Homemade sopapillas are deliciously fried pillows of dough from New Mexico. Whenever I want a sweet treat, I whip these up with simple pantry ingredients and enjoy them with a drizzle of sweet honey. The puffed dough is crispy and airy, and so easy to make. Whether dusted with cinnamon sugar, served plain or with traditional honey, they’re always a hit in my kitchen!
For me, making homemade sopapillas is like a little trip to the Southwest. These golden, puffed-up beauties are quick bread that fries up light and hollow, begging to be drizzled with honey or sprinkled with cinnamon sugar.
I grew up eating fried dough and churros at fairs with a heaping coat of powdered sugar. These sopapillas remind me of those carefree days, but with a delicious Southwestern twist. Their light, crispy exterior, and hollow center make them perfect for soaking up sweet honey or carrying a dusting of cinnamon sugar, creating a treat that’s both simple and irresistible.
What’s in This Homemade Sopapillas Recipe
- All-Purpose Flour: All-purpose flour adds structure to the dough.
- Baking Powder: Baking powder is essential in this recipe to puff up the dough.
- Shortening: Adds tenderness, flakiness, and crispness while ensuring a soft interior and neutral flavor, perfect for frying.
- Frying Oil: I like vegetable oil for frying. Any high smoke point oil will work.
- Honey: I like drizzling my mini-fried pockets of dough with honey. You can also use a cinnamon sugar mix or powdered sugar.
Tips For Success
- Warm tap water is essential to melt the shortening and incorporate the dough.
- Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.
- Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.
- When frying in batches, allow the oil to return to 375°F before frying the next batch.
How to Store and Reheat
If you have leftover sopapillas, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.
Serving Suggestions
Traditional sopapillas are drizzled with honey, but you can also dust them with powdered sugar, cinnamon sugar, or even a drizzle of melted chocolate for a dessert twist. My family loves these all the same ways we’d enjoy fried dough at the fair, and we love them for Cinco de Mayo. I’ve also tried this recipe with a pinch of cinnamon or nutmeg to the dough for a subtle twist. We love to enjoy them with cups of hot drinking chocolate!
Homemade Sopapillas
Equipment
- 1 Deep Frying Thermometer
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup shortening
- 1 ½ cups warm water
- oil for frying 4-6 cups, 2-3 inches of oil in the pot
- honey for serving
Instructions
- In a large bowl, whisk the flour, baking powder, and salt to combine.4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
- Add in the shortening and warm water. Use a spatula or wooden spoon to mix. Cover and let rest at room temperature for 20 minutes.¼ cup shortening, 1 ½ cups warm water
- Lightly flour your surface and roll the dough into a rectangle about ¼ inch thick. Use a pizza cutter to cut the dough into 3-inch squares. They don’t have to be perfect.
- Heat 1 ½ inches of oil in a Dutch oven to 375 degrees. Line a baking sheet with paper towels.oil for frying
- Once hot, fry the sopapillas in batches until golden and puffed, about 1-2 minutes per side. Remove with a slotted spoon and place on the paper towel-lined baking sheet to drain.
- Repeat until all the sopapillas have been fried.
- Serve warm with a drizzle of honey.honey
Becky’s Tips
- Warm tap water is essential to melt the shortening and incorporate the dough.
- Test that the oil is hot enough by dropping one sopapilla or a scrap of dough first. If the oil bubbles and the dough starts to puff up and turn golden within a few seconds, the oil is hot enough. If it doesn’t bubble or puff up, the oil needs more time to heat. If it browns too quickly, the oil is too hot and should be adjusted.
- Fry only a few pieces at a time to avoid overcrowding the pot, which can lower the oil temperature and result in soggy sopapillas.
- When frying in batches, allow the oil to return to 375°F before frying the next batch.
- If you have leftovers, store them in an airtight container at room temperature for up to a day. Reheat in the oven or air fryer to restore crispness.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Homemade Sopapillas Step by Step
Combine the Ingredients: Grab a large mixing bowl and whisk together 4 cups of all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Add ¼ cup shortening and 1 ½ cups warm water to the dry ingredients.
Form the Dough: Using a spatula or spoon, mix the ingredients together until a dough forms. Cover the mixing bowl and set it aside to rest at room temperature for 20 minutes.
Roll out the Dough: Place the dough on a lightly floured, clean workspace. Roll the dough into a ¼-inch thick rectangle.
Portion out the Dough: Using a pizza cutter, cut the dough into 3-inch squares. Don’t worry about them being perfect.
Heat the Frying Oil: Heat up 1 ½ inches of frying oil in a Dutch oven. The oil should reach 375°F before frying. Use a thermometer to check the temperature. Line a baking sheet with paper towels.
Fry the Dough: Once the temperature of the oil has reached 375°F, fry the sopapillas in batches until they’re golden and puffed. This should take about 1-2 minutes per side.
Drain the Fried Dough: Remove the sopapillas from the oil using a slotted spoon and place them on the lined baking sheets to drain.
Finish the Sopapillas: Repeat until all the sopapillas are fried. Serve warm with a drizzle of honey or cinnamon sugar. Enjoy!
