Mendocinian Sopaipillas are a traditional product from the province of Mendoza, Argentina. This simple delicacy, also known in other regions of the country as tortas fritas (fried dough cakes), has a long history and is an essential part of the Mendocinian culinary culture. Sopaipillas are basically a disc of fried, leavened dough covered with sugar, generally prepared with a simple dough of flour, some fat, water, salt, and yeast. They are fried until golden and crunchy on the outside, yet soft and tender on the inside.
The origin of sopaipillas in Argentina can be traced back to indigenous and Spanish influences.
The word "sopaipilla" comes from the Mozarabic "xopaipa," which means bread dipped in oil. This linguistic and culinary heritage has been passed down through generations, adapting and evolving in different regions of the country.
In Mendoza, sopaipillas have become deeply integrated into the local culture. Traditionally, they are prepared on cold or rainy days, accompanied by mate (a traditional South American infusion) or tea, becoming a comforting bite that brings families and friends together around the table.
Sopaipillas can vary according to family or regional recipes. Some variants, such as the Chilean one, include pumpkin in the dough, which gives them a sweet flavor and a softer texture. They can also be made with or without yeast, depending on personal preference and the desired consistency.
They are a testament to the richness and diversity of regional gastronomy, combining indigenous, Spanish, and Creole influences in a harmonious blend of flavors and techniques that delight adults and children alike.
There are many recipes, but here is my version of Mendocinian sopaipillas, perfect to enjoy with a cup of mate tea and friends.
Ingredients
- All-purpose flour 500 grs
- Dry yeast 5 grs
- Sugar 1 tablespoon
- Melted shortening/fat 30 grs
- Warm water 200/250 cc
- Neutral oil for deep frying
Step by step
- Mix the warm water + yeast + sugar, let it rest for 5 minutes.
- Make a well in the flour, add the rested yeast, salt, and cold liquid shortening/fat.
- Knead for 8-10 minutes until you have a smooth ball of dough, and let it rest for one hour.
- Form small balls the size of a ping-pong ball, roll them out very thin, make a 2 cm cut in the center, and stretch by hand to round them out.
- Fry in oil, using deep frying, but do not set the heat too high so that they do not burn on the outside.
- They should inflate almost immediately; brown one side, flip, drain on paper, and sprinkle with regular sugar immediately before eating.
Here is a video with the step-by-step process (spanish)
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