Sopapillas Recipe

Mix dry ingredients

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.

Cut in butter

Add 3 tablespoons cold, diced unsalted butter to the dry mixture. Use a pastry cutter, two knives, or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids and form dough

Make a well in the center of the flour mixture and add 1 cup warm water and 2 tablespoons vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms, then turn onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive. Do not overwork the dough.

Rest dough

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rest at room temperature for 20–30 minutes to relax the gluten and make rolling easier.

After resting, divide the dough into 12 equal pieces (about 2 oz / 55 g each). On a lightly floured surface roll each piece into a thin circle or rectangle about 1/8 inch (3 mm) thick. For traditional sopapillas cut each rolled piece into 3–4 inch squares or diamonds using a pizza cutter or sharp knife. If you prefer puffier pockets, stack two thin layers and press the edges lightly.

Place the cut pieces on a lightly floured baking sheet and cover loosely with a towel so they don’t dry out while you heat the oil.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy pot or a deep fryer, leaving at least 3 inches of headspace. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small scrap of dough— it should sizzle and rise to the surface within a few seconds with steady bubbling.

Fry sopapillas

Working in batches (do not overcrowd), gently slide 3–5 pieces of dough into the hot oil. Fry, turning once, until golden brown and puffed, about 1–2 minutes per side (total 2–4 minutes). Use a slotted spoon or spider to turn and remove them to a paper towel–lined rack to drain. Keep finished sopapillas warm in a low oven (200°F / 95°C) while frying remaining batches.

Prepare topping mix: in a shallow dish combine 1 cup granulated sugar with 1 teaspoon ground cinnamon (or use powdered sugar if preferred). While sopapillas are still warm, toss each one briefly in the cinnamon-sugar mixture to coat, or sprinkle sugar and cinnamon over them on a platter.

Serve warm: transfer sopapillas to a serving plate and offer honey or warm maple syrup (about 1/2 cup) for drizzling or dipping. Sopapillas can also be split and filled with sweetened fruit, whipped cream, or savory fillings if desired.

Storage: Sopapillas are best eaten the day they are made. To store, cool completely and place in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh before serving.