Vida Recetas Editorial
The sopaipilla is a traditional fried dough in Chilean cuisine, and this recipe for sopaipillas pasadas takes it to the next level by bathing them in a sweet chancaca syrup with cloves and cinnamon. This dish is ideal for cold winter days, when you crave a comforting dessert or snack that awakens the senses.
Originating in colonial times, sopaipillas have evolved in every Latin American country, but the Chilean version with squash and syrup is especially popular. The dough, made with cooked squash and self-rising flour, achieves a soft and fluffy texture that contrasts perfectly with the thick, aromatic syrup. Chancaca, an unrefined brown sugar, provides a deep caramel flavor with spicy notes.
This medium-difficulty recipe is perfect for those who want to surprise their family with an authentic homemade dessert. The result is golden dough pieces soaked in warm syrup, creating a sweet and warm experience. They can be served as dessert or snack, and are often accompanied by a glass of milk or tea. There are also simpler variations, such as sopaipillas without syrup, but the 'pasadas' are the most traditional in central and southern Chile.
Prep
15 min
Cook
15 min
Servings
6
Calories
239 kcal
First we must clean and cut the pumpkin into medium pieces. Cook in a pot of hot water for about eight minutes.
In parallel, in a separate pot, add the chancaca bread, water, cinnamon sticks to taste, cloves and a piece of clean orange peel. Once the chancaca has dissolved, add the dissolved cornstarch and stir gently. Put out fire so it won't burn.
Once the pumpkin is cooked, grind. In a bowl, make a volcano with the flour and add the pre-melted butter (not too hot, so as not to cook the dough), the teaspoon of baking powder and a pinch of salt around it. Mix the ingredients well until you get a smooth and smooth homogeneous mixture. Let it rest for about 15 minutes.
Once the time has passed, with the help of a wiper, roll out the dough on a counter and cut the dough with a round mold.
Once all the dough has been cut, heat the oil in a large pan. When the oil is ready, fry the sopaipillas.
On a separate plate with absorbent paper, let the finished sopaipillas drain.
When they are all fried, they are served hot and bathed in the chancaca syrup.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 15 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
