Sopapillas Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tbsp granulated sugar, and 1 tsp salt until evenly distributed.

Cut in butter

Add 3 tbsp cold unsalted butter (cut into small pieces) to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Mix wet ingredients

In a separate small bowl, beat 1 large egg and whisk together with 1 cup warm whole milk (about 100–110°F / warm to the touch).

Form the dough

Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead gently for 1–2 minutes until smooth and cohesive. Do not overwork.

Rest the dough

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

Heat the oil

Pour about 3–4 cups vegetable oil into a deep, heavy skillet or Dutch oven (oil depth about 1½–2 inches). Attach a deep-fry thermometer and heat the oil to 365°F (185°C). Maintain temperature between 350–370°F while frying.

Roll and cut the dough

On a lightly floured surface, divide the rested dough into two portions for easier handling. Roll each portion out to about 1/8 inch (3 mm) thickness. Using a pastry wheel or knife, cut into 3x3 inch squares or 2x4 inch rectangles. Optionally cut a small slit or two in the center of each piece to allow steam to escape while frying.

Fry the sopapillas

Working in batches (do not overcrowd), carefully slide 4–6 pieces into the hot oil. Fry for about 30–45 seconds per side, or until puffed and golden brown. Use tongs to flip once. Drain on a wire rack set over a baking sheet or on paper towels to absorb excess oil. Keep finished pieces warm in a low oven (200°F / 95°C) if desired while frying remaining batches.

Mix coating

While frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and stir until evenly mixed.

Coat the warm sopapillas

Toss hot, drained sopapillas immediately in the cinnamon-sugar mixture until well coated. The heat helps the sugar adhere and creates a slight glaze.

Serve

Serve warm. Offer honey or warm syrup (about 1/2 cup) for drizzling or dipping. Sopapillas are best enjoyed the same day they are made.