Classic Sopapillas: Crispy Fried Dough Pillows
Delightfully crisp and fluffy, sopapillas are a beloved treat originating from New Mexico, rich with history and flavor. These pillows of fried dough, often enjoyed drizzled with honey or sprinkled with cinnamon sugar, bring a sweet and savory experience to your table.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Heavy-bottomed deep pot or Dutch oven (at least 5-quart / 4.7L)
- Clip-on deep-fry thermometer
- Spider strainer or slotted spoon
- Paper towel-lined plate or wire cooling rack
Ingredients
- 2 cups all-purpose flour 250g
- 1 tablespoon baking powder fresh for optimal rise
- 1 teaspoon fine sea salt 6g
- 2 tablespoons vegetable shortening 25g, or cold unsalted butter for a richer flavour
- ¾ cup warm water 180ml, approximately 104°F / 40°C
- 4 cups vegetable oil approximately 4 cups / 34 fl oz, for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon fine sea salt
- Cut the cold vegetable shortening into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces remaining.2 tablespoons vegetable shortening
- Gradually add in the warm water, mixing with a fork until a soft dough begins to form. If too dry, add more water, one tablespoon at a time.3/4 cup warm water
- Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
- Cover with a clean towel and let rest for 20 minutes to relax the gluten.
- Roll the dough out to a 1/4-inch (0.6 cm) thick rectangle and cut into 3-inch (7.5 cm) squares or triangles.
- Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 375°F / 190°C. The oil should be at least 3 inches (7.5cm) deep. Use a clip-on thermometer to monitor the temperature throughout frying.4 cups vegetable oil
- Carefully slide 2–3 dough pieces into the hot oil. As they float to the surface, gently press them under the oil with a slotted spoon or ladle hot oil over the tops to encourage puffing. Fry until golden brown, about 1–2 minutes per side. Work in small batches to keep the oil temperature steady.
- Remove the sopapillas with a spider strainer or slotted spoon and drain on paper towels or a wire cooling rack to remove excess oil.
Notes
Storage: Keep leftover sopapillas in an airtight container at room temperature for up to 1 day. Avoid refrigerating — moisture makes them soggy.
Reheating: Place directly on an oven rack at 350°F / 175°C for 5–7 minutes to restore crispness. Never microwave.
Make-Ahead: Prepare the dough up to 24 hours in advance, wrap tightly in plastic wrap, and refrigerate. Let it sit at room temperature for 15 minutes before rolling.
Substitution: Replace vegetable shortening with cold unsalted butter for a richer flavour; the sopapillas will brown slightly faster.
Pro Tip: Maintain oil at a steady 375°F / 190°C between batches — use a clip-on thermometer and adjust the heat after each batch to prevent temperature drops.
Serving Suggestion: Lightly dust with cinnamon sugar or drizzle with warm honey before serving.
Nutrition
Serving: 1servingCalories: 2213kcalCarbohydrates: 49gProtein: 6gFat: 225gSaturated Fat: 35gPolyunsaturated Fat: 127gMonounsaturated Fat: 52gTrans Fat: 2gSodium: 903mgPotassium: 68mgFiber: 2gSugar: 0.2gCalcium: 187mgIron: 3mg
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