Sopaipillas

Sopaipillas appear in many forms throughout Central and South America and under almost as many names, including hojaldras or hojuelas. Some quick-bread versions, albeit with less airy results, are made with baking powder or baking soda in place of yeast, and some use richer batters with cooked zapallo (pumpkin) folded in. This basic recipe is perfect with black coffee any time of day.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Sopaipillas
Review 1 for Sopaipillas
5 out of 5
5 out of 5
jaspersmama
Phoenix, AZ
August 1, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Wow, these are tasty!
August 1, 2011
These are the best I've ever had! Mine came out light and fluffy, they are even good without the honey and sugar! I will definitely make these again!
Pros: Easy, Will Make Again, tasty!
Review 2 for Sopaipillas
5 out of 5
5 out of 5
tanz
East Hampton, Ct
May 6, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Absolutely wonderful!!
May 6, 2011
I made these yesterday for Cinco de Mayo, as these are my husband's favorite. I had never made them before and this recipe was easy to make, and the results are very authentic. They are scrumptous!
Pros: Easy, Impressive, Will Make Again
Cons: none