Chilean Sopaipilla Dough (Sopaipillas con Zapallo)

Name: Chilean Sopaipilla Dough (Sopaipillas con Zapallo)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Chilean
Ingredients: 1.3 lb (600 g) kabocha or butternut squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes; 3 cups (720 ml) water, for simmering the squash; 4 cups (500 g) all-purpose flour, plus extra for dusting; 1½ tsp (6 g) baking powder; 1½ tsp (9 g) fine salt; ¼ cup (55 g) lard, melted and slightly cooled; 6 cups (1400 ml) neutral oil (sunflower, canola or vegetable), about 2 inches (5 cm) deep in the pot

From the MyKitchenBank Kitchen

Classic Chilean fried pumpkin-squash flatbreads: a soft, supple dough enriched with lard and cooked squash that puffs into golden, blistered rounds with a tender, slightly chewy bite. Serve with pebre, or dunk in chancaca syrup.

Prep: 30 min
Cook: 35 min
Wait: 40 min
Total: 1 hr 45 min
Makes: About 16 sopaipillas (4-inch / 10 cm rounds)

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Steps

Before you start

Read the timing: the squash must be cooked and cooled to warm, and the dough needs a 30-minute rest before rolling.
Set up a landing station for frying: a wire rack set over a baking sheet lined with paper towels.
Have a deep-fry or instant-read thermometer ready; oil temperature is the key to puffed, non-greasy sopaipillas.
Use a dry, mild-flavored squash such as kabocha or butternut for the best texture; watery squash makes sticky dough.

1
Simmer the squash
- Put the squash cubes and 3 cups (720 ml) water in a 3-quart saucepan.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer, partly covered, for 15 minutes.
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Ready when: A fork slides into a cube with no resistance and the edges begin to fall apart.
Tip: Don't drown the squash in extra water; too much water makes a wetter puree and sticky dough.
2
Mash and cool
- Reserve ½ cup (120 ml) of the cooking water, then drain the squash very well in a colander for 2 minutes.
- Return to the pot and mash until completely smooth, or blend in a food processor.
- You need about 1¼ cups (300 g) puree.
- Let it cool for 10 minutes until warm, not hot.
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Ready when: Puree is smooth with no lumps and warm to the touch (about 100°F / 38°C).
Tip: If the puree looks watery, stir it over low heat for 2 minutes to steam off moisture.
3
Mix dry ingredients
- In a large bowl whisk together the flour, baking powder and salt.
- Make a well in the center.
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Ready when: Baking powder and salt are evenly distributed with no clumps.
4
Form the dough
- Add the warm puree and melted lard to the well.
- Stir with a wooden spoon or your hand until a shaggy dough forms.
- If it is crumbly and dry, add the reserved cooking water 1 tablespoon at a time, up to 4 tablespoons (60 ml).
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Ready when: All the flour is hydrated and the dough holds together in a rough ball.
Tip: Add water sparingly; the dough should be soft but not sticky.
5
Knead briefly
- Turn the dough onto a lightly floured surface and knead for 3 minutes, just until smooth and elastic.
- Shape into a ball, cover with the upturned bowl or a damp towel.
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Ready when: Dough is smooth, springs back slowly when poked, and doesn't stick to your hands.
Tip: Don't over-knead; tough dough won't puff as tenderly.
6
Rest the dough
- Let the covered dough rest at room temperature for 30 minutes so the gluten relaxes and rolling is easy.
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Ready when: Dough feels softer and a gentle press leaves a slow-to-fill dent.
Tip: Use this time to set up the frying station.
7
Roll and cut
- Divide the dough in half.
- On a lightly floured surface, roll one half to ⅛ inch (3 mm) thick.
- Cut 4-inch (10 cm) rounds, then prick each round 3 or 4 times with a fork.
- Gather scraps, rest 5 minutes, re-roll once, and cut.
- Repeat with the second half to make about 16 rounds.
- Lay them on a floured tray without overlapping.
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Ready when: Rounds are an even ⅛ inch thick; you can faintly see your work surface's color through the edge.
Tip: Pricking keeps them from ballooning into hollow pockets, giving flat, evenly puffed rounds.
8
Heat the oilOven 360°F / 180°C
- Pour the oil into a 5-quart Dutch oven (about 2 inches / 5 cm deep).
- Heat over medium-high heat to 360°F (182°C).
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Ready when: Thermometer reads 360°F (182°C); a scrap of dough sizzles and floats immediately.
Tip: Oil that's too cool makes greasy sopaipillas; too hot browns them before the centers cook.
9
Fry in batchesOven 360°F / 180°C
- Fry 2 to 3 rounds at a time.
- Slide each in gently; they should puff within 10 seconds.
- Cook about 1 minute until golden underneath, flip, and cook 30 to 45 seconds more.
- Keep oil between 350 and 360°F (177–182°C), adjusting the heat between batches.
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Ready when: Both sides are deep golden with brown blistered spots, and the round is puffed and light.
Tip: Gently splash hot oil over the top with the spider while frying to encourage puffing. Don't crowd the pot.
10
Drain and serve
- Lift each sopaipilla with the spider, let excess oil drip off, and transfer to the rack set over paper towels.
- Let cool 5 minutes, then serve warm.
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Ready when: Surfaces are dry, not shiny with oil, and crisp outside with a soft interior.

Good to know

Tips

Thin dough (⅛ inch) puffs best; thick rounds stay dense.
Fry a test scrap first to check the oil temperature and seasoning of the dough.
Keep rounds covered with a towel while waiting to fry so they don't dry out and form a crust.
For the classic street-food treat, simmer chancaca (or dark brown sugar) with a cinnamon stick and orange peel into a syrup, and pour over warm sopaipillas.

Make ahead

"The dough can be made, wrapped tightly and refrigerated up to 24 hours; bring to room temperature for 30 minutes before rolling. Cut rounds can be stacked between parchment and refrigerated up to 4 hours before frying."

Storage & reheating

"Best eaten the day they're fried. Room temperature: up to 4 hours loosely covered. Fridge: up to 2 days in an airtight container. Freezer: up to 2 months, layered with parchment. Reheat on a rack in a 375°F (190°C) oven for 5 to 8 minutes until crisp and hot."

Substitutions

lard → vegetable shortening or unsalted butter, melted. Shortening gives nearly identical texture; butter adds flavor but a slightly less crisp result.
kabocha or butternut squash → canned unsweetened pumpkin puree (1¼ cups / 300 g). Skips steps 1 and 2; blot with paper towels if it seems wet.
neutral oil (sunflower, canola or vegetable) → refined peanut oil or fresh lard. Both handle 360°F well; lard is the traditional choice.
all-purpose flour → bread flour. Makes a slightly chewier sopaipilla; you may need an extra tablespoon of liquid.