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Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part. Every bite is sweet, and sticky, messy and incredible.
You have to serve them hot. And you HAVE to eat all of them at that meal. You can’t save any for later. Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.
Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants. They are perfect because they are simple, inexpensive, and actually quite filling. Did I mention delicious? Did I mention my addiction to them?
When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size. As soon as the float to the top start spooning the hot oil over them to make them puff even more. Turn them once and take them out of the oil when they are golden.
Sopapillas
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 1 1/2 cups warm water
Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and mix until the dough is smooth.
Cover and let stand for 20 minutes for the gluten to relax. Meanwhile heat the oil in a deep fryer to 375 degrees.
Roll out on floured board 1/8 thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain. Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.
Image:Marye Audet
987 days ago
[...] for bringing you honey bears to enjoy with your pizza crust. It’s kind of like eating a sopapilla with honey as dessert, only thicker and yummier. This pizza place started in Idaho Springs, [...]
I am so glad you like them pamela!
What a wonderful recipe for sopapillas!!! Brings back childhood memories of mom making them for us. She still makes them, just not as good anymore. My sister found a somewhat similar recipe for sopapillas, yet not as great as this one. I found this recipe this morning and made them for my daughter. She couldn’t stop saying Mmmmmm after each bite. I can’t wait for my husband to come home this evening and greet him with a warm bite of these delectable treats!
1260 days ago
[...] Authentic Sopapillas for Your Sugar Fix __________________ Our Raptor RV 2006 F350 CC LWB Dually XLT Oxford white manual 4×4 6.0 PSD 6 speed. 4.10 LS front and rear, Built May05. 4" turbo back, 100gal aux fuel tank. A real pig from a stop, but give me 10′ and she’ll lite’em up. [...]
Corrine, I will do that! Thanks
These look positively divine. Please consider submitting the recipe to the Root Source Challenge — next week’s ingredient is honey and you could win a cookbook!
Check it out:
http://www.cookthink.com/blog/?p=1204
1336 days ago
[...] sopapillas. Actually I didn’t even realize I how much I was missing sopapillas until I saw this post via Tastespotting. What are sopapillas you ask? Delicious pillows of fried dough native to the [...]
Thanks for stopping by Leonor!
They look so light… and delightful! :)
1338 days ago
[...] Authentic Sopapillas [...]
Ah Hah! We have Indian Fry bread here in Nevada. I’d never heard the difference between fry bread and sopapillas described as you have. Thanks. I just had a similar experience with scones. I had some in Utah that I loved but after leaving there could never find them. Just recently I discovered that Utah scones are a different breed from the more common biscuit like scones. Utah scones are fried and similar to sopapillas and eaten dripping with honey. Found a good website that describes them and their origin.
Thanks again for the great sopapilla recipe and for the the info.
1347 days ago
[...] Sopapillas [...]
1348 days ago
[...] to Baking Delights for a quick, cheap, easy and delicious dessert your family will [...]
LOL Diane.
Sopapillas (sweet) and Indian Fry Bread (with beans) are very similar but not the same..at least not in Texas.
You may not thank me when you get on the scales in a month.
A Hispanic friend of mine in New Mexico introduced me to sopapillas. She used them more like bread and we filled them or used them as a scoop with beans. She did also use them as dessert with honey or sugar. I love them both ways. I have always had trouble making them like she did, Her recipe was similar to this one so now I am re-motivated to try again.
Thanks – I think:)
Bunny. thanks! I don;t hve the best camera..but I am working on my images. :)
Tablebread- Gotta love those little Mexican places..people who have only eaten corporate Tex-Mex do NOT know what they are missing.
When I saw these delicious little wonders that you created the post went straight to my favorites folder! I grew up in Texas and there used to be a little Mexican restaurant there that would serve these as a dessert with honey and I loved them!
Thank you so much for putting this recipe out there :)
Making these and eating them all while they’re hot….not a problem in this house Marye!! LOL!! Those pictures are beautiful!!
LOL Jen!
All I can say is I’m SO glad we don’t have a deep fryer. One over-the-top decadent recipe was enough for me this week. ;-)