Chilean-Style Sopaipillas

Step-by-step instructions

1. 1
   Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
2. 2
   Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
3. 3
   Roll out the dough to about 0.3 cm thick, and cut into circles about 7.6 cm in diameter. Poke each circle a few times with a fork to make holes and prevent rising.
4. 4
   Pour oil into a large, deep skillet and heat over medium-high heat until hot, 195°C. Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.