Description
Sopapillas are a delightful Southwestern and Mexican dessert featuring light, fluffy fried dough squares or triangles. Crispy on the outside and tender on the inside, these golden pastries are dusted with cinnamon sugar or powdered sugar and served warm with a sweet drizzle of honey. Perfect as a comforting treat or festive dessert, sopapillas are simple to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 tablespoons unsalted butter or shortening (softened)
- 3/4 cup warm water
For Frying & Serving
- Vegetable oil for frying (about 2 inches deep)
- Cinnamon sugar or powdered sugar for topping
- Honey for serving
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning. Cut in the softened butter or shortening using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Gradually stir in the warm water, mixing continuously until a soft, cohesive dough forms.
- Knead and rest the dough: Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth and elastic. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 20 minutes to relax the gluten, which helps with rolling and puffing later.
- Roll and cut the dough: Roll the rested dough out on a lightly floured surface to about 1/8 inch thickness. Use a knife or pizza cutter to slice the dough into 3- to 4-inch squares or triangles, ensuring pieces are uniform for even frying.
- Heat the oil: Pour enough vegetable oil into a deep skillet or pot to reach about 2 inches in depth. Heat the oil over medium-high heat until it reaches 375°F (190°C), verified with a thermometer or by testing a small piece of dough which should immediately bubble and rise to the surface.
- Fry the sopapillas: Fry a few dough pieces at a time, taking care not to overcrowd the pan. Cook each piece for about 1 to 2 minutes on each side, turning once, until they puff up beautifully and achieve a golden brown color. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Add toppings and serve: While still warm, dust the sopapillas generously with cinnamon sugar or powdered sugar. Serve immediately with a drizzle of honey on the side for dipping or pouring over each pastry to add a sweet, sticky finish.
Notes
- Ensure the oil is at the right temperature (375°F) for best puffing and crispiness; oil that is too cool will result in greasy sopapillas.
- Roll the dough evenly to prevent uneven frying and promote uniform puffing.
- Sopapillas are best enjoyed fresh but can be reheated in the oven for a few minutes to restore crispness if needed.
