Street Food
Chilean Fried Pumpkin Bread
Ingredients
- - 300 g (10 oz) pumpkin, peeled, boiled and mashed (about 1 1/2 cups)
- - 2 cups (250 g) all-purpose flour, plus extra for dusting
- - 50 g (3 1/2 tbsp) butter or lard, softened
- - 1 tsp baking powder
- - 1/2 tsp salt
- - Oil, for deep-frying
Method
- Combine the mashed pumpkin, flour, butter, baking powder and salt in a large bowl.
- Mix and knead gently until a smooth, slightly soft dough forms, adding a little extra flour if too sticky.
- Roll the dough out on a floured surface to about 5 mm (1/4 in) thickness.
- Cut into rounds using a cutter or glass, about 8 cm (3 in) across, and prick each a few times with a fork to stop them puffing up too much.
- Heat the oil in a deep pot to 175°C (350°F).
- Fry the sopaipillas in batches for 2-3 minutes per side until golden brown.
- Drain on paper towels and serve warm, either plain, with pebre, or drizzled with chancaca syrup.
Introduction: Sopaipillas are golden discs of fried dough made with pumpkin, sold hot from street carts especially on rainy winter days, and eaten either savory with pebre or sweet drizzled with chancaca (sugarcane) syrup.
Cultural Background: Sopaipillas are golden discs of fried dough made with pumpkin, sold hot from street carts especially on rainy winter days, and eaten either savory with pebre or sweet drizzled with chancaca (sugarcane) syrup.
Tips: Pricking the dough rounds with a fork keeps them flat rather than ballooning up in the hot oil.
Variations: For sweet sopaipillas pasadas, soak the fried discs briefly in warm chancaca (spiced sugarcane) syrup before serving. Vegetarian as written; a vegan version can use oil instead of butter or lard.
Holidays & Special Occasions
Storage: Best eaten fresh and warm; store cooled sopaipillas in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in a 180°C (350°F) oven for 5 minutes to re-crisp, rather than microwaving, which makes them soggy. Nutrition (approx., per serving) Approx. 180 kcal, 3g protein, 24g carbohydrate, 8g fat, 2g fiber per piece.
FAQs
Q: Why is pumpkin added to the dough?
A: It adds moisture, subtle sweetness and a golden color characteristic of Chilean sopaipillas.
Q: What is chancaca syrup?
A: A syrup made from unrefined cane sugar, orange peel and spices, traditionally paired with sweet sopaipillas.