Sopapillas (4) Recipe
Make Sopapillas (4) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Frying
Serving & Finishing
Method
Dough
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add 3 tbsp cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
- 4
Knead briefly & rest
Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive (do not overwork). Shape into a ball, cover with plastic wrap or a damp towel, and let rest 15 minutes at room temperature. Resting relaxes the gluten and makes rolling easier.
Shaping
- 5
Roll & cut
After resting, divide the dough into 4 equal pieces (for 4 large sopapillas). Working with one piece at a time and keeping the others covered, roll the dough on a lightly floured surface into a roughly 8–9 inch circle about 1/8 inch (3 mm) thick. Using a sharp knife or pizza cutter, cut each circle into 3–4 wedges (to make 4–12 pieces per ball depending on preferred size) or into rectangles roughly 3 x 4 inches. For classic puffy sopapillas, cut into 3–4 wedges per ball to yield 4 large sopapillas total.
- 6
Optional docking
If you prefer slightly flatter pieces that still puff, prick each piece once or twice with a fork to let a small amount of steam escape during frying. For fully puffed pockets, leave them unpricked.
Frying
- 7
Heat oil
Pour about 3–4 cups neutral oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle immediately and puff up slowly without burning.
- 8
Fry sopapillas
Working in batches (don’t overcrowd the pot), carefully slide 1–3 pieces into the hot oil. Fry 45–90 seconds per side, or until golden brown and puffed—use tongs or a slotted spoon to turn them once. Total frying time will be about 1.5–3 minutes per piece depending on thickness and oil temperature.
- 9
Drain
Remove fried sopapillas with a slotted spoon and transfer to a wire rack set over a baking sheet or to a plate lined with paper towels to drain extra oil. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Serving & Finishing
- 10
Prepare cinnamon sugar
In a shallow bowl, combine 1/2 cup granulated sugar with 2 tsp ground cinnamon and mix thoroughly.
- 11
- 12