Sopapillas Recipe
Make 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
Topping
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- 2
Cut in butter
Add the cold unsalted butter pieces to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs (pea-sized bits of butter should remain).
- 3
Combine wet ingredients
In a separate small bowl or measuring cup, whisk the warm milk and the egg until combined. The milk should be warm but not hot (about 105–115°F / 40–46°C) to help the dough hydrate without cooking the egg.
- 4
Form the dough
Make a well in the center of the dry mixture and pour in the milk-egg mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough seems very dry, add up to 1 tablespoon warm milk; if it seems too sticky, add up to 1 tablespoon flour. Turn the dough out onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive. Do not overwork.
- 5
Shaping & Frying
- 6
Prepare fry oil
While the dough rests, pour about 3–4 cups of neutral frying oil into a heavy-bottomed pot or deep skillet to a depth of 1½–2 inches. Clip a deep-fry thermometer to the side and heat the oil over medium heat to 350°F (175°C).
- 7
Roll out dough
After the dough has rested, transfer it to a lightly floured surface. Roll the dough to approximately 1/8 inch (3 mm) thickness. Use a pizza cutter, sharp knife, or a 3–4 inch round biscuit cutter to cut dough into squares or rounds (common size is about 3x3 inches). For puffier sopapillas, cut larger pieces; for more crisp, smaller pieces, cut smaller.
- 8
Optional venting
If you want to encourage a pocket to form inside each sopapilla, use a fork to prick the center of each piece once or twice. This helps vent steam and can help prevent excessive puffing if desired; leaving them unpricked encourages a full puffed pocket.
- 9
Fry in batches
When the oil reaches 350°F (175°C), carefully lower 3–5 pieces of dough into the oil (do not overcrowd; maintain oil temperature). Fry, turning once with tongs or a slotted spoon, until golden brown on both sides, about 1–1½ minutes per side (total 2–3 minutes). Adjust heat to maintain 350°F; if oil darkens quickly, lower the temperature slightly.
- 10
Drain
Use a slotted spoon to 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 1–2 minutes.
Coating & Serving
- 11
Prepare sugar-cinnamon coating
While frying, combine 1 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and whisk to evenly distribute the cinnamon.
- 12
- 13
Serve
Arrange coated sopapillas on a serving platter. Serve warm with honey on the side for drizzling or dipping (about 1/2 cup honey). Sopapillas are best eaten the day they are made while still warm and crisp.
