Chilean-Style Sopaipillas

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel, seed, and cut zapallo into chunks. Lay the in a saucepan, cover with water, and let come to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
2. 2DrainDrain and let it cool slightly.
3. 3Mix flour, baking soda, and salt together in a bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended.
4. 4Turn 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.
5. 5ShapeRoll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
6. 6Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
7. 7Put the 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.