Sopapillas Recipe
Mexican puffy pastry with butter, honey and cinnamon, served with vanilla ice cream.
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Ingredients
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Dough
Frying
Topping / Serving
Method
Dough
- 1
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, baking powder, salt and 1 teaspoon granulated sugar until evenly combined.
- 2
Cut in fats
Work the cold butter (and optional shortening) into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.
- 3
Combine wet and form dough
In a small bowl whisk together the warm water, room-temperature milk and egg. Pour the wet mixture into the flour mixture and fold gently with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently 6–8 times until it comes together into a smooth, soft ball. Avoid over-kneading.
- 4
Rest dough
Cover the dough with plastic wrap or a clean kitchen towel and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten, making the dough easier to roll and puff up when fried.
Shaping
- 5
Roll dough
After resting, divide the dough into two portions. Keep one portion covered while working with the other. On a lightly floured surface roll one portion of dough to about 1/8-inch (3 mm) thickness. The thinner the dough (without tearing), the puffier the interior will become.
- 6
Cut into shapes
Using a pizza cutter, knife, or 3- to 4-inch round cutter, cut the rolled dough into squares or rounds roughly 3–4 inches in diameter. Transfer shapes to a lightly floured baking sheet and cover with a clean towel to prevent drying while you roll the rest.
Frying
- 7
Heat oil
Pour about 3–4 cups of neutral oil into a heavy-bottomed skillet or a deep pot so oil depth is 1–1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle immediately and rise to the surface.
- 8
Fry sopapillas
Fry 3–4 pieces at a time, careful not to overcrowd the pan. Gently slide the dough into the hot oil; they should puff within 20–30 seconds. Fry each side about 45–60 seconds, flipping once, until golden brown and puffed. Adjust heat as needed to maintain 325–350°F so the inside cooks without burning the exterior.
- 9
Drain
Using a slotted spoon or spider, transfer fried sopapillas to a wire rack set over a baking sheet or paper towels to drain excess oil briefly.
Topping / Serving
- 10
Prepare cinnamon-sugar
In a shallow bowl combine the 3/4 cup granulated sugar and 1 teaspoon ground cinnamon, mixing until uniform.
- 11
- 12
Add honey and ice cream
Drizzle about 1 tablespoon honey over each serving (adjust to taste). Serve each portion with a scoop of vanilla ice cream alongside or on top of the warm sopapillas so the ice cream softens and melts into the pastry.
- 13
Serve
Serve sopapillas warm for best texture — crisp exterior, airy interior — with additional honey on the side if desired.