PREPARATION:
- Preheat deep fryer to 350°F. Place 1/4 cup warm water (110°F to 115°F) in mixing bowl, and add instant yeast. Let stand until yeast has softened.
- Combine milk, sugar, and salt in small saucepan. Bring mixture to a boil, then remove from heat and cool slightly before stirring in butter. Let cool a few minutes longer, then add to yeast and mix well. Stir in egg.
- Gradually beat in 3 to 3-1/4 cups flour with mixer on low speed to make a soft, but not sticky, dough. Turn dough out onto floured board. Make sure dough is smooth and not sticky; if necessary, gently knead in a little more flour. Place dough on floured board, cover with towel and let rise in warm place about one hour.
- Press dough out into 10-inch square. Cut into 5 (2-inch) strips. Then cut on diagonal into diamond shapes. When oil is hot, deep-fry several pieces at a time, turning frequently, until sopaipillas are puffed and golden. Drain on paper towels. While still hot, cut a 2-inch slit into side of each sopaipilla. Fill with cherry pie filling, Dust with powdered sugar and serve.