Chilean-Style Sopaipillas

Steps

1. 1
   Step 1:

   Peel, seed, and cut the zapallo into chunks.

2. 2
   Step 2:

   Place the zapallo in a saucepan, cover with water, and bring to a boil over medium-high heat.

3. 3
   Step 3:

   Cook until the zapallo is soft and easily pierced with a fork, 15 to 20 minutes.

   15–20 min
4. 4
   Step 4:

   Drain and allow the zapallo to cool slightly.

5. 5
   Step 5:

   Mix the flour, baking soda, and salt together in a mixing bowl, then set aside.

6. 6
   Step 6:

   Stir together the squash and melted butter.

7. 7
   Step 7:

   Stir the flour mixture into the butter mixture until blended.

8. 8
   Step 8:

   Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.

9. 9
   Step 9:

   Cover the dough with a towel and allow it to rest for 15 minutes.

   15 min
10. 10
    Step 10:

    Roll out the dough to 1/8-inch thick and cut into 3-inch-diameter circles.

11. 11
    Step 11:

    Poke each circle a few times with a fork to make holes and prevent rising.

12. 12
    Step 12:

    Pour the oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).

13. 13
    Step 13:

    Place several dough circles into the hot oil and cook until lightly browned, 3 to 4 minutes.

    3–4 min
14. 14
    Step 14:

    Drain on paper towels.

15. 15
    Step 15:

    Cook the remaining dough circles in batches.