Chilean-Style Sopaipillas
4 steps · 24 min total
- 01
Cook the Zapallo
Peel, seed, and cut the zapallo squash into chunks. Place them in a saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until the zapallo is soft and easily pierced with a fork, which should take about 15 to 20 minutes. Drain the cooked squash and let it cool slightly before moving on.
- 02
Make the Dough
In a mixing bowl, whisk together the flour, baking powder, and salt; set this aside. In a separate bowl, stir the cooled squash and melted butter until well combined.
Gradually add the flour mixture to the squash and butter, stirring until everything is just blended. Turn the dough out onto a lightly floured surface and knead until it feels soft and satiny, adding a little more flour if you need it to reach that texture. Cover the dough with a towel and let it rest for 15 minutes.
