Sift flour into a bowl.

Add salt, baking powder, and sugar to the flour.

Cut in shortening.

Dissolve yeast in lukewarm water.

Add the yeast mixture to scalded milk, cooled to room temperature.

Make a well in the center of the dry ingredients.

Add the liquid mixture to the dry ingredients and work into a dough.

Knead the dough 15 to 20 times.

Let the dough rest for approximately 10 minutes.

Roll the dough to 1/4-inch thickness or slightly thinner.

Cut the dough into squares or triangles.

Heat shortening in a deep fryer to 420°F.

Fry a few sopaipillas at a time, ensuring the fat stays hot.

Fry until golden brown and puffed up.

Drain sopaipillas on absorbent towels.

Serve as a bread with any New Mexican meal, especially with honey.