sopapillas

Sopapillas are light, fluffy, and perfectly sweet with a touch of honey or powdered sugar on top!

Sopapillas

flour

baking powder

sugar

salt

vegetable shortening

water (not boiling)

vegetable oil (for frying (48 ounces))

sugar (for dusting)

¼ -½ cup honey (for drizzling)

Whisk flour, baking powder, sugar, and salt together. Cut in the shortening and combine thoroughly.

Add water and stir until the dough starts to come together.

Sprinkle a bit of extra flour on a countertop and turn the dough out onto it.

Knead it for about 5 minutes, adding a sprinkle of flour if it becomes sticky.

Place the dough back in the mixing bowl, cover with a towel and let it rest for 10 minutes.

Meanwhile, heat oil to 350°F in a deep-frying pan over medium heat.

While the oil is heating, roll the dough out to between 1/8&quot; to 1/4&quot; thickness

Using a pizza cutter, cut the dough into 16-20 equal pieces.

Carefully drop 4-5 pieces into the hot oil and fry for 2-3 minutes on each side or until both sides have puffed up and turned a golden.

Remove from the oil and drain them over a cookie cooling rack or a plate with a paper towel.

Once cooled, sprinkle them with a bit of powdered sugar and serve with honey for drizzling.

Puffy and pillowy sopapillas are fried to perfection and topped with honey. Sprinkle a little powdered sugar on top of this simple Mexican dessert!

Sopapilla Recipe

all-purpose flour

shortening

water

honey

In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening using a pastry blender or two knives, until the pieces are no bigger than pea sized. Pour in the warm water and mix to form a dough. Cover and let rest twenty minutes.

While the dough is resting, heat the oil in a deep fryer or heaving bottomed pan to 375 degrees.

Roll the dough out to 1/4 inch thick on a lightly floured surface. Cut the dough into 3 inch squares. Fry until golden brown on both sides, then drain on paper towels. Serve warm drizzled with honey.

https://content.jwplatform.com/videos/msxmooay.mp4

Puffy And Pillowy Sopapillas Are Fried To Perfection And Topped With Honey. Sprinkle A Little Powdered Sugar On Top Of This Simple Mexican Dessert!

Perfect Homemade Sopapilla Recipe - Light and airy, slightly sweet Mexican restaurant-style sopapillas (AKA fry bread) are easy to make at home. They are delicious served warm for dessert with honey on the side!

Perfect Homemade Sopapilla Recipe

milk (or water)

lard (or vegetable shortening)

cinnamon

vegetable oil (or peanut oil

Set out a stand mixer. Place the flour, lard, baking powder, sugar, cinnamon, and salt in the bowl. Pour the warm milk over the lard. Then beat on medium until very smooth. If the dough doesn’t quite come together add another small splash of milk and beat again.

Wrap the dough in plastic and let it rest for 20-30 minutes.

Meanwhile, set a large 6-8 quart sauce pot over medium heat. Add the oil to the pot. Attach a frying thermometer to the side of the pot, making sure the tip is down in the oil. Bring the temperature to 375 degrees F. Set a holding plate on the side lined with paper towels.

Once the dough has had time to rest, sprinkle a clean work surface with extra flour. Roll the dough ball out into a large rectangle, 1/8 -1 /4 inch thick. Using a pizza cutter to cut the dough into 3 inch squares.

Working in batches, carefully drop 3-5 squares in the hot oil. Let them rise to the surface of the oil, then use tongs to flip them over. Fry for 1-2 minutes per side until light golden brown. (They will look darker out of the oil.)

Move to a hold plate. Repeat with the remaining sopapillas.

Serve warm, with a side of honey.

Sometimes referred to as the Navajo taco, sopapillas originated in the southwestern state of Arizona. As a dessert sopapillas are topped with sugar, cinnamon and even honey.&nbsp;Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic

Fried Sopapillas

real butter

milk

sugar (as topping)

cinnamon (as topping)

honey (as topping)

Add all the dry ingredients in a kitchen mixer and pulse.

Then add the butter and run the kitchen mixer until you get a coarse dough.

Now add the milk and water and run the kitchen mixer.

In a matter of seconds, you get a soft dough.

Cut the dough in half and put half of the dough on a lightly floured board.

Cut the circle through the middle and then into 4 triangles.

Preheat a big pot to 375℉ with vegetable oil, filled to about ⅓ of the pot.

Fry 2-3 sopapillas at a time until golden brown for about 2-3 minutes.

Turn the sopapilla and fry the other side.

Take the sopapillas from the pan with a slotted spoon and drain on a paper towel.

Cool slightly while you combine the cinnamon and sugar.

Sprinkle the sopapillas with the cinnamon sugar or drizzle with honey.

With this easy Sopaipilla recipe, you will be able to make crispy, light, and delicious Sopapillas at home.

Sopapillas at Home

tbsp. shortening

vegetable oil

For dusting & drizzling:

confectioners sugar

tbsp. honey

In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it well with the flour.

Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough.

On your table or countertop, knead the dough for about 4-5 minutes until it is smooth. Form a ball with the dough and place it back in the bowl.

Cover the dough with a plastic or kitchen napkin and let it rest for at least 20 minutes. This resting time helps the gluten to develop and make it easy for you to roll out the dough and form the sopapillas.

