Sopapillas

How to Make Sopapillas

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1. Mix the flour, baking powder, salt and 1 tbsp sugar in a large bowl. Rub in the shortening until the mixture looks like fine crumbs. Add the water and mix to a soft dough.

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2. Knead on a lightly floured surface for 2 minutes, until smooth. Cover with a tea towel and rest for 30 minutes.

   Mark done Start 2 min timer

3. Roll the dough out to 5 mm thick and cut it into 16 squares, about 8 cm across.

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4. Heat the oil in a deep, heavy pan to 190°C / 375°F. Fry the squares 3 or 4 at a time, pushing them gently under the oil with a slotted spoon when they float, for about 1 minute on each side, until puffed and golden.

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5. Lift out with the slotted spoon and drain on kitchen paper. Mix the sugar and cinnamon for dusting. Dust the hot sopapillas with the cinnamon sugar and drizzle with the honey.

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Tips for Making Sopapillas

• Keep the oil at 190°C / 375°F. If it is too cool the dough soaks up oil and never puffs, and if it is too hot the outside burns before the middle is cooked.
• Roll the dough to an even thickness. Thick patches stay doughy and thin ones do not hold enough steam to puff.
• Fry in small batches and eat the sopapillas as soon as they are ready. They deflate as they cool.

What Goes With Sopapillas

• Honey
• Hot chocolate
• Refried beans

Keeping and Reheating

Best eaten within minutes of frying. They keep in an airtight container for 1 day and can be crisped in a hot oven for 4 minutes.

Questions About Sopapillas

Sopapillas Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.