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

Description

Sopapillas are classic pillowy fried pastries, golden and crisp outside with a tender, airy center. This easy homemade recipe brings you the authentic Southwestern treat, perfect for drizzling with honey and sharing warm right out of the fryer.

Ingredients

Units Scale

For the Dough

- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 1 1/2 cups warm water

For Frying

- 4-6 cups oil for frying (enough for 2-3 inches depth in the pot)

For Serving

Honey, for drizzling

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Instructions

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Add Wet Ingredients: Add the shortening and warm water to the dry mixture. Use a spatula or wooden spoon to mix until a dough forms. Cover the bowl and let the dough rest at room temperature for 20 minutes. This allows the dough to hydrate and the shortening to incorporate fully.
Shape the Dough: Lightly flour a clean work surface. Roll the dough into a rectangle about ¼ inch thick. Using a pizza cutter or sharp knife, cut the dough into 3-inch squares. The edges do not need to be perfect.
Heat Oil: Pour 2-3 inches of oil into a Dutch oven or heavy-bottomed pot. Heat the oil to 375°F (190°C), using a thermometer to ensure accurate temperature. Line a baking sheet with paper towels for draining the fried sopapillas.
Fry Sopapillas: Working in batches, gently lower several dough squares into the hot oil. Fry for 1-2 minutes per side, turning as needed, until they are puffed and golden brown. Remove each batch with a slotted spoon and transfer to the paper towel-lined baking sheet to drain excess oil.
Repeat: Continue frying the remaining dough, making sure not to overcrowd the pot and allowing the oil to return to temperature between batches.
Serve: Enjoy the sopapillas warm with a generous drizzle of honey.

Notes

Use warm tap water to help melt the shortening and properly blend the dough.
Test the oil temperature with a small piece of dough; it should puff and sizzle quickly. If it browns too fast, reduce the heat.
Fry just a few at a time to prevent overcrowding, which drops oil temperature and can cause sogginess.
Allow oil to return to 375°F between batches for even frying.
Leftover sopapillas can be stored in an airtight container at room temperature for up to one day; reheat in the oven or air fryer to restore crispness.

Nutrition

Serving Size: 1 sopapilla
Calories: 150
Sugar: 2g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg