sopapilla

This Homemade Sopapilla Recipe is simple to prepare and pefect for your upcoming celebrations!

Homemade Sopapilla Recipe

water (110 degrees F.)

active dry yeast

sugar

all-purpose Gold Medal Flour

salt

Extra Virgin Olive Oil

unsalted butter (softened)

honey

Place oil in large dutch oven over medium heat with a thermometer attached to the side of the pot. Heat until at least 350 degrees but under 375 degrees F.

Place warm water, yeast and sugar into stand mixer bowl with a dough hook attached. Let sit for 5-10 minutes until yeast has grown.

Add flour, salt and olive oil to the stand mixer, beating on medium speed. Mix until dough is cleaning sides of bowl, about 2-3 minutes. With very floured hands, remove dough from bowl and form into a ball on top of parchment paper.

Pinch off about 1/4 cup pieces of dough forming into 3 inch rounds. Does not have to be perfect. Carefully drop pieces of dough into hot oil, in batches. No more than about 3 or 4 at a time. Fry until golden and puffed on each side. Remove from hot oil and place onto parchment paper. Immediately spread butter and honey over each piece. Sprinkle with powdered sugar if desired.

New Mexico is a beautiful place and these sopapillas paired with honey are inspired by the ones from the Southwest.

Sopapillas Recipe

all-purpose flour

baking powder

milk

peanut oil

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.

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.

To Make the Dough:

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.)

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.

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.

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.

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.)

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

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.

Serve them alongside some honey and apricot preserves.

To Fry the Sopapillas:

its an easy recipe. But I wasn't too pleased with them. Will try again

I have not tried this recipe yet, but I can't wait. My last attempt (as of tonight) totally flopped! Thank you for the tips. I like the idea of using the milk and honey in place of shortening.  I think the shortening made the dough denser and I also think I rolled the dough too thick.  Thank you for this awesome alternative. I will let you know how my next attempt with this recipe turns out.

I was studying in Eastern Colorado at Phillips university years ago and after a night of drinking with friends, we would stop in a small family cafe to order sopapillas e leche. We would dunk them in the milk, SOOO Good! after returning to the East coast every time i inquire about SOPAPILLAS at "authentic Mexican Restaurants" the only thing I get is a strange look with a definite no. So, thanks for the recipe, now I can make them at home. (If people know about Beignets, how did they miss out on Sopapillas?) This recipe is the closest to those in the cafe.
Gracias

I’m from NM and curious to try recipe.  Dough didn’t rise.  It stayed small not stretchy, no puffy.

Very strange dough. Almost like it didn’t want to stretch out.

This recipe was the worst one I tried, I think there is a mis-typo, the baking soda was too strong and they were thick like bread like even after being thinned out by the roller. All the other recipes I coke across it says 1tsp of baking soda, not 1 tablespoon.

Wow  these came out delicious. I didn’t use whole milk cause I didn’t have it. So I substituted with half and half. My family was in love with the taste and how soft these came out. Thank you for sharing

I’m born and raise in Santa Fe! My grandma would make sopapillas often and were the best every time. Made this recipe and it was perfect! It took me back to when I was a kid! I’ll definitely keep this recipe for life! With honey is the best to have if craving some sweet!

Thank you for the recipe yes it's authentic and delicious!! My husband said Gracias!! Tastes like his grandmas sopapillas ❤️

I used to live in NM and really miss living there.  Love Española!! Next time you go, try Chama train ride in the Autumn.
Anyway you can put anything inside the sopapilla. My fave is shredded chicken red chile &amp; cheese on a cold snowy day yum!

I save extra dough from making rolls/bread.  Make a double recipe if needed.   Delicious

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Homemade Sopapilla Recipe

Sopapillas Recipe

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