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Sopaipillas of Betarraga




Type 2 wheat flour

1000 grams

Dry yeast for dessert

10 grams

Red beetroot

400 grams


50 grams

Iodized salt

25 grams


300 grams

Bakery products from Chile

Sopaipillas of Betarraga

Sopaipillas of Betarraga

with meat with gluten

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Sopaipillas of Betarraga

A variation of the sopaipillas, these of beetroot are very good

Sopaipillas of Betarraga step 1

step 1

Form a volcano with the sifted flour, and add the yeast inside and the salt on the outside.

Sopaipillas of Betarraga step 2

step 2

Add lukewarm melted butter inside the volcano, and Betarraga pulp (cooked and ground) warm.

Sopaipillas of Betarraga step 3

step 3

Kneading and incorporating the water, you can use the one of the cooking of the Betarraga (to take into account that the water is approximate and you must be adding it of little)

Sopaipillas of Betarraga step 4

step 4

Knead until you get a soft dough and then leave it wrapped in a cloth or plastic film, for at least half an hour

Sopaipillas of Betarraga step 5

step 5

Stretch the dough with an oven letting it 5 millimeters thick, cut in circles or form 50-gram buns and stretch with your hands. Then fry in deep oil to 180 ° celcius.

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