Sopaipillas, Chilean fried dough
Flat, golden fried pumpkin dough — crisp outside, tender within. Chile's most beloved street snack eaten at breakfast with pebre or mustard.
Method
Make the dough.
Combine flour, salt, and baking powder. Add the cooled mashed pumpkin and melted butter. Mix until a soft dough forms — add 1–2 tbsp of water if too dry. Do not overwork. Rest 10 minutes.
Roll and cut.
Roll the dough on a lightly floured surface to about 5mm thickness. Cut into 8cm rounds using a glass or cutter. Poke 3–4 holes in each with a fork (this prevents them puffing too much).
Fry golden.
Heat oil in a deep pan to 170°C. Fry the sopaipillas in batches, 2–3 minutes per side, until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
Serve.
Serve warm with pebre (Chilean salsa verde), mustard, or a drizzle of chancaca (dark sugar syrup).
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