Zapappy

Name: Sopaipillas
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 16
Cuisine: Chilean
Ingredients: 12 oz, Peeled and seeded; cut into 1-inch pieces.; 3 cups, plus up to 2 tbsp for rolling, Reserve up to 2 tbsp for rolling.; 1 tsp; 1½ tsp, Diamond Crystal kosher salt.; 3 tbsp, Rendered pork lard, softened.; 1 tbsp, Use only if dry flour remains after the squash has been thoroughly incorporated.; 6 cups, Use a neutral high-heat oil such as sunflower, canola, or vegetable oil.

Cooking

Ingredients

Pumpkin dough

12 oz, Peeled and seeded; cut into 1-inch pieces.
3 cups, plus up to 2 tbsp for rolling, Reserve up to 2 tbsp for rolling.
1 tsp
1½ tsp, Diamond Crystal kosher salt.
3 tbsp, Rendered pork lard, softened.
1 tbsp, Use only if dry flour remains after the squash has been thoroughly incorporated.

For frying

6 cups, Use a neutral high-heat oil such as sunflower, canola, or vegetable oil.

Directions

Cook the squash

Put kabocha squash in {{tool:steamer-pot}} over 1 inch of simmering water. Cover and steam until completely tender when pierced through the center, 15–20 minutes. Do not let the pan boil dry.
Spread the hot squash on a plate and let excess steam escape for 5 minutes. Use {{tool:potato-masher}} or a potato ricer to make it completely smooth; you should have about 1 packed cup of thick mash. Let it cool until warm rather than hot, about 10 minutes.

Mix the dough

In {{tool:large-bowl}}, use {{tool:whisk}} to combine all purpose flour, baking powder, and kosher salt. Rub in lard with your fingertips until no distinct lumps remain and the flour resembles coarse meal.
Add the warm squash and mix with {{tool:wooden-spoon}}, then knead in the bowl until a cohesive dough forms. If dry flour remains after 2 minutes of kneading, add warm water. The dough should be smooth, pliable, and firm enough to roll without sticking; avoid adding water if the squash is moist enough on its own.

Knead and rest

Turn the dough onto an unfloured work surface and knead until uniform and supple, 3–4 minutes. Cover with the inverted {{tool:large-bowl}} and rest at room temperature for 20 minutes.

Shape and dock

Divide the dough into 16 equal pieces, about 1.6 oz each, and keep them covered while working. With {{tool:rolling-pin}}, roll each piece into a round approximately 3½ inches wide and ⅛ inch thick, dusting the surface with as little reserved all purpose flour as necessary.
Using {{tool:fork}}, prick each round all the way through 3 or 4 times. Keep the shaped rounds in a single layer under {{tool:clean-kitchen-towel}}; stacking can make them stick.

Fry

Pour neutral oil into {{tool:deep-fry-pot}}, leaving at least 3 inches of clearance above the oil. Using {{tool:deep-fry-thermometer}}, heat over medium-high heat to 350°F. Set up {{tool:sheet-pan-wire-rack}}.
Lower 2 or 3 rounds into the oil without crowding the pot. Fry until they puff in places and the undersides are lightly golden, 45–60 seconds. Turn and fry until the second sides are golden and the centers are tender but cooked through, another 45–60 seconds. Maintain the oil between 340°F and 355°F.
Lift the sopaipillas out with {{tool:slotted-spoon}}, drain the excess oil back into the pot, and transfer them to the rack. Return the oil to 350°F before each subsequent batch. Serve immediately, and cool the frying oil completely before straining or handling it.

Optional chancaca syrup variation for 8 sopaipillas

For a sweet preparation, combine chancaca, water, cinnamon stick, orange peel, and cloves in {{tool:large-saucepan}}. Simmer until the chancaca dissolves and the syrup lightly coats a spoon, 10–12 minutes. Remove the spices and peel. Add 8 freshly fried sopaipillas and simmer gently, turning once, until softened and saturated with syrup, 4–6 minutes. Serve warm with syrup spooned over them.