Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Homemade Sopapilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

This homemade sopapilla recipe offers a delightful and authentic treat featuring light, fluffy fried dough rounds drizzled with honey and sprinkled with powdered sugar. Perfect for a sweet dessert or snack, these traditional sopapillas are crispy on the outside, tender on the inside, and bursting with flavor.

  • Total Time: 35 minutes
  • Yield: 30 sopapillas

Ingredients

For the Dough

  • 1 cup warm water (110°F)
  • 2 1/2 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 2 1/2 cups all-purpose Gold Medal flour
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil

For Frying

  • 64 ounces canola or vegetable oil

For Topping

  • 8 tablespoons unsalted butter (softened)
  • 1/2 cup good quality honey
  • 1/2 cup powdered sugar (optional)

Instructions

  1. Heat the oil: Place 64 ounces of canola or vegetable oil in a large Dutch oven set over medium heat. Attach a thermometer to monitor the temperature. Heat the oil until it reaches between 350°F and 375°F, ensuring it is hot enough for frying sopapillas to golden perfection.
  2. Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and granulated sugar. Let this mixture sit for 5-10 minutes until the yeast activates and becomes foamy, indicating it is ready for dough preparation.
  3. Make the dough: Add the flour, kosher salt, and extra virgin olive oil to the yeast mixture in the mixer. Beat on medium speed until a smooth dough forms that cleans the sides of the bowl, approximately 2-3 minutes. Once mixed, remove the dough with well-floured hands and form it into a ball on a piece of parchment paper.
  4. Shape the sopapillas: Pinch off about 1/4 cup portions of dough and roll them into roughly 3-inch rounds. The shapes don’t need to be perfectly uniform. This size ensures they puff nicely while frying.
  5. Fry the dough pieces: Carefully drop a few pieces (no more than 3 or 4 at a time) into the hot oil. Fry until each sopapilla is golden brown and puffed up on both sides, which should take just a couple of minutes per batch. Use a slotted spoon to remove fried sopapillas and place them on parchment paper to drain excess oil.
  6. Add toppings: While the sopapillas are still warm, immediately spread softened unsalted butter over each piece, then drizzle with good quality honey. If desired, sprinkle with powdered sugar for extra sweetness and presentation.

Notes

  • Ensure the oil temperature is between 350°F and 375°F to avoid soggy or burnt sopapillas.
  • Work in small batches when frying to maintain oil temperature and prevent overcrowding.
  • Use parchment paper to drain excess oil and keep sopapillas crisp.
  • Powdered sugar is optional but adds a classic sweet finish.
  • Dough can be refrigerated for a few hours if you want to prepare in advance; bring to room temperature before frying.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://avascooking.com/homemade-sopapilla-recipe/