Can I use butter instead of shortening in the dough?

Yes, you can substitute softened butter for shortening, but be aware that shortening creates a slightly flakier, puffier texture. Butter adds great flavor but may result in slightly different puffing.

What’s the ideal oil for frying sopapillas?

Choose a neutral-tasting oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil isn’t recommended as it can overpower the delicate flavor.

Why didn’t my sopapillas puff up?

There are a couple of common reasons: the oil may not be hot enough (it should be at 375°F), or the dough may be rolled too thin or thick. Make sure your dough is an even ¼ inch and your oil is properly preheated.

Can I make the dough ahead of time?

Yes, you can prepare the sopapilla dough a few hours ahead. Simply cover tightly and keep at room temperature until you’re ready to roll, cut, and fry.

Homemade Sopapillas Recipe

Name: Homemade Sopapillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southwestern
Ingredients: 4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; ¼ cup shortening; 1 ½ cups warm water; 4-6 cups oil for frying (enough for 2-3 inches depth in the pot); Honey, for drizzling

Light, puffy, and drizzled with honey, homemade sopapillas are the kind of treat that brings everyone to the kitchen—and they’re much easier to make than you might think! With just a handful of pantry staples and a little bit of time, you can have a basket of these warm, golden pillows ready to devour. They’re fluffy inside, crisp outside, and taste incredible straight from the fryer. And the best part? They’re perfect for busy weeknights, impromptu get-togethers, or any time that sweet craving hits!

Why You’ll Love This Recipe

Quick to Make: The dough comes together in minutes, with only a short rest before frying. You’ll be enjoying fresh sopapillas in well under an hour.
Minimal Ingredients: Uses basic pantry items you probably already have—no complicated shopping lists or fancy flours.
Versatile: Sopapillas are delicious as a dessert with honey, but they also work beautifully as a base for savory fillings. The possibilities are endless!
Crowd-Pleaser: Whether for family or friends, nothing beats serving a warm plate of homemade sopapillas. They disappear fast—don’t say you weren’t warned.

Ingredients You’ll Need

All-Purpose Flour: The classic base, ensuring the sopapillas are crisp yet tender.
Baking Powder: This is what gives them their signature puff.
Salt: Just enough to balance the flavor—don’t skip it!
Shortening: For that irresistibly flaky, melt-in-your-mouth texture. You can substitute with softened butter, but shortening gives the best puff.
Warm Water: Crucial for dissolving the shortening and making the dough pliable.
Oil for Frying: A neutral oil like vegetable or canola is ideal. You’ll want enough to fill your pot two to three inches deep, to allow the sopapillas to float and puff.
Honey: The perfect finishing touch. Drizzle generously for maximum bliss.

Note: Always use warm water—it helps the shortening blend smoothly and kickstarts the puffing magic!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Savory Sopapillas: Omit the honey and fill the cooked sopapillas with seasoned ground beef, cheese, or beans for a delicious twist.
Cinnamon Sugar: Dust your hot sopapillas with cinnamon sugar immediately after frying for an extra touch of sweetness and crunch.
Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a slightly nutty flavor and added fiber.
Dipping Sauces: Try chocolate sauce, dulce de leche, or fruit preserves for dipping instead of honey.

How to Make Homemade Sopapillas

Step 1: Make the Dough

In a large bowl, whisk together the flour, baking powder, and salt. Pour in the warm water and add the shortening, then stir everything until a shaggy dough forms. Mix until well combined—no need to knead endlessly.

Step 2: Rest the Dough

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for about 20 minutes. This gives the gluten a chance to relax, making the dough easier to roll out.

Step 3: Roll and Cut

Lightly flour your countertop and roll the dough out into a rectangle about ¼ inch thick. Slice the dough into three-inch squares using a pizza cutter or sharp knife. Don’t stress about perfect shapes—rustic is charming!

Step 4: Heat the Oil

Pour enough oil into a Dutch oven or deep, heavy-bottomed pot to come up about 2-3 inches. Heat to 375°F. Line a sheet tray with paper towels for draining.

Step 5: Fry to Perfection

Test the oil with a scrap of dough—it should bubble and puff up instantly. Fry just a few sopapillas at a time, about 1-2 minutes per side, turning once so both sides are golden and beautifully puffed.

Step 6: Drain and Serve

Transfer the sopapillas to your paper towel-lined tray. While still warm, drizzle with honey or toss in your favorite topping. Eat right away for maximum delight!

Pro Tips for Making the Recipe

Temperature is Key: If the oil isn’t hot enough, the dough won’t puff; if it’s too hot, the outside will burn before the inside cooks. Use a thermometer for best results.
Don’t Crowd the Pot: Fry in batches for even cooking and to keep the oil temp steady.
Rest the Dough: Even if you’re in a rush, don’t skip this step—it really does help with rolling and puffing.
Serve Fresh: Sopapillas are at their best piping hot and crunchy, so fry right before you plan to serve them.

Tip: To pre-check your oil, drop in a tiny piece of dough. Bubbling and puffing are a sign you’re ready to fry!

How to Serve

Serve sopapillas piled high on a warm platter, generously drizzled with honey, or dusted with powdered sugar. For a fun twist, set out a trio of sauces—honey, chocolate, and jam—and let everyone dip to their heart’s content. These make a fantastic ending to a casual taco night or as a sweet treat with afternoon coffee. Want to go savory? Fill them with pulled pork, beans, or queso for a Southwestern-inspired snack.

Make Ahead and Storage

Storing Leftovers

Sopapillas are best eaten fresh, but if you do have extra, keep them in an airtight container at room temperature for up to a day.

Freezing

You can freeze sopapillas after frying! Cool completely, then store in a single layer in a freezer-safe bag for up to a month. To serve, thaw at room temperature and reheat as below.

Reheating

To bring them back to crispy life, pop leftover or thawed sopapillas in the oven or air fryer at 350°F for about 5 minutes. They’ll taste almost as good as newly made.

Avoid the microwave—reheated sopapillas can turn soggy instead of staying light and crispy!

FAQs

Can I use butter instead of shortening in the dough?

Yes, you can substitute softened butter for shortening, but be aware that shortening creates a slightly flakier, puffier texture. Butter adds great flavor but may result in slightly different puffing.
What’s the ideal oil for frying sopapillas?

Choose a neutral-tasting oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil isn’t recommended as it can overpower the delicate flavor.
Why didn’t my sopapillas puff up?

There are a couple of common reasons: the oil may not be hot enough (it should be at 375°F), or the dough may be rolled too thin or thick. Make sure your dough is an even ¼ inch and your oil is properly preheated.
Can I make the dough ahead of time?

Yes, you can prepare the sopapilla dough a few hours ahead. Simply cover tightly and keep at room temperature until you’re ready to roll, cut, and fry.

Final Thoughts

Homemade sopapillas are the kind of treat everyone should try at least once—and after you’ve tasted them hot and drizzled with honey, you’ll want to make them again and again. They’re quick, they’re easy, and they always bring a little extra joy to the table. Grab your flour and get frying—it’s time to treat yourself!