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This golden fried dough treat has been my secret weapon for impressing guests with minimal effort. Sopapillas create those magical moments where everyone pauses mid-conversation to savor each bite of these puffy, crispy pastries.
I first made these sopapillas for a spontaneous game night, and now my friends specifically request them whenever they visit. The delighted expressions when people take their first bite of these honey drizzled pillows makes the minimal effort completely worthwhile.
- All purpose flour: Forms the base of our dough giving the perfect texture
- Baking powder: Creates that signature puff and lightness
- Salt: Balances the flavors and enhances the sweetness of toppings
- Shortening: Provides tenderness, look for a high quality vegetable shortening
- Warm water: Activates the baking powder and brings the dough together
- Vegetable oil: For frying, choose one with a high smoke point
- Powdered sugar: Adds a delicate sweetness that melts into the warm pastry
- Honey: Creates the traditional sweet finish, use local honey for best flavor
- Prepare the dry mixture:
- Whisk flour, baking powder, and salt together thoroughly in a large bowl. This uniform distribution ensures each sopapilla rises evenly when fried.
- Cut in shortening:
- Use a pastry blender or fork to incorporate the shortening until the mixture resembles coarse crumbs. This creates pockets of fat that will expand during frying, creating that signature airy texture.
- Form the dough:
- Slowly add warm water while stirring until a cohesive dough forms. The warmth activates the baking powder giving you a jumpstart on creating those puffy pockets.
- Knead briefly:
- Work the dough gently for 2 to 3 minutes until smooth. Overworking develops too much gluten resulting in tough rather than tender sopapillas.
- Rest the dough:
- Cover the dough with plastic wrap and allow it to rest for 15 minutes. This relaxes the gluten and makes the dough easier to roll out.
- Heat the oil:
- Pour vegetable oil into a heavy bottomed skillet to about 2 inches deep and heat to 350°F to 360°F. This temperature range is crucial for properly puffed sopapillas.
- Roll and cut dough:
- On a lightly floured surface, roll dough into a 9 x 12 inch rectangle, then cut into 12 pieces. Even thickness ensures uniform cooking.
- Fry in batches:
- Cook the dough pieces without crowding, about 1 to 2 minutes per side until golden brown. They should puff up almost immediately.
- Drain and garnish:
- Place fried sopapillas on paper towels to absorb excess oil, then dust with powdered sugar and drizzle with honey while still warm.
My absolute favorite way to enjoy sopapillas is with a drizzle of local wildflower honey that I pick up at our farmers market every summer. The floral notes complement the simple fried dough perfectly. My grandmother taught me to make these decades ago, and the smell of the frying dough still transports me to her kitchen.
Serving Suggestions
Sopapillas shine with both sweet and savory applications. For a dessert version, serve them warm with honey, powdered sugar, or cinnamon sugar. They also pair beautifully with ice cream or chocolate sauce for a more decadent treat. For a savory twist, skip the sugar and serve with beans, ground beef, or chile con queso for a New Mexican style meal. The neutral dough works wonderfully as a vehicle for bold flavors.
Storage Tips
While sopapillas truly shine when served fresh and warm, you can store any leftovers at room temperature for 1 to 2 days in an airtight container. To revive their crispness, warm them in a 350°F oven for 5 minutes. For longer storage, freeze them for up to 3 months and reheat in the oven directly from frozen. Avoid refrigerating as this can make them soggy and tough.
Cultural Background
Sopapillas have deep roots in New Mexican and Tex Mex cuisine, though similar fried dough treats appear across Latin American cultures. The name comes from the Spanish word "sopaipa" meaning bread soaked in oil. Traditional celebrations often feature these pastries, and in New Mexico, they frequently appear as both sweet treats and as edible plates for savory dishes. Their popularity dates back centuries, with each region developing their own variations on this simple yet delicious recipe.
Frequently Asked Questions
- → What are sopapillas made of?
Sopapillas are made from simple ingredients such as flour, baking powder, salt, shortening, and warm water. They're fried to golden perfection.
- → How do I ensure my sopapillas puff up?
To ensure puffy sopapillas, make sure the oil is heated to 350°F-360°F and avoid overcrowding the pan while frying.
- → Can I bake sopapillas instead of frying?
Traditional sopapillas are fried, but you can try baking them at 400°F until golden. However, the texture may differ from the crispy exterior achieved through frying.
- → Are sopapillas sweet or savory?
Sopapillas are versatile and can be enjoyed sweet or savory. Add honey or powdered sugar for sweetness, or pair with savory toppings for a different flavor.
- → How should I store leftover sopapillas?
Store cooled sopapillas in an airtight container at room temperature for 1-2 days, or refrigerate for 2-4 days. Reheat to regain crispiness.
- → Can sopapillas be made ahead of time?
While sopapillas are best fresh, you can prepare the dough in advance and fry them just before serving for optimal taste and texture.