Sopapillas Donuts

Ingredients:

• 2 cups premium flour
• 2 tsp baking powder
• 1 tbsp. sugar
• 1 teaspoon of salt
• 2 tbsp. confectionery fat
• 3/4 cup warm water + more as needed
• Peanut oil, for frying
• Honey or cinnamon sugar, for serving

Preparation:

1. Sift the dry ingredients together into a large bowl. Add shortening and water, and mix with your hands to form a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough seems too dry. Form the dough into a ball and wrap in plastic wrap. Refrigerate the dough for at least 1 hour to firm up slightly and make it easier to work with. The dough can be made in advance and refrigerated for up to 24 hours.
2. Unroll the dough ball and place it on a lightly floured work surface; cut in half. Using a floured rolling pin, roll each piece of dough into a circle about 0.5 cm thick. Using a small knife or pizza cutter, cut the dough into triangles, as you would cut a pizza. You should end up with 6 or 8 triangles per circle.
3. In a heavy-bottomed skillet or deep saucepan, heat 2 inches of vegetable oil over medium heat until a deep-fry thermometer reads 375°F (190°C).
4. Fry a few donuts at a time, maintaining the oil temperature. When the donuts are puffy and rise to the surface, flip them with a slotted spoon or chopsticks; fry for about 2 minutes on each side. Carefully remove the sopapillas from the oil and place them on several layers of paper towels to drain excess oil. Cool slightly. Serve hot with honey or cinnamon sugar.