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
Coating & Serving
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons granulated sugar and 1 teaspoon fine salt until evenly combined.
- 2
Cut in butter
Add 3 tablespoons cold unsalted butter pieces to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Combine wet ingredients
In a separate bowl whisk 1 large egg with 1 cup warm water and 1 teaspoon vegetable oil (optional). Make a well in the center of the dry ingredients and pour in the egg-water mixture. Stir with a wooden spoon or silicone spatula until a shaggy dough forms.
- 4
Knead briefly
Turn the dough out onto a lightly floured surface and knead 6–8 times until smooth and cohesive. Do not overwork. If dough is sticky, sprinkle up to 2 tablespoons more flour. Shape into a disk, cover with plastic wrap or a clean towel and let rest 15–20 minutes at room temperature (this relaxes the gluten and makes rolling easier).
Shaping
- 5
Roll out dough
Lightly flour your work surface and rolling pin. Roll the dough to about 1/8–1/4 inch (3–6 mm) thickness. For thicker, puffier sopapillas keep closer to 1/4 inch; for crispier ones roll thinner.
- 6
Cut shapes
Using a pizza cutter, knife, or biscuit cutter, cut the dough into 2.5–3 inch squares or rounds. Transfer cut pieces to a lightly floured baking sheet in a single layer while you heat the oil. Optionally, brush each piece lightly with water and fold into a loose triangle or place flat; both puff well when fried.
Frying
- 7
Heat oil
Pour about 6 cups neutral frying oil into a heavy, deep skillet or Dutch oven to a depth of 2–3 inches. 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 and float, browning in about 40–60 seconds.
- 8
Fry sopapillas
Working in batches (do not overcrowd), gently slide 4–6 pieces into the hot oil. Fry, flipping once, until golden brown and puffed, about 45–60 seconds per side depending on thickness. Use a slotted spoon or spider to turn and remove. If pieces are puffing unevenly, adjust heat slightly lower. Transfer fried sopapillas to a wire rack set over a baking sheet or to paper towels to drain briefly.
- 9
Keep warm
If frying multiple batches, keep finished sopapillas warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.
Coating & Serving
- 10
Prepare coating
In a shallow bowl or pie plate combine 1 cup granulated sugar with 1 teaspoon ground cinnamon and stir to mix evenly.
- 11
Coat sopapillas
While the sopapillas are still warm (but not so hot they burn your fingers), toss each piece in the cinnamon-sugar mixture until lightly coated. Alternatively, place the cinnamon sugar on a plate and gently press each sopapilla into the mixture. For a glazed sweet finish, dust with 1/4 cup powdered sugar instead of cinnamon-sugar.
- 12
Serve
Arrange coated sopapillas on a serving platter. Serve immediately with honey on the side for drizzling (about 1/2 cup) or lightly drizzle honey over the warm sopapillas. They are best eaten warm and crispy; leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to restore crispness.