These Chile Sopaipillas are amazing and a true Chilean treasure. They are similar to a doughnut. In Chile they are typically made with pumpkin or squash. I just used pumpkin puree from the can and the results were delicious. These would be wonderful for breakfast too! They also make a savory version that is typically served as bread with a meal and butter or pebre is spread on the top.
Sopaipilla’s are famous all over Latin America. In fact the word comes from the original Mozarabic language word Xopaipa which meant bread soaked in oil. There are many versions of this and it also goes by other names in different countries. It is also called sopapilla, sopaipa or cachanga. Often times they are puffed bread made with just flour as opposed to the pumpkin or squash.
These Chile sopaipillas are absolutely delicious with the orange color coming from the pumpkin puree. It is both sweet and savory and made for the perfect ending to our Chilean feast. They were served warm with a delicious thick sauce made of brown sugar, orange and cinnamon.
Did you know that Chileans love to eat and often will eat up to four meals a day? They eat very late at night with dinner typically being served after 9:00 pm. If you would like to learn more about this amazing country in South America, plus get some more delicious recipes, be sure to check out “Our Journey to Chile“.
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What is your favorite sopaipilla? Sweet or savory? Let me know in the comments below.
Sopaipillas (A Chilean Doughnut)
A delicious sweet treat that is similar to a doughnut, a perfect ending to our Chilean feast!
- 2 cups self-raising flour
- ¼ teaspoon salt
- 1 cup cooked pumpkin or Zapallo squash or pumpkin puree in a can
- ¼ cup unsalted butter melted
- 1 cup water
- 1 cup brown sugar
- 1 stick cinnamon
- 1/2 orange cut into 8 pieces
- Vegetable oil for frying
- Combine flour and salt in a large bowl, set aside.
- Combine cooked pumpkin or puree and butter in a separate bowl and stir until combined.
- Make a well in the flour mixture, add pumpkin mixture and stir and knead until combined. Add a little water if it is too dry. When the dough cleans the bowl it is perfect.
- On a floured surface, roll out the dough to about ¼ inch thick, use a cookie cutter or small bowl to make rounds about 3 inches in diameter.
- Combine brown sugar, water cinnamon, and orange slices in a pot over medium heat and bring to a boil. Boil for about 4 minutes until slightly thickened. Remove from heat and set aside.
- Heat oil to 350 degrees in a wok, frying pan or deep fryer, add pastry rounds a few at a time and fry until puffed and golden, turning halfway through, about 1 to 2 minutes per side. Drain on a paper towel.
- Working a few at a time, add fried sopaipillas to syrup, remove and serve immediately with some extra syrup.