Sopapillas Recipe
Mexican pastry tossed in honey and cinnamon topped with vanilla ice cream and whipped cream.
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Ingredients
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Sopapilla dough
Frying
Honey-cinnamon coating
Toppings / to serve
Method
Sopapilla dough
- 1
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon granulated sugar until evenly combined.
- 2
Cut in fats
Add the cold butter and optional shortening or lard to the dry mixture. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add liquids and form dough
Stir the warm water and milk together. Make a well in the center of the flour mixture and pour in the liquids. Using a fork or wooden spoon, gently combine until a shaggy dough forms. If the dough feels too dry, add up to 1 tablespoon additional warm water, 1 teaspoon at a time. Turn the dough out onto a lightly floured surface and knead 6–8 times until smooth and cohesive — do not overwork.
- 4
Rest dough
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rest at room temperature for 20–30 minutes. Resting relaxes the gluten and makes rolling easier.
Shaping and frying
- 5
Prepare oil
Pour the vegetable oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (enough for shallow deep-frying). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a 1/2 teaspoon of dough into the oil — it should sizzle and rise to the surface quickly.
- 6
Roll and cut dough
Lightly flour your work surface and roll the rested dough out to about 1/8- to 3/16-inch (3–5 mm) thickness. Using a pizza cutter, knife, or 3–4 inch round cutter, cut the dough into squares or rounds about 3–4 inches across. Avoid stacking too many pieces together; work in small batches.
- 7
Fry sopapillas
Carefully slide 3–4 pieces (or as many as fit comfortably without crowding) into the hot oil. Fry 1–2 minutes per side until puffed and golden brown, turning once with tongs or a slotted spoon. Adjust heat as needed to maintain 325–350°F (160–175°C) and prevent burning. Remove to a paper towel-lined tray to drain briefly.
- 8
Finish frying remaining dough
Repeat with remaining dough, allowing oil temperature to recover between batches. If pieces puff but remain pale, raise heat slightly; if they brown too quickly, reduce heat.
Honey-cinnamon coating
- 9
Make honey syrup
In a small saucepan, combine the honey and 2 tablespoons water. Warm over low heat just until the honey thins and becomes pourable (do not boil). Stir in the ground cinnamon and remove from heat. Keep warm.
- 10
Toss in sugar and honey
Place the granulated sugar for tossing in a shallow bowl and stir in the 1 teaspoon ground cinnamon (from the earlier ingredient if desired). Working in small batches, while sopapillas are still warm (not piping hot), briefly dip or brush each piece in the warm honey-cinnamon syrup, then immediately coat lightly in the cinnamon-sugar mixture so it clings. Alternatively, pour a tablespoon or two of syrup over a stack of 2–3 sopapillas and sprinkle sugar mixture over them, then gently toss to coat. Place on a wire rack to set for a minute.
To serve
- 11
- 12
Serve immediately
Serve sopapillas warm so the contrast between hot pastry and cold ice cream is enjoyed. Leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes to revive crispness, then recoat lightly with warmed honey.