Life-changing Sopapillas Recipe
Make Life-changing 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
Toppings
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1 tsp granulated sugar, and 1 tsp salt until evenly combined.
- 2
Cut in fats
Using a pastry cutter or your fingertips, cut 4 tbsp cold unsalted butter and 2 tbsp cold shortening into the flour mixture until the mixture resembles coarse crumbs with pea-sized bits of fat remaining.
- 3
Add liquids and form dough
Make a well in the center. Pour in 1 cup warm water and 1/2 cup warm milk. Stir with a wooden spoon or rubber spatula until a shaggy dough forms. If the dough seems dry, add up to 1–2 tbsp more warm water. Turn the dough out onto a lightly floured surface.
- 4
Knead briefly
Lightly knead the dough 6–8 times until it comes together into a smooth, slightly elastic ball. Do not overwork—the dough should remain tender. Lightly coat the dough with 1 tsp vegetable oil, place in a bowl, cover with plastic wrap or a damp towel, and let rest 20–30 minutes at room temperature to relax the gluten.
- 5
Roll out and cut
On a lightly floured surface, roll the rested dough to about 1/8-inch (3 mm) thickness. Using a pizza cutter, sharp knife, or biscuit cutter, cut into 3- to 4-inch squares or rounds. For puffier sopapillas, cut rectangles about 3x4 inches. Stack them lightly, keeping uncovered so they don’t stick.
Frying
- 6
Heat oil
Pour about 6 cups neutral vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 350–375°F for best puffing and minimal oil absorption.
- 7
Fry sopapillas
Working in small batches (3–4 pieces at a time, depending on pot size), carefully slide cut dough pieces into the hot oil using tongs or a slotted spatula. Fry for 1 to 1½ minutes per side, or until puffed and golden brown. Turn once halfway through frying to ensure even puffing and color. Use a spider/skimmer to remove and drain briefly over the pot.
- 8
Drain
Transfer fried sopapillas to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for about 1–2 minutes. For crisper results, use the wire rack method so they don't steam.
Toppings
- 9
Prepare sugar-cinnamon
In a shallow bowl, combine 3/4 cup granulated sugar and 2 tsp ground cinnamon, stirring until evenly mixed.
- 10
- 11
Serve with honey (optional)
Arrange coated sopapillas on a serving platter and drizzle with honey if desired. Serve immediately while warm and puffy.