Step 1

In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk.

Step 2

Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.

Step 3

I know frying this is a bit of a bummer but I’ll say that with these it’s needed and worth it. In a cast iron skillet (or medium pot), add enough oil so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees. (Right before we fry them off, we’ll heat it up even further.)

Step 4

Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface.

Step 5

Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesn’t have to be a perfect square either, just do your best.) Cut the sopapillas into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.

Step 6

Before you fry them up, be sure to get your honey ready. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F.

Step 7

Drop the sopapillas in the hot oil, frying two to three at a time, for about a minute, flipping them over at the halfway point. (If they don’t puff up, they’ll still be tasty! But it may mean the dough isn’t rolled thin enough.)

Step 8

They should be lightly golden brown—not too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.

Step 9

These taste best straight from the fryer to a plate to being consumed but if you want, you can keep the sopapillas warm in an 200 degree pre-heated oven while you fry up the rest.

Step 10

Serve them alongside some honey and apricot preserves.