Sopapillas with Honey
Light, puffy, golden-brown pillows of fried dough, a beloved dessert from New Mexico. These sopapillas are surprisingly easy to make at home and are perfect for drizzling with warm honey or dusting with cinnamon sugar.
For 6 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Make the Dough
- b.In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- c.Cut in the vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 2
Step 2
- a.Knead and Rest
- b.Gradually stir in the warm water until a shaggy dough forms.
- c.Transfer the dough to a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
- d.Form it into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for at least 20 minutes. This step is crucial for tender sopapillas.
- 3
Step 3
- a.Heat the Oil
- b.While the dough rests, pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
- c.Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
- 4
Step 4
- a.Roll and Cut
- b.On a lightly floured surface, roll the rested dough out to a thickness of about 1/8-inch.
- c.Use a sharp knife or a pizza cutter to cut the dough into 3-inch squares or triangles.
- 5
Step 5
- a.Fry the Sopapillas
- b.Working in batches of 3-4 to avoid overcrowding, carefully slide the dough pieces into the hot oil.
- c.They should puff up dramatically within 15-20 seconds. Use a spoon or tongs to gently push them down into the oil to encourage even puffing.
- d.Fry for about 45-60 seconds per side, until golden brown and crisp.
- 6
Step 6
- a.Drain and Serve
- b.Use a slotted spoon to remove the sopapillas from the oil and transfer them to a wire rack or paper towel-lined plate to drain excess oil.
- c.Serve immediately while warm, drizzled generously with honey.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The oil temperature is critical. Use a thermometer for best results. If the oil is too cool, the sopapillas will be greasy; too hot, and they'll burn before puffing.
- 2Don't skip the resting period for the dough. It allows the gluten to relax, making the dough easier to roll and resulting in a lighter, more tender texture.
- 3Avoid over-kneading the dough, which can make the sopapillas tough instead of light and airy.
- 4For a classic variation, mix 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon and dust the hot sopapillas right after frying.
- 5Sopapillas are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature and reheat in a 350°F (175°C) oven or an air fryer for a few minutes to restore their crispness.
Adapt it for your goals.
Savory
Omit the honey and serve the sopapillas plain as a side for stews or chili. You can also split them open and stuff them with seasoned ground beef, beans, and cheese for a main course.
Cinnamon SugarCinnamon Sugar
Instead of honey, toss the warm sopapillas in a mixture of cinnamon and sugar for a churro-like flavor.
Whole WheatWhole Wheat
For a nuttier flavor and slightly denser texture, replace up to half of the all-purpose flour with whole wheat flour.
Why this is on our healthy list.
Quick Energy Source
The carbohydrates from the flour and honey provide a rapid source of energy, making this a satisfying treat when you need a quick pick-me-up.
Benefits of Honey
When using raw, local honey, you may benefit from its natural antibacterial properties and antioxidants. It's a more natural sweetener compared to refined sugars.
Frequently asked questions
The most common reason is the oil temperature. If the oil is not hot enough (below 375°F / 190°C), the steam won't build up inside the dough quickly enough to make it puff. Another reason could be rolling the dough too thick.