Why You’ll Love This Recipe
- Light & Fluffy Texture : Sopapillas puff up beautifully when fried, creating a perfect balance of crispiness and softness.
- Customizable Sweetness : Serve them plain, with honey, or dusted with cinnamon sugar to suit your taste.
- Quick & Easy : Ready in under 30 minutes with just a few pantry ingredients.
- Kid-Friendly : Fun to make and even more fun to eat—kids will love helping (and eating)!
- Versatile : Enjoy them as a dessert, snack, or even alongside savory dishes like chili.
Ingredients You’ll Need
Makes 8–12 sopapillas
For the Dough:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 3 tbsp vegetable shortening (or softened butter)
- 3/4 cup warm water (adjust as needed)
For Frying:
- Vegetable oil , for deep frying
For Topping (Optional):
- Honey , warmed
- Cinnamon sugar : Mix 1/2 cup granulated sugar with 1–2 tsp ground cinnamon
Step-by-Step Instructions
Step 1: Make the Dough
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the vegetable shortening (or butter) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the warm water, a little at a time, mixing with a wooden spoon or your hands until a soft dough forms. The dough should be smooth and not too sticky—if needed, add a bit more flour or water.
Step 2: Knead and Rest
- Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean kitchen towel. Let it rest for 15–20 minutes to relax the gluten.
Step 3: Roll Out the Dough
- Divide the dough into 8–12 equal portions (about golf-ball-sized).
- On a lightly floured surface, roll each portion into a thin circle or oval, about 1/8-inch thick.
Step 4: Heat the Oil
- Pour vegetable oil into a deep skillet or pot, filling it about 2 inches deep. Heat the oil over medium heat to 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small piece of dough into it—if it sizzles and floats, it’s ready.
