Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 3 tbsp unsalted butter or shortening, room temp
- 3/4 cup (177 ml) warm water + 1/4 cup (60 ml) warm milk
- 2 quarts neutral oil for frying
- 1/2 cup sugar + 2 tsp ground cinnamon
- 1 cup honey in squeeze bottles, warmed slightly
Do This
- 1. Whisk flour, baking powder, salt, and sugar. Cut in butter until sandy.
- 2. Add warm water and milk; mix, then knead 3–4 minutes until smooth. Rest 30 minutes, covered.
- 3. Mix cinnamon and sugar; set up a rack-lined sheet and a shallow bowl for tossing.
- 4. Heat 2 inches oil to 375°F in a heavy pot.
- 5. Roll dough 1/8 inch thick; cut into 3-inch squares or triangles.
- 6. Fry 2–3 at a time, 45–60 seconds per side until puffed and deep golden; drain and toss in cinnamon sugar.
- 7. Serve hot with squeeze bottles of warm honey for tearing and drizzling.
Why You’ll Love This Recipe
- Classic puffy, hollow pillows—light, crisp, and tender inside.
- Simple pantry dough with quick rest and fast frying.
- Warm cinnamon sugar and a drizzle of honey at the table for a true New Mexican-inspired treat.
- Perfect for sharing—kids love tearing them open and squeezing on honey.
Grocery List
- Produce: None (optional: a citrus zest to stir into the sugar)
- Dairy: Milk, unsalted butter (or use shortening)
- Pantry: All-purpose flour, baking powder, granulated sugar, ground cinnamon, fine sea salt, neutral frying oil, honey
Full Ingredients
For the Sopapilla Dough
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1 tbsp (12 g) granulated sugar
- 3 tbsp (42 g) unsalted butter or vegetable shortening, room temperature
- 3/4 cup (177 ml) warm water
- 1/4 cup (60 ml) warm milk
Cinnamon Sugar
- 1/2 cup (100 g) granulated sugar
- 2 tsp ground cinnamon
- Pinch of fine salt
For Frying & Serving
- 2 quarts (about 1.9 L) neutral oil (canola, peanut, or vegetable)
- 1 cup (340 g) honey, warmed and poured into squeeze bottles
Step-by-Step Instructions
Step 1: Make the dough
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the butter or shortening and cut it into the flour with your fingertips or a pastry blender until the mixture looks like fine, even crumbs with no large pieces of fat remaining.
Step 2: Hydrate and knead
Stir together the warm water and warm milk (about 105–110°F). Drizzle it into the flour mixture while stirring with a fork until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth, soft, and slightly springy. The dough should not be sticky; dust lightly with flour only if needed.
Step 3: Rest the dough
Cover the dough bowl with a clean towel or plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten so the sopapillas puff easily and roll out thinly.
Step 4: Prepare to fry
In a deep, heavy pot or Dutch oven, pour in oil to a depth of about 2 inches. Clip on a thermometer and heat the oil to 375°F over medium heat. Line a sheet pan with a wire rack. In a shallow bowl, mix the cinnamon, sugar, and a pinch of salt. Warm the honey gently so it flows easily, then transfer it to squeeze bottles.
Step 5: Roll and cut
On a lightly floured surface, roll the rested dough to 1/8 inch thick (very thin and even). Trim the edges, then cut into 3-inch squares or triangles using a knife or pizza cutter. Keep pieces covered with a towel so they do not dry out while you fry.
Step 6: Fry until puffed and golden
Working in batches of 2–3, carefully slip dough pieces into the 375°F oil. They should sink briefly, then puff dramatically within 15–30 seconds. Gently spoon hot oil over the tops to encourage full puffing. Fry 45–60 seconds per side until deep golden. Maintain oil between 360–375°F. Transfer to the rack to drain for 20–30 seconds.
Step 7: Coat and serve with honey
While still hot, toss the sopapillas in the cinnamon sugar to coat lightly. Pile onto a warm platter and bring to the table with squeeze bottles of honey. Serve immediately—tear open the hollow centers and drizzle in warm honey.
Pro Tips
- Temperature control is everything: 365–375°F yields maximum puff and minimal oil absorption.
- Roll thin and even (1/8 inch). Uneven thickness causes partial puffing.
- Do not pierce the dough—holes will prevent the signature hollow center.
- For the crispiest exterior, toss in cinnamon sugar while still hot so it adheres.
- Keep finished sopapillas warm in a 200°F oven for up to 20 minutes if frying in many batches.
Variations
- Savory sopapillas: Skip the cinnamon sugar. Dust with flaky salt and serve alongside red or green chile, beans, and stews.
- Cajeta or piloncillo syrup: Swap honey for warm cajeta (goat’s milk caramel) or a simple piloncillo-cinnamon syrup.
- Spiced sugar: Add a pinch of cayenne or cardamom to the cinnamon sugar for a subtle twist.
Storage & Make-Ahead
The dough can be made up to 24 hours in advance; wrap well and refrigerate, then bring to room temperature for 20–30 minutes before rolling. Cut dough pieces can be frozen in a single layer between parchment, then sealed; thaw at room temperature 30 minutes before frying. Fried sopapillas are best fresh, but leftovers keep 1 day in a paper bag at room temperature; re-crisp on a rack in a 350°F oven for 5–8 minutes. If reheating, sugar-coat after warming. Honey keeps at room temperature; warm gently before serving.
Nutrition (per serving)
Approximate for 3 sopapillas plus about 1 tbsp honey: 460 calories; 16 g fat; 67 g carbohydrates; 6 g protein; 2 g fiber; 12 g sugar; 390 mg sodium. Values will vary with oil absorption and honey used.
