Instructions: These airy pillows of fried bread have become an institution in New Mexico.

Serve warm with honey.

In a large bowl, stir yeast into warm water and let stand until softened

(about 5 minutes).

In a 1-1/2- to 2-quart pan, combine milk, lard, salt and sugar; heat over low heat to 110 degrees F. and stir into yeast mixture. Beat in whole wheat flour and 3 cups of the all-purpose flour until dough is stretchy. Knead on a lightly floured board until dough is smooth sand satiny, adding more all-purpose flour as needed. Place in a greased bowl; turn to grease top.

Cover and let rise at room temperature until doubled (about 1 hour).

Punch dough down; knead briefly. On a lightly floured board, roll dough, a quarter at a time, into rectangles about 1/8 inch thick. Cut each rectangle into 6 equal pieces; place in lightly floured pans and cover with plastic wrap.

Pour oil to a depth of 2 inches into a deep 3- to 4-quart pan and heat to 350 degrees F. on a deep-frying thermometer. Add dough, 2 or 3 pieces at a time, and cook, turning and gently pushing bubbly portion into hot oil to help sopaipilla puff evenly, until golden (1 to 2 minutes total). Drain on paper towels. Dust warm sopaipillas with powdered sugar.

If made ahead, let cool, cover and refrigerate for up to 2 days; freeze for longer storage. To reheat, thaw if frozen. Arrange on baking sheets and bake in a 300 degree oven, turning once, until warm (5 to 8 minutes).

Makes
2 dozen sopaipillas.

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