SOPAIPILLAS

1 package (2-1/4 tsp) active dry yeast
1-1/2 cups milk
3 tablespoons vegatable shortening
2 tablespoons sugar
1 teaspoon salt
4-1/2 tp 5 cups all-purpose flour, divided
1 cup whole wheat flour
Vegetable oil
Powdered sugar and honey

In a large bowl, dissolve yeast in 1/4 cup warm water for 5 minutes.  In a 1-1/2 to 2 qt. pan, combine milk, the lard, sugar and salt; heat to 110 and to dissolved yeast.  With wooden spoon or stand mixer fitted with a  dough hook, stir 3 cups all-purpose flour and all the whole wheat flour into yeast mixture; beat until dough is stretchy.  Stir in another 1 cup all-propose-flour to form a stiff dough.

Beat on medium speed until dough pulls cleanly from side of bowl and is no longer sticky (or knead until no longer sticky) If it's still sticky, add more all-purpose flour, 1 tablespoon at a time and beat or knead until dough is smooth.  Put dough in an oiled bowl and turn over to coat top.

Cover dough with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.  Punch down dough.  If you're not ready to roll, cut and fry dough, cover again and chill up to 1 day.

Knead dough on a lightly floured work surface to expel air.  Cut into 4 equal portions.  Working with 1 portion at a time, roll into a circle about 1/8 inch thick; with a floured knife, cut into 6 equal wedges and lay a single layer on a floured rimmed baking sheet.  Cover with plastic wrap and chill while you roll and cut remaining dough.

Pour enough oil into a 5 to 6 qt pan to come 1-1/2 to 2 inch up side of pan.  Heat over medium-high heat until a deep-fry or candy thermometer registers 350, then adjust heat to maintain temperature.  Crop one or two pieces of dough into oil.  With a slotted spoon, push them down into oil until they begin to puff.  Fry until pale gold on both sides, turning over as needed to brown evenly, 2 to 3 minutes total.  Drain in paper towel-lined pan.  Fry remaining sopaidillas the same way.

Serve immediately, or keep first ones warm in a 200 oven until all are fried.  Serve plain or dusted with powdered sugar or cinnamon sugar and set out honey for drizzling.

MAKES: 2 dozen sopaipillas