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Sopaipillas

Name: Sopaipillas
Total time: 40 min
Yield: Serves 6
Cuisine: Chile
Ingredients: 300g All-purpose flour; 200g Pumpkin (steamed and mashed); 30g Butter; To taste Oil for frying; 150g Brown sugar; 100ml Water; from 1 Orange Zest

Dessert

⏱ 40 min

👥 Serves 6

Difficulty ⭐

Flat fried rounds of pumpkin dough, eaten on rainy days with sweet chancaca syrup — a humble Chilean treat.

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📖 The Story Behind This Dish

Sopaipillas are a traditional Chilean fried bread made from dough mixed with pumpkin, flattened into rounds and fried. Because they're traditionally eaten when it rains, they're known as rainy-day food. They're eaten salted as a snack, but especially popular 'pasadas' — soaked in chancaca, a syrup of unrefined sugar and orange peel. Street stalls sell them fresh from the fryer.

🌆 Where it's eaten: On a rainy winter day, passersby with umbrellas line up at a steaming stall where sopaipillas are fried one after another.

🥕 Ingredients (serves 6)

All-purpose flour 300g
Pumpkin (steamed and mashed) 200g
Butter 30g
Oil for frying To taste
Brown sugar 150g
Water 100ml
Orange Zest from 1

👩‍🍳 Instructions

Mix pumpkin purée, flour, butter, and salt and knead until it comes together.
Roll the dough into thin rounds and prick a few times with a fork.
Fry in 170°C oil until golden.
Simmer dark sugar, water, and orange peel into a thick chancaca syrup.
Pour the syrup over the hot sopaipillas.

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