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Sopapillas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 35 min
  • 130 min
  • $
Gatheredtable
adapted from The Cuisines of Mexico by Diana Kennedy

Ingredients

  • 1/4 cup unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup warm water
  • 2 cups canola oil, for frying
  • 1 cup powdered sugar, or to taste
  • optional: 1/3 cup honey

Directions

Prep: 1. Using your fingers, rub the butter into the flour until it is the size of large crumbs. 2. Dissolve the salt in the warm water. 3. Add the salty water to the flour mixture and stir until a dough forms. 4. Knead the dough on a lightly floured surface for about 2-3 minutes. 5. Cover with plastic wrap and set aside to rest at room temperature for 1 1/2 hours. Make: 1. Uncover the dough and roll out on a lightly floured surface until about 1/4-inch thick. 2. Cut the dough into small pieces about 2X2 inches. 3. Pour at least 2-inches of the safflower oil into a deep pot and heat the oil until hot. 4. Fry a few sopapillas at a time, as they puff up and rise to the surface, flip them over with a slotted spoon; about 1 1/2-2 minutes per side or until golden brown. 5. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. 6. Cool slightly. 7. Serve hot dusted with powdered sugar and drizzled with honey.

Notes

This dough is the same dough that we use for our homemade flour tortillas. It easily doubles if you plan on making both flour tortillas and sopapillas. Some of our team members love to sprinkle these with a few pinches of cinnamon.

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