Sopaipillas

Instructions

1. In a bowl, mix the flour, baking powder, salt and sugar.
2. Add the lard and rub it in with your fingertips until the texture is sandy.
3. Stir in the squash purée and lukewarm water, then knead for 5 minutes until you have a soft dough.
4. Let the dough rest for 20 minutes under a tea towel.
5. Roll it out to 3 mm thick and cut out diamonds or discs.
6. Heat the oil to 180 °C and drop the pieces in for 1 to 2 minutes, turning them, until they puff up and turn golden.
7. Drain on kitchen paper and serve with honey and a pinch of cinnamon.