. Make sure the oil is precisely around 350 degrees F (give or take a degree or two). We used a household deep fryer (because Zach is obsessed with using it), that way we knew the exact temperature, but this can definitely be done in a stock pot with a thermometer. Just make sure it’s a trustworthy thermometer and make sure you have enough oil on hand just in case!
As for beer I had to go with Dogfish Head’s Sixty-One IPA. I thought that a “wine-type” brew would be perfect with the cannoli cream and fruit, and I love it when I’m right. Zach picked up a 4-pack of Sixty-One just the other day. It has the perfect hint of Syrah and the perfect hint of IPA hoppiness. It brings some of the best flavors together in one bottle. Pick up a bottle. I wouldn’t go any other way on this one.
I can’t believe it’s already Thursday! I hope everyone is ready for the weekend! Have a great evening!
Sopaipillas with Cannoli Cream & Fresh Fruit
Sopaipillas with cannoli cream & fresh fruit is the perfect dessert for your 4th of July picnic! Easy and quick!
2/3 cup ricotta cheese (whole milk)
3/4 cup heavy whipping cream (divided)
1/4 cup confectioner’s sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (plus extra for dusting)
1 teaspoon baking powder
1/2 teaspoon kosher salt
6 ounces water
oil, for frying
1 pint strawberries, hulled and sliced
1/4 cup blueberries
2 tablespoons raw honey
- In a small bowl, mix together the ricotta cheese and 1/4 cup of heavy whipping cream. Set aside. In the bowl of your stand mixer (with whisk attachment fixed), combine the remaining 1/2 cup heavy whipping cream, confectioner’s sugar, cinnamon and vanilla extract. Whisk on medium for about 6-8 minutes or until semi-stiff peaks begin to form. Turn the mixer off and gently fold the ricotta cheese mixture into the now whipped cream. Once all is incorporated, cover and refrigerate until you are ready to use.
- Meanwhile, preheat your oil over medium heat in a stock pot (with a thermometer) to 350 degrees F or heat oil in an electric deep fryer. If you are using a stock pot, make sure you have enough oil to fill 3 inches up the side of the pot. If you are using the deep fryer, make sure you have enough oil to fill to the “max-fill” line. While your oil is heating up, whisk together the flour, baking powder and salt in a small bowl until combined. Transfer to the bowl of your stand mixer (with dough hook attached) and add the water. Mix until a soft dough forms then knead for 5 minutes. Dump onto a generously floured surface and cover with a damp towel to rest for 15 minutes.
- Once the dough has rested. Lightly dust a rolling pin with flour and roll the dough out to 1/8 of an inch thick. Cut 2 inch triangles out of the dough. Starting with one triangle, gently place into your heated oil. The oil should immediately start to bubble and within about 10 seconds the dough should float to the top. If the oil doesn’t bubble (or sizzle) then the oil isn’t hot enough. Fry for about 3-4 minutes on each side or until the sopaipilla is golden brown on each side. Remove from the oil and transfer to a paper towel lined plate to cool slightly. Repeat this step for the rest of the dough triangles. If you feel comfortable, you can fry 2-4 at a time. Make sure to not overcrowd the pan though.
- Once you have fried all of your sopaipillas and they have cooled slightly, cut in half lengthwise. Lay a layer of strawberries and blueberries on one half and then spread with the cannoli cream. Top with the other half. Repeat for the rest of the sopaipillas and then drizzle with honey. Serve immediately and enjoy!
- Hardware: * Cutting Board * Sharp Knife * Bowls * Rubber Spatulas * Measuring Cups * Measuring Spoons * Stand Mixer (with dough hook and whisk) or Hand Mixer * Oil (for frying) * Deep Fryer or Large Stock Pot with Candy Thermometer *
- Inactive Time: 1 hour and 15 minutes