Homemade Sopapilla Recipe
Published April 22, 2022. This post may contain affiliate links. Please read my disclosure policy.
This delicious easy-to-make homemade sopapilla recipe is fried to perfection and topped off with a dusting of sugar, cinnamon, and warm honey. I know these will quickly become your new favorite go-to dessert once you try them.
I have a sweet tooth problem and love finishing off every meal with a tasty treat. If you’re similar to me, then you definitely have to try my tres leches cake or churros.
Sopapilla
A sopapilla, traditionally spelled sopaipilla, is a crisp, puffy, deep-fried pastry that resembles an air-filled pillow. It is said that the sopapilla originated in Albuquerque, New Mexico more than 200 years ago. However, they are most likely a descendent of sweet fried dough from Southern Spain which is known as sopaipa. It’s commonly served with warm honey and syrup that has been flavored with anise or cinnamon. In some countries, they are served as savory side dishes like beans.
While my recipe steers a little bit from the original, I believe with a few ingredients that have been swapped out and added, they make the softest most tender, and fluffy sopapillas out there.
Ingredients and Substitutions
- Flour – I use all-purpose flour, but if you wanted to use bread flour, increase the liquid amount by 5% to 7%.
- Salt – This will help season up our sopapilla.
- Baking Powder – Use a good baking powder to help these puff up.
- Fat – Traditionally lard would be used, but you can also use shortening or softened unsalted butter.
- Eggs – I like to add a large, whisked egg to help provide structure and flavor.
- Liquid – I believe whole milk really helps in the flavor and texture department, but please feel free to use water. Make sure the liquid is between 110° and 115°.
How to Make a Sopapilla
Use these step-by-step procedures and images to make a delicious homemade sopapilla
Whisk together the flour, salt, and baking powder until combined.
Next, add in the fat and use your fingers to break it so that it is completely incorporated into the flour.
Make a well and add a whisked egg to it and then slowly start to mix in the flour.
Add some of the hot milk a 1/3 cup at a time while mixing the dough together until it is combined, and all the milk has been added.
Knead the dough for 5 to 7 minutes on a clean surface and then cover and let rest for 45 minutes.
Take a small amount of dough, about a golf ball size, and roll it out until it is about 6” in diameter and a ¼ thick.
Fry the dough in oil at 350° for 2 minutes per side or until browned and fluffy. See Chef Notes
Serve the sopapilla by dusting it with cinnamon, powdered sugar, and warm honey. See chef notes on other options.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within minutes of making them.
How to Store: Cover and keep in the refrigerator for up to 3 days. Be sure that they do not have any cinnamon, sugar, honey, or other sauces on them before storing. These do not freeze all that well, so I do not recommend doing so.
How to Reheat: Add the desired number of sopapillas to a cookie sheet tray lined with parchment paper and bake at 350° for 4-6 minutes or until hot and crispy. You can also simply heat it in the microwave.
Frequently Asked Questions
Are sopapillas and Buñuelos the same?
- While the dough is similar, Buñuelos are thinner and crispier more like a tortilla than a pastry.
chef notes + tips
- As soon as you add the dough to the fryer oil immediately start spooning the hot oil on top of the unfried part of the dough to help it puff up and brown.
- Feel free to decorate these sopapillas by serving them with chocolate sauce, caramel, ice cream, or whipped cream.
More Dessert Recipes
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Video
Homemade Sopapilla Recipe
Ingredients
- 4 cups all-purpose flour
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¼ cup fat
- 1 whisked large egg
- 1 1/3 cup warm milk
- oil for frying
- cinnamon, powdered sugar, and honey for garnish
Instructions
- Whisk together the flour, salt, and baking powder until combined.
- Next add in the fat and use your fingers to break so that it is completely