Sopaipillas (Southwestern Fried Bread)

Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 31, by John D. Feinberg, ISBN 0-923280-01-4

Ingredients:
1 cup + 2 tablespoons whole wheat flour
1 cup + 2 tablespoons all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup milk
2 tablespoons butter, unsalted
1 teaspoon active dry yeast
1/2 cup honey
1/2 teaspoon cinnamon
vegetable oil
flour

In a bowl, whisk together the flours, sugar, and salt.
In a small saucepan, heat the milk and butter over moderately low heat, stirring until the butter is melted and mixture is just warm. Remove the pan from heat. Sprinkle the yeast over the milk mixture and proof it for 10 minutes, or until it is foamy. In an electric mixer, fitted with the dough hook, beat the milk mixture with half the flour mixture on low speed until the mixture is combined and beat in the remaining flour mixture, beating until the mixture forms a dough. (The dough will be slightly sticky.)

Transfer the dough to a lightly oiled bowl, turn dough to coat it with the oil, and let it rise, covered with a kitchen towel in a warm place for 1 hour. Turn the dough out onto a lightly floured surface, roll it out 1/4 inch thick, and let it rise, covered with the towel, for 30 minutes more. In a small saucepan, heat the honey and cinnamon, whisking until it is warm.

Cut the dough with a sharp knife into 3 inch squares or triangles and cover the squares with a dampened kitchen towel. In a kettle, heat 2 inches of the oil until it is 375 degrees on a deep-fat thermometer and fry the squares, a few at a time, turning them, for 1 minute, or until they are puffed and golden brown, transferring them as they are fried to paper towels to drain. Serve warm with the cinnamon honey.

Makes 12 serving.