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Ingredients
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Dough
Frying
Topping
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl whisk together the flour, baking powder, salt, and 1 tablespoon granulated sugar until evenly combined.
- 2
Cut in butter
Add the cold butter pieces 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 distributed throughout.
- 3
Add warm water
Make a well in the center and pour in the warm water. Stir with a wooden spoon or silicone spatula until a shaggy dough forms.
- 4
Knead briefly
Turn the dough onto a lightly floured surface and knead gently 6–8 times until the dough comes together into a smooth, slightly tacky ball. Do not over-knead; you want the dough tender and airy.
- 5
Rest the dough
Place the dough back in the bowl and brush the top lightly with about 1 teaspoon vegetable oil to keep it from drying. Cover 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.
Shape & Prepare
- 6
Divide dough
After resting, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces for large sopapillas or 12 pieces for smaller ones. Keep unused pieces covered so they don't dry out.
- 7
Roll out
Working with one piece at a time, roll each piece into a thin round or rectangle about 1/8 inch (3 mm) thick. For airy pockets, aim for thinness but not so thin that it tears.
- 8
Cut shapes
Use a pizza cutter or sharp knife to cut the rolled dough into squares or rectangles roughly 3½–4 inches (9–10 cm) across for large, or 2½–3 inches (6–8 cm) for small. Optionally prick each piece lightly in the center with the tip of a knife to help even puffing.
Frying
- 9
Heat oil
Pour about 3–4 inches (7–10 cm) of neutral oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high until the oil temperature reaches 360–375°F (182–190°C) on a deep-fry thermometer. If you don’t have a thermometer, test with a small scrap of dough — it should sizzle and brown in about 45–60 seconds.
- 10
Fry sopapillas
Fry 2–3 pieces at a time (do not overcrowd) for 1–2 minutes per side, flipping once, until they puff up and turn golden brown. Use tongs or a slotted spoon to gently press and flip; the sopapillas should inflate into pockets. Adjust heat as needed to keep oil between 350–375°F.
- 11
Drain
Remove fried sopapillas with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for 1–2 minutes to remove excess oil. Keep warm in a low oven (200°F / 95°C) while you finish frying the rest.
Topping & Serve
- 12
Prepare cinnamon-sugar
While frying, combine 1 cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl or baking dish and mix thoroughly.
- 13
- 14