Sopaipillas

Full of hot air, in a good way.

Servings dozen

In a large bowl, stir together the water and yeast until the yeast dissolves. Let stand until foamy, about 5 minutes.
Whisk in the egg, milk mixture, butter, sugar, salt, and 2 cups of the flour.
Put the dough (it will be runny) in a large oiled bowl, stir to coat, cover with a damp cloth, and let stand in a warm place until doubled in size, about 1 hour.
Stir in the remaining 2 cups flour.
Knead the dough in the bowl for about 1 minute, until soft.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch down and use right away, or cover and refrigerate for up to 2 days.
On a floured work surface, roll out the dough to a ⅛-inch thickness.
Cut into 4-inch triangles or squares.
In a large, heavy sauté pan or Dutch oven, heat the oil over medium heat until it reaches 365 degrees on a candy thermometer.
The oil is ready when a small piece of dough dropped into it sinks to the bottom, then rises to the top immediately.
Fry the pieces of dough in batches, turning occasionally, just until they are puffy and golden brown.
Using a wire skimmer, transfer to paper towels to drain.
Serve immediately with butter, honey, powdered sugar, cinnamon, or all of the above.

From The Pastry Queen Christmas, by Rebecca Rather with Alison Oresman. Published by Ten Speed Press.