Sopapillas Recipe
Golden, pillowy, and lightly sweet, this sopapillas recipe brings the spirit of New Mexico to your kitchen. Perfect with honey, these fried pastries are a Southwest favorite.
Sopapillas are a beloved treat throughout the American Southwest, especially in New Mexico, where they’re often served warm with drizzled honey. This version stays true to tradition with a light and airy texture.
Key Ingredients in This Sopapillas Recipe
All-purpose flour – Forms the foundation for the dough, offering a balanced texture that fries up light and crisp.
Baking powder – The key leavening agent that helps the sopapillas puff into their signature pillows.
Granulated sugar – Adds a subtle sweetness to the dough, enhancing its flavor without overpowering.
Kosher salt – Balances the sweetness and strengthens the flavor profile of the pastry.
Honey – Incorporated into the dough and also served alongside, honey deepens the sweetness and ties the dish to its traditional roots.
Whole milk – Brings moisture and richness, helping to bind the dough while contributing to its tender texture.
Canola oil, peanut oil, or lard – Used for frying; these fats ensure crisp, golden exteriors and authentic flavor.
Crafting the Perfect Sopapillas Dough
The dough starts with a quick mix of dry ingredients, followed by a blend of honey and milk. Once combined, it rests to relax the gluten, making it easier to roll and fry.
After resting, the dough is rolled thin, then cut into rectangles. Each piece is fried at 375°F until golden and puffed. Serve immediately with honey or preserves for a truly Southwest-style dessert.
Sopapillas Recipe Tips for Success
Achieving the perfect puff is all about dough thickness and oil temperature. If a sopapilla doesn’t puff, it may be rolled too thick or the oil may be too cool. Try adjusting the dough and always test one piece first. Keeping the sopapillas warm in a 200°F oven helps preserve their light texture before serving.
How to Store Sopapillas Recipe Leftovers
While sopapillas are best enjoyed fresh, leftovers can be stored in an airtight container at room temperature for up to two days. To reheat, place them in a 300°F oven for 5–7 minutes. For longer storage, freeze them between layers of parchment in a sealed bag, then reheat in the oven straight from frozen.
Sopapillas Recipe FAQs
Why didn’t my sopapillas puff up?
They might be rolled too thick or the oil wasn’t hot enough. Try rolling the dough thinner and ensuring the oil hits 375°F.
Can I use a different type of flour?
All-purpose is best, but pastry flour can yield an even more tender bite. Avoid bread flour, which can make the dough too chewy.
What oil is best for frying sopapillas?
Canola, peanut oil, or lard are all excellent. They have high smoke points and neutral flavors that don’t overpower the sopapillas.
Can I make the dough in advance?
Yes, the dough can rest in the fridge for up to 24 hours. Let it come to room temperature before rolling and frying.
Sopapillas Recipe
Ingredients
- 2 teaspoons kosher salt
- 3/4 cup whole milk
- 1 tablespoon honey
- 2 cups all-purpose flour
- Canola oil peanut oil, or lard for frying
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
Instructions
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt by whisking thoroughly. Form a well in the center and pour in the milk and honey. Stir together with a spoon or by hand until a sticky dough begins to take shape. Cover the bowl with a clean towel and set it aside to rest for 20 minutes.
- Pour oil into a cast iron skillet or medium-sized pot until it reaches a depth of about three inches. Begin heating the oil to 300°F. Lightly flour your rolling surface and pin. If the dough remains sticky post-resting, lightly dust it with flour to prevent sticking.
- Transfer the dough to the floured surface and roll it out to approximately 1/8-inch thickness in a rough square shape. Slice the dough into rectangles measuring roughly 4 by 3 inches. Prepare a tray lined with paper towels or a clean kitchen cloth to absorb excess oil.
- Increase the oil temperature to 375°F. Gently place two to three rectangles at a time into the hot oil. Fry each batch for about one minute, flipping halfway through. The sopapillas should puff and achieve a light golden color, avoiding over-crispness. Move each batch to the lined tray to drain. Continue until all pieces are fried.
- For optimal taste, serve immediately. Alternatively, keep the sopapillas warm in an oven preheated to 200°F while finishing the remainder. Offer alongside honey and apricot preserves for a classic presentation.
