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1
In a large mixing bowl, dissolve yeast in warm water.
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2
In another bowl combine milk, lard, salt and sugar.
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3
Heat to 110 degrees F. and add to dissolved yeast.
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4
Beat in 3 cups of the all purpose flour and all of the whole wheat flour.
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5
Add abut 1/2 cup all purpose flour and mix until a stiff sticky dough forms.
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6
Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky.
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7
Place doug in a greased bowl turning over to grease top.
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8
Cover and let stand at room temperature 1 hour.
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9
Punch dough down.
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10
The dough may be coverec and chilled as long as overnight.
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11
Knead dough on alightly floured board to expel air.
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12
Roll dough out, a portion at a time, to slightly less than 18 inch thick.
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13
Cut in 2x5 inch rectangles or 3 inch squares for appetizers.
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14
Place on lightly floured pans and lightly cover.
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15
If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
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16
In a deep wide frying pan or kettle heat 1 1/2 to 2 inches oil to 350F (180C).
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17
on a deep fat frying thermometer.
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18
Fry 2 or 3 at a time.
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19
When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly.
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20
Turn several times and cook just until pale gold on both sides, 1 to 2 minutes total.
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21
Drain on paper towels.
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22
Serve immediately or place in a warm oven until all are fried.
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23
Or if made ahead, cool, cover and chill or freeze.
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24
To reheat, bake uncovered in a 300F (150C).
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25
oven, turnig once, just until warm, 5 to 8 min.
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26
Do not overheat or they will become hard.
