Sopapillas Recipe

Mix dry ingredients

In a large mixing bowl whisk together the flour, baking powder and salt until evenly combined.

Cut in butter

Add the cold grated or small pieces of unsalted butter to the flour. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add liquids and form dough

Make a well in the center and pour in the warm water and warm milk. Using a fork or wooden spoon, stir until it comes together into a shaggy dough. Turn onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive. The dough should be soft but not sticky; add a teaspoon of flour at a time if too sticky.

Rest dough

Shape the dough into a ball, cover loosely with plastic wrap or a damp towel, and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare sugar-cinnamon mix

While the dough rests, combine the granulated sugar and ground cinnamon in a shallow bowl or wide plate and set aside for coating.

Heat oil

Pour the frying oil into a heavy deep skillet or Dutch oven to a depth of about 1.5–2 inches. Heat over medium-high to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of dough — it should sizzle and rise to the surface within a few seconds.

Roll and cut dough

On a lightly floured surface, roll the rested dough to about 1/8–1/4 inch thickness. Using a 3–4 inch round cutter (or a knife/rim of a glass), cut rounds. You can also cut into squares or diamonds. Reroll scraps once and continue cutting. Aim for pieces about 3–4 inches across and roughly 1/8–1/4 inch thick.

Fry the sopapillas

Working in small batches (do not overcrowd), gently stretch each round slightly and carefully slide into the hot oil. Fry until puffed and golden on the first side, about 30–45 seconds, then flip and fry the other side an additional 20–40 seconds, adjusting time to keep oil temperature steady. Use a slotted spoon or spider to transfer to a paper towel–lined baking sheet to drain. Keep finished sopapillas warm in a low oven (200°F / 95°C) while frying remaining dough.

Coat with cinnamon sugar

While still warm, toss each fried sopapilla in the prepared cinnamon-sugar mixture so it adheres to the surface. Alternatively, you can sprinkle the sugar mixture over the top.

Warm the honey

Place the honey in a small saucepan and warm gently over low heat for 1–2 minutes until runny and easy to drizzle. Do not boil.

Make whipped cream

In a chilled mixing bowl, pour the cold heavy whipping cream. Add confectioners' sugar and vanilla if using. Using a handheld mixer or stand mixer with the whisk attachment, whip on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip; stop when cream holds a soft peak.

Assemble and serve

Stack or arrange the warm, cinnamon-sugared sopapillas on a serving platter. Drizzle warm honey generously over each. Add a dollop of whipped cream on top or serve the whipped cream alongside. Serve immediately so pastries remain crisp and hot.