Sopapilla

Ingredients

• 1/4 C lukewarm water
• 1 pkg yeast (1 T + 1/2 tsp)
   
• 1 egg
• 1 1/2 C milk
• 1/3 C margarine melted
• 1/3 C sugar
• 1 t salt
• 1 T cornmeal
• 5 C flour

Preparation

1. Mix water and yeast in blender and let yeast grow 
2. Blend remaining ingredients minus 3 cups of flour with the Yeast mixture
3. Put dough in large bowl, cover and let rise in a warm place for about 1 hour
4. Add remaining flour until not sticky and knead into a soft dough
5. Cover and let rise until it doubles
6. Punch down, store in plastic bag in refrigerator. I usually cut into four equal portions (use one and freeze the other three).
7. Dough will keep in refrigerator for a few days, or can be frozen
8. Roll a 12" circle of doug about 1/8" thick
9. Cut into 3" triangles or squares
10. Fry in peanut oil until golden and puffy
11. Dust with cinnamon-sugar mixture or top with honey