Sopaipillas of Betarraga
Bakery products from Chile
translated by Spanish with
Souppipes are special for cold days, but you can eat all year, and best of all with the accompaniment you want.
Form a volcano with the sifted flour, and add the yeast inside and the salt on the outside.
Add lukewarm lukewarm butter and warm pumpkin (cooked and ground) pulp to the inside of the volcano, knead and incorporate the water, (note that the water is approximate and you should add it to the water)
Kneading and incorporating the water, you can use the one of the cooking of the pumpkin (to take into account that the water is approximate and you must be adding it of little)
Knead until you get a soft dough and then let go wrapped in a cloth or plastic film, for at least half an hour.
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.