Sopaipillas – South American fried pumpkin rolls

Ingredients for 1 servings:

• 450 g Hokkaido pumpkin(s), cleaned, cut into cubes
• 50 g margarine or butter
• ½ tsp salt
• 650 g wheat flour type 405
• 1 packet of baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Boil the pumpkin cubes in a little water and salt until soft. Let cool slightly. Mix the butter into the lukewarm pumpkin and puree everything with a hand blender. Mix 550g of wheat flour with baking powder and sift. Blend the pumpkin and flour into a dough. Depending on the type of pumpkin, you may need to knead in some of the remaining flour. The dough should be soft but not too sticky. Take approximately 80-100g pieces of dough, roll them into balls, and flatten them into flatbreads about 1cm thick. Set the deep fryer to 170°C and fry two flatbreads on each side for about 4 minutes until golden brown. Drain on kitchen paper. This will make 10-12 sopaipillas. They are traditionally served with a sweet chancaca sauce. They can also be enjoyed with jam, hazelnut spread, guacamole, salsa, etc.