Classic Fried Sopapillas Honey

Sopapillas are the kind of treat my family expects at every special dinner and holiday – soft golden pillows of fried dough that disappear in minutes, especially when drizzled with honey and dusted with sugar. Years ago, a neighbor brought over a big plateful and I have been making them ever since to share the same joy.

The first time I tried these after a long day I felt instantly comforted and proud at how each one puffed up in the pan my kitchen filled with warmth and laughter

Ingredients

• All purpose flour: brings the chewy structure to the sopapillas make sure it is fresh for best texture
• Baking powder: helps create that signature puffy lift check your baking powder is still active
• Salt: balances the sweetness and brings out flavor use fine salt so it mixes evenly
• Vegetable shortening: keeps the dough tender clean taste is key
• Warm water: helps everything come together aim for just above room temperature
• Oil for frying: neutral oils like canola or sunflower ensure a clean crisp fry
• Powdered sugar and honey or cinnamon sugar for serving: the finishing touches that make every bite sweet and special choose good quality honey for best results

Step-by-Step Instructions

Make the Dough:

Mix together the flour baking powder and salt in a medium bowl until well blended Use forks or your hands to cut in the vegetable shortening so the mixture resembles fine crumbs Slowly pour in the warm water stirring until the dough starts to pull away from the sides Then knead it inside the bowl for several minutes until smooth and elastic this step is worth the patience for extra tender sopapillas

Rest the Dough:

Cover the bowl tightly with a plate or plastic wrap and let the dough rest for about twenty minutes This rest is what makes the dough easier to roll and leads to lighter puffier results

Heat the Oil:

Pour enough oil into a medium saucepan so it measures about one to two inches deep Warm the oil over medium heat until it is hot not smoking I usually test by dropping in a tiny piece of dough if it gently sizzles you are ready

Roll and Cut:

Turn the dough out onto a floured surface Roll it into a large square roughly one eighth inch thick then use a sharp knife or pizza cutter to cut three even strips vertically and then three the other way making nine even pieces

Fry the Sopapillas:

Using tongs lay each square gently into the hot oil It will sink at first then float up Spoon hot oil over the top as it cooks for that perfect pillow effect Fry each side for about thirty seconds aiming for golden brown Flip carefully and cook the other side the same way When done move to a paper towel lined plate Repeat with the rest

Serve:

While still warm dust generously with powdered sugar and a drizzle of honey You can also toss them in a cinnamon sugar mixture for extra sweetness Sopapillas are best enjoyed right away with sticky fingers and big smiles

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My favorite part is the moment the dough puffs up in the oil like magic No one in my house can resist sneaking a bite before the sugar even goes on One year we had a contest for the puffiest sopapilla and laughed until we cried

Storage Tips

Leftover sopapillas keep well for up to two days at room temperature Covered loosely with a clean towel on the counter is perfect To reheat place them on a baking sheet in a warm oven for five minutes Avoid microwaving unless you prefer them softer

Ingredient Substitutions

You can use butter or solid coconut oil in place of the vegetable shortening both deliver good results For a whole wheat twist try substituting up to half of the all purpose flour with whole wheat flour Know that this makes them a little heartier and less fluffy

Serving Suggestions

Serve sopapillas with a big drizzle of local wildflower honey for classic comfort They are fantastic with a scoop of vanilla ice cream and a spoonful of fruit preserves Some folks like savory versions filled with shredded cheese and beans making them a lovely appetizer too

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Cultural Context

Sopapillas are a beloved treat across New Mexico Texas and the Southwest closely tied to Spanish and indigenous culinary roots Every family tucks their own tradition into the recipe My grandmother always insisted on using honey from our backyard hives to make them extra special

Frequently Asked Questions

→ How do I achieve the perfect puffiness?

Ensure the oil is hot enough and spoon oil over the sopapillas as they cook to help them puff up fully.

→ Can I use butter instead of shortening?

Butter can be used as a substitute, but shortening gives a lighter, crispier texture to the finished dough.

→ What type of oil is best for frying?

Neutral oils like vegetable or canola work best for frying sopapillas due to their high smoke points.

→ How should I serve sopapillas?

Sopapillas are delicious when dusted with powdered sugar and drizzled with honey or sprinkled with cinnamon sugar.

→ How long do sopapillas stay fresh?

Store at room temperature for up to two days, but they are best eaten fresh and warm after frying.

→ Can I prepare the dough ahead of time?

The dough can be made a few hours in advance and kept covered until ready to roll and fry.