Sopapillas Recipe
Make Sopapillas 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
Topping
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until evenly combined.
- 2
Cut in butter
Add 3 tablespoons cold unsalted butter cut into small pieces. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs (pea-sized bits of butter should remain).
- 3
- 4
Form the dough
Make a well in the dry ingredients and pour in the milk-egg mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth and elastic; do not overwork. The dough should be soft but not sticky. If too sticky, add up to 2 tablespoons flour; if too dry, add 1 tablespoon warm milk.
- 5
Rest the dough
Shape the dough into a disk, brush lightly with 1 tablespoon vegetable oil, cover with plastic wrap or a clean kitchen towel, and let rest at room temperature for 20–30 minutes. This relaxes the gluten and makes rolling easier.
Shaping & Preparing for Frying
- 6
Roll out dough
After resting, place the dough on a lightly floured surface and roll it to about 1/8–1/4 inch (3–6 mm) thickness. Keep the work surface and rolling pin lightly floured to prevent sticking.
- 7
Cut into shapes
Use a pizza cutter, sharp knife, or 3–4 inch round cutter to cut the dough into squares or circles (about 2.5–4 inches across). For puffier sopapillas, cut slightly larger pieces. Re-roll scraps once and cut additional pieces.
- 8
Optional docking
For uniform puffing, you may lightly dock (poke) each piece once with a fork, or leave undocked for a fully puffed hollow center. Place cut pieces on a lightly floured tray while you heat the oil.
Frying
- 9
Heat the oil
Pour about 3–4 cups oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of 1–1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2-inch piece of dough into the oil — it should sizzle and rise slowly without browning instantly.
- 10
Fry the sopapillas
Working in batches to avoid crowding, carefully slide 4–6 pieces of dough into the hot oil, turning once with tongs or a slotted spoon. Fry about 1–1.5 minutes per side until golden brown and puffed. Total frying time per piece is roughly 2–3 minutes depending on size and oil temperature. If pieces brown too quickly, lower the heat slightly.
- 11
Drain
Use a slotted spoon to transfer fried sopapillas to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep warm in a low oven (about 200°F/95°C) while frying remaining batches.
Topping & Serving
- 12
Prepare coating
In a shallow bowl or pie plate combine 1 cup granulated sugar and 2 teaspoons ground cinnamon, mixing thoroughly.
- 13
- 14
Serve
Serve warm. Offer honey (about 1/2 cup for drizzling) at the table for pouring into the puffed centers or over the tops. Sopapillas are best eaten within an hour of frying when crispy and hollow inside.