Description

Homemade Sopapillas are a delightful treat that combines light, airy dough with a golden crispy exterior, making them irresistible when topped with honey or powdered sugar. Popular in Southwestern and Mexican cuisine, sopapillas are a versatile dessert that can be enjoyed plain, sweetened, or even filled with savory ingredients. This recipe is easy to follow and creates the perfect puffed pillows of dough right in your own kitchen.

Ingredients

1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
2 tablespoons vegetable shortening
½ cup hot water (not boiling)
6 cups vegetable oil for frying (48 ounces)
½ cup powdered sugar for dusting
¼ – ½ cup honey for drizzling

Instructions

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the shortening until well combined.
Add the hot water and stir until the dough begins to come together.
Lightly flour a countertop and turn out the dough. Knead for about 5 minutes, adding a little flour if it becomes too sticky.
Place the dough back into the bowl, cover with a towel, and let it rest for 10 minutes.
Heat oil in a deep pan to 350°F over medium heat.
Roll the dough out to about 1/8 to 1/4 inch thickness. Cut into 16-20 equal pieces using a pizza cutter.
Fry 4-5 pieces at a time in the hot oil for 2-3 minutes per side, until puffed and golden brown.
Remove and drain on a cooling rack or paper towel-lined plate.
Sprinkle with powdered sugar and drizzle with honey before serving.

Notes

Homemade sopapillas are best served warm and fresh, right after frying, when they’re puffed, crisp, and golden. Dust them with powdered sugar and drizzle with honey for a classic finish, or serve with dipping sauces like chocolate or caramel for extra indulgence. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for a few minutes to restore crispiness. Avoid reheating in the microwave, as it makes them chewy or soggy. Sopapilla dough can also be made ahead and kept covered in the fridge for up to 24 hours before frying.