Sopapilla Recipe

Mix dry ingredients

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

Cut in butter

Add 6 tablespoons cold unsalted butter cut into small pieces. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquids

Stir together 1 cup warm water and 1 cup milk (about 110°F/43°C for warm water) and 1 tablespoon vegetable oil if using. Make a well in the center of the dry mixture and pour in the liquid. Mix with a wooden spoon or spatula until a shaggy dough forms.

Knead briefly

Turn the dough out onto a lightly floured surface and knead gently 6–8 times until it comes together into a smooth ball. Avoid over-kneading so the pastry stays tender. If dough is sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Rest

Cover the dough with a clean towel or plastic wrap and let it rest 15 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Divide dough

After resting, divide the dough into 8 equal portions (for large sopapillas) or 12 for smaller ones. Keep portions covered while you work to prevent drying.

Roll thin

Working with one portion at a time, roll each piece on a lightly floured surface into a rectangle about 1/8 inch (3 mm) thick. Thin dough puffs best in the oil. Aim for roughly 6x8-inch rectangles (adjust to preferred size).

Cut

Using a pizza cutter or sharp knife, cut each rolled piece into squares or triangles about 3–4 inches across (or your preferred size). Prick each piece lightly with a fork in several places to help steam escape and promote even puffing.

Heat oil

Pour about 4–6 cups vegetable oil into a deep heavy skillet or pot to a depth of 1–2 inches. Heat over medium-high until the oil reaches 350°F (175°C). Use a candy/deep-fry thermometer for accuracy. If you don't have a thermometer, test with a small piece of dough — it should sizzle and puff quickly, browning in about 45–60 seconds per side.

Fry sopapillas

Working in batches to avoid overcrowding, gently slide 3–6 pieces into the hot oil. Fry each piece about 45–60 seconds per side until golden brown and puffed. Use tongs or a slotted spoon to flip them once. Maintain oil temperature between 325–350°F (165–175°C) — reduce heat slightly if they brown too quickly.

Drain

Remove finished sopapillas with a slotted spoon and transfer to a paper towel-lined baking sheet or wire rack to drain briefly and stay crisp. Fry the remaining dough in batches.

Prepare sugar-cinnamon

While frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and mix well.

Brush with butter

As each batch comes out of the oil, lightly brush both sides with melted butter (about 4 tablespoons total distributed across batches).

Coat in cinnamon-sugar

Immediately toss or sprinkle the warm, butter-brushed sopapillas in the cinnamon-sugar mixture so it adheres evenly. Place coated sopapillas on a serving platter.

Optional honey drizzle

If desired, warm 1/2 cup honey (or light corn syrup) slightly and drizzle over the plated sopapillas or serve on the side for dipping. Sopapillas are best served warm the day they are made.