SOPAIPILLAS OF CHIA WITH PEBRE

SOPAIPILLAS OF CHIA WITH PEBRE

INGREDIENTS

  •  ¾ cup all-purpose flour
  • 1 tablespoon dry yeast
  • ¾ cup SOW CHIA FLOUR
  • ½ tablespoon salt
  • 1½ tablespoons melted butter
  • ½ cup water
  • 1 cup pumpkin puree
  • Vegetable oil to fry

 

 PREPARATION

  1. Mix the dry ingredients in a large bowl: all-purpose flour, chia flour, and salt.
  2. In a small bowl, make a ferment with half a cup of the previous mixture, water and yeast. Let stand for 10 minutes until it grows in volume or clicks on bubbles. 
  3. Make a volcano in the middle of the flours and place the squash puree in, the ferment, and the butter. Form a dough and work it with your hands for 5 minutes.
  4. Let it rest inside the bowl covered with a kitchen towel for 20 minutes.
  5. On the table dusted with flour, stretch the dough with a rolling pin until it is half a centimeter thick, then cut circles using a short pastry or the edge of a cup. Click the circles with a fork and leave to rest for 20 minutes so they rise again.
  6. Heat the oil and fry the sopaipillas a few at a time by turning them continuously until they are golden brown on both sides. Drain excess oil by placing them on a plate with absorbent paper.
  7. Serve them with pebre while they are hot.

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