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Quick Start for At-Home Fiesta

May 02, 1985

Create your own Mexican fiesta this Cinco de Mayo with a beautiful variety of Mexican breads starting with frozen bread dough.

Stretch the dough pieces and fry them to make Indian Fry Bread for tacos; fry small pieces of dough until golden and bubbly for Sopaipillas, or sprinkle fried bread pieces with a sweetened topping for Pan Dulce.


(Fried Bread)

1 (1-pound) loaf frozen bread dough

Oil for deep-frying

Powdered sugar


Let frozen dough thaw until pliable. Pinch off pieces and stretch or roll until each piece is very thin. Drop dough in oil heated to 375 degrees and cook, turning occasionally, until golden brown on each side. Remove to paper towels to drain. Serve warm with powdered sugar or cinnamon-sugar. Makes about 16 to 32 pieces.


1 (1-pound) loaf frozen bread dough, thawed

Oil for deep-frying

1 (15-ounce) can chili beans

Shredded lettuce

6 ounces shredded Cheddar cheese

1 large tomato, chopped

1 (3 1/4-ounce) can black olives

1/2 cup sour cream

Slice frozen bread dough into 8 equal pieces. Gently stretch each piece into large circles (about 7-inches in diameter), using small amount of flour on hands, if needed. Fry in oil heated to 375 degrees, turning once, until both sides are golden brown. Remove to paper towels to drain. Layer with beans, lettuce, cheese and tomato and top with olives and sour cream. Makes 8 large open-faced tacos.


(Mexican Sweet Bread)

1 (1-pound) loaf frozen bread dough

1/2 cup sugar

1/2 cup flour

1/4 cup melted butter or margarine

2 tablespoons lightly beaten egg

1/2 teaspoon ground cinnamon

Allow frozen bread dough to thaw until pliable. Cut into 16 pieces and shape into balls. Place balls on greased baking sheet, 2 inches apart. Flatten balls slightly with palm of hand. Combine sugar, flour, butter, egg and cinnamon. Spread 1 tablespoon topping on each bun. Let rise until doubled in size. Bake at 400 degreees 10 minutes or until lightly browned. Remove from pan and cool on wire rack. Makes 16 rolls.

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