Sopapillas Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, 1 tablespoon granulated sugar, and 1/2 teaspoon salt until evenly combined.

Cut in butter

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

Combine wet ingredients

In a separate small bowl whisk the warm milk, warm water, and the large egg until smooth and slightly frothy.

Form dough

Make a well in the center of the dry ingredients and pour in the milk mixture. Stir with a wooden spoon or spatula until a rough shaggy dough forms. Turn onto a lightly floured surface and knead gently 6–8 times until the dough comes together into a smooth, slightly tacky ball. Do not overwork. If dough is too sticky, sprinkle up to 1 tablespoon more flour; if too dry, wet hands slightly and continue kneading.

Rest dough

Cover the dough with a clean kitchen towel or plastic wrap and let rest at room temperature for 20–30 minutes. This relaxes the gluten and makes rolling easier.

Prepare a work surface by lightly flouring it. Divide the rested dough into two equal portions. Working with one portion at a time (keep the other covered), roll the dough to about 1/8–1/4 inch (3–6 mm) thickness. Use a 2.5–3 inch round cutter or a knife to cut dough into squares or circles. For classic sopapillas, cut into 2.5–3 inch squares.

Stack cut pieces on a lightly floured tray in a single layer; cover lightly while you heat the oil to prevent drying.

Heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle and puff within 10–15 seconds and turn golden in about 45–60 seconds.

Fry in batches: gently slide 4–6 pieces (depending on pot size) into the hot oil without overcrowding. Fry, turning once with a slotted spoon or tongs, until both sides are golden brown and puffed, about 1–2 minutes per side (total 2–4 minutes). Puffed sopapillas indicate steam has formed inside.

Use a slotted spoon to transfer fried sopapillas to a wire rack set over a baking sheet or to paper towels to drain for 30–60 seconds. Repeat with remaining pieces, letting the oil return to temperature between batches.

While the sopapillas are still warm (but not dripping oil), combine 3/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl or pie plate. Toss or brush each warm sopapilla in the cinnamon-sugar to coat thoroughly.

Arrange two or three warm cinnamon-sugared sopapillas per serving plate. If desired, drizzle a little warm honey or maple syrup over them.

Add IceCream: Place 1 scoop of vanilla ice cream on the side or atop the warm sopapillas immediately before serving so the contrast of hot and cold remains. Serve immediately.