After the resting time, slightly knead the dough again and then form it back into a ball. Flatten the ball a little bit, then cut it into 4 pieces using a knife or a pastry cutter.

Pour the oil into a large pot and turn the heat to medium-low. The oil should reach an average temperature of 350ºF.

Roll the 4 pieces of dough to form smaller balls. Place one on your working surface and set the other 3 pieces aside, covered with plastic wrap. Form a round disk with the dough using a rolling pin. The disc should be about 6 inches in diameter, and ⅛ to ¼ of an inch in thickness.

Once you form the disc, cut it into four pieces. These pieces will look like triangles. Carefully place each one into the hot oil. Make sure you do not overcrowd the pot. Once the dough triangles are in the oil, they will inflate almost immediately. Continue cooking until the bottoms of the sopapillas are medium golden, then turn them to cook on the other side until light brown and crispy. The sopapillas will take a total of about 4-5 minutes to cook completely.

Remove the sopaipillas from the oil using a slotted spatula, and place them on a plate covered with paper towels (to absorb any excess oil) Follow steps 6-8 to continue forming and cooking the remaining sopapillas.

To serve the sopaipillas, dust them with the confectioner’s sugar and ground cinnamon, and then drizzle them with honey (or Piloncillo syrup, if you have any).

https://content.jwplatform.com/videos/d9ImijYX.mp4

How to Make Sopaipillas, also known as Sopapillas

Sopaipillas

Air-Fryer Cinnamon Sopapillas Bites

For the filling:

cornstarch

lemon, juiced

strawberries,

Splenda® Monk Fruit Granulated Sweetener

For the sopaipillas:

Splenda® Monk Fruit Granulated Sweetener, divided

vegetable oil spread

In a small bowl, mix cornstarch and lemon juice together. In a small saucepan, bring strawberries, sweetener, and water to a simmer over medium heat. Cook, stirring frequently, until strawberries start to release their juices and break down, about 10 minutes. Stir in cornstarch mixture and cook, stirring often, until sauce thickens, about 5 minutes. Let cool to room temperature.

In a large bowl, whisk 2 tablespoons of sweetener, flour, and baking powder together until combined. Using a fork or pastry cutter, cut vegetable oil spread into dry ingredients until it resembles a coarse meal. Add water gradually, while mixing constantly, until a loose dough forms.

On a lightly floured work surface, knead dough for 3 minutes until smooth. Cover with plastic wrap and let rest for 10 minutes. Roll dough out into a ¼-inch-thick rectangle. Cut into 12 equal squares.

Preheat air fryer to 400°F and coat with olive oil cooking spray. Working in batches, place sopapillas into the air fryer. Coat sopapillas with olive oil cooking spray. Cook until light golden brown, about 3-4 minutes. Repeat with remaining sopapillas.

Meanwhile, add remaining sweetener, cornstarch, and cinnamon to a blender. Blend until sweetener is a very fine powder.

Fill piping bag with cooled filling and cut off tip. Make a small hole in side of each sopapilla and fill with filling. Dust with powdered sweetener and serve.

How to make Air-Fryer Cinnamon Sopapillas Bites.

Sopapillas fried to pillowy and puffed perfection are the best Tex-Mex treat! They’re topped with cinnamon sugar and drizzled with honey.

Sopapillas Recipe

granulated sugar, (divided)

neutral oil, (plus more for frying (canola, vegetable,

cinnamon, (for topping)

Honey, (for topping)

In a large mixing bowl, add the flour, 2 tablespoons of granulated sugar, baking powder, and salt. Stir with a fork to combine.

Add the oil and water and stir to combine until a dough forms.

Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

Roll the dough into a ball, cover it with a clean kitchen towel, and let it rest for 20 minutes.

While the dough is resting, line a baking sheet with paper towels and heat the frying oil in a medium pot or Dutch oven to 375°F.

Prepare the cinnamon sugar topping by mixing the remaining 1 cup of granulated sugar and cinnamon into a shallow dish or plate until fully combined. Set aside.

Once fully rested, cut the dough ball in half. Roll out each half into a square about ¼ -inch thick, then cut the dough into 9 pieces (I used a pizza cutter for this). Each piece should roughly be a 3-inch square. You should have 18 pieces in total. (Some pieces may be rectangular or triangular in shape - that's okay.)

Working in batches, carefully add 2 sopapilla squares into the hot oil. Using a metal slotted spoon, lightly push down each square so that it is fully submerged in the oil. The dough will immediately begin to puff up quickly and should have a big air pocket in the middle.

Once the air pocket has formed, remove the slotted spoon and let the dough fry like normal. Flip the sopapillas over after 45 seconds, and let the other side fry.

When golden brown, remove the sopapillas with a spider strainer and allow any excess oil to drain and drip back into the frying pot. Transfer the sopapillas onto the plate with cinnamon sugar topping and roll until both sides are evenly coated. Set the coated sopapillas aside on the prepared baking sheet. Continue frying and topping the remaining sopapilla squares.

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Top 7 sopapillas recipes from across the web

The most viewed sopapillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sopapillas

Sopapilla Recipe

Perfect Homemade Sopapilla Recipe

Fried Sopapillas

Sopapillas at Home

Air-Fryer Cinnamon Sopapillas Bites

Sopapillas Recipe

The most viewed sopapillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine