Sopapilla Recipe
User Reviews
5
Sopapilla Recipe
Description
The Sopapilla recipe begins with combining flour, baking powder, and salt, cutting in shortening to create a crumbly texture before adding warm water to form a dough. After resting the dough for twenty minutes, it is rolled out thinly and cut into 3-inch squares. These are fried in hot oil at 375°F until puffed and golden brown, which happens quickly, typically in about 15 seconds per side. The high frying temperature ensures rapid puffing and a light texture.
Once fried, sopapillas are drained and served warm, often with honey drizzled over the top to add sweetness. This fried dough treat has a delicate crispness on the outside and a soft, pillow-like interior. It can be enjoyed as a snack or dessert.
The dough can be stored refrigerated for up to 24 hours or frozen up to two months. When ready to use, thawing, rolling, and frying are required as usual. Leftover sopapillas can be kept warm in a low oven or stored properly and reheated gently to avoid drying. Careful reheating restores their softness and prevents hardening.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons shortening
- 1½ cups water warm
- 2 quarts cooking oil for frying
- honey
Instructions
- In a large bowl, whisk 4 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Cut in 4 tablespoons shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized.
- Pour in 1½ cups warm water and mix to form a dough. Cover the bowl with plastic wrap and let rest for twenty minutes.
- While the dough rests, heat 2 quarts oil in a deep fryer or heavy-bottomed pan until the oil temperature is 375°F.
- Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3-inch squares.
- Fry each square in hot vegetable oil until it puffs up and turns golden brown on both sides. Take each batch out of the hot oil and drain on a paper towel-lined plate.
- If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
- Serve the sopapillas warm, and drizzle with honey.
Notes
- The dough can be refrigerated for up to 24 hours before frying to develop flavor.
- For longer storage, freeze the dough wrapped tightly; thaw before rolling and frying.
- After frying, keep sopapillas warm in a 200°F oven for up to one hour without drying them out.
- Store leftovers at room temperature for 1-2 days, or refrigerate in an airtight container for up to 4 days.
- Reheat gently in a 300°F oven for about 5 minutes to refresh sopapillas; avoid overheating which causes drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 1188 kcal
% Daily Value*
| Calories | 1188kcal | 59% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 122g | 188% |
| Saturated Fat | 10g | 50% |
| Sodium | 148mg | 6% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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