Sopapillas
User Reviews
5
Sopapillas
Description
The dough for Sopapillas is a simple mix of all-purpose flour, vegetable shortening, baking powder, honey, salt, and warm water. After mixing and a rest period to relax the gluten, the dough is rolled thin and cut into squares. These dough pieces are fried in hot oil heated to around 375°F, causing them to puff and turn golden brown in about 1 to 2 minutes. If the dough resists puffing, gently pressing the dough in the hot oil helps encourage the puffing effect.
The final Sopapillas have a crisp exterior and hollow, slightly chewy interior. They are typically served warm and drizzled with honey for sweetness. Variations include tossing them in cinnamon sugar or spicing with apple pie or pumpkin pie spices for a seasonal twist.
Using a Dutch oven or heavy-bottomed pot helps maintain consistent oil temperature to get even frying. Overcrowding the oil reduces temperature and prevents proper puffing. The frying oil can be strained and reused a couple of times for efficiency. The resting time for the dough is key to achieving the airy texture and puffed shape characteristic of Sopapillas.
Ingredients
- 4 cups all-purpose flour plus additional for dusting (480g)
- ¼ cup vegetable shortening (51g)
- 2 teaspoons baking powder
- 1 teaspoon honey plus additional to serve
- ½ teaspoon salt
- 1½ cups water 105-110F) (360mL, warm
- vegetable oil for frying
Instructions
- In a large bowl, stir together the flour, shortening, baking powder, honey, and salt until combined. Stir in the warm water until fully combined and smooth. Cover and let stand at room temperature for 20 minutes.
- On a lightly floured surface, roll out the dough into a 12x18-inch rectangle (about 1/4-inch thickness). Cut into 3-inch squares.
- In a large Dutch oven, pour oil to a depth of 1 1/2-inches. Heat over medium-high heat until a deep-fry thermometer registers 375F.
- Line a baking sheet with paper towels.
- Working in batches, carefully add dough squares to the oil. (Don’t overcrowd the pot.) Fry, turning as needed, until golden brown on both sides and puffed for about 1 to 2 minutes. (If your dough isn’t puffing in the oil, gently tap them with your strainer to quickly submerge them in the hot oil. This should encourage them to puff.) Let drain on the paper towels. Serve warm, drizzled with honey.
Notes
- Dust hot sopapillas with cinnamon sugar before honey for a sweeter finish if desired.
- Try apple pie or pumpkin pie spice for warmer, seasonal flavors.
- Use a thermometer to maintain oil temperature at 375°F to prevent burning or undercooking.
- Fry in batches without overcrowding to keep oil hot and promote puffing.
- A Dutch oven or heavy pot helps maintain steady frying temperature and reduce splatter.
- Strain and reuse frying oil one or two times after cooling and filtering.
- Rest the dough at room temperature to improve puffing and texture during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 113mg | 5% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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