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Sopapillas at Home Recipe

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4.7 from 74 reviews

Learn how to make authentic, fluffy sopapillas right at home with this easy recipe. These golden, crispy fried pastries are perfectly puffed and can be enjoyed dusted with cinnamon sugar and drizzled with honey for a delightful treat.

Ingredients

Scale

Dough Ingredients

  • 2 cups flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. shortening
  • ¾ cups hot water

Frying Oil

  • 2 cups vegetable oil

For Dusting & Drizzling

  • ¼ cup confectioners sugar
  • 1 tsp. ground cinnamon
  • 4 tbsp. honey

Instructions

  1. Mix Dry Ingredients and Shortening: In a large bowl, combine the flour, baking powder, and salt. Add the shortening and use your hands to integrate the shortening evenly into the flour mixture until it resembles coarse crumbs.
  2. Add Hot Water Gradually: Pour the hot water into the bowl little by little, working the dough with your fingers to combine the water with the dry ingredients until a dough begins to form.
  3. Knead the Dough: Transfer the dough onto a clean table or countertop and knead it for about 4-5 minutes until smooth and elastic. Then form it into a ball and place it back in the bowl.
  4. Rest the Dough: Cover the dough ball with a plastic wrap or kitchen towel and let it rest for at least 20 minutes. This resting period allows the gluten to develop, making it easier to roll out the dough.
  5. Prepare Dough for Rolling: After resting, knead the dough slightly again, form it into a ball, flatten it a bit, and cut it into 4 equal pieces using a knife or pastry cutter.
  6. Heat the Oil: Pour the vegetable oil into a large pot and heat it over medium-low heat until it reaches approximately 350ºF (175ºC). Use a thermometer for accuracy if available.
  7. Roll Out Dough Pieces: Take one piece of dough and roll it into a small ball, keeping the other pieces covered. Using a rolling pin, form the dough into a round disc about 6 inches in diameter and between ⅛ to ¼ inch thick.
  8. Cut into Triangles: Cut the rolled-out dough disc into four triangular pieces. Handle them gently as you prepare to fry.
  9. Fry the Sopapillas: Carefully place the dough triangles one at a time into the hot oil, ensuring not to overcrowd the pot. The dough will puff up almost immediately. Fry until the bottom turns medium golden, then flip and cook the other side until light brown and crisp, for a total of 4-5 minutes per batch.
  10. Drain Excess Oil: Using a slotted spatula, remove the cooked sopapillas and place them on a plate lined with paper towels to absorb excess oil. Repeat the rolling and frying process for the remaining dough pieces.
  11. Serve: Once all sopapillas are cooked and drained, dust them generously with confectioners sugar mixed with ground cinnamon. Drizzle with honey or Piloncillo syrup before serving warm for the best flavor.

Notes

  • Use hot water (not boiling) to help the dough come together and be pliable.
  • Maintaining the oil temperature around 350ºF is crucial for proper puffing and crispiness.
  • Do not overcrowd the frying pot; frying in small batches ensures even cooking and puffing.
  • Sopapillas are best served fresh and warm for optimal texture.
  • You can substitute shortening with butter or lard but may alter the texture slightly.
  • If Piloncillo syrup is unavailable, honey is an excellent alternative for drizzling.

Keywords: sopapillas, fried pastries, Latin American dessert, cinnamon sugar sopapillas, homemade sopapillas

Find it online: https://yumwithmia.com/sopapillas-at-home-recipe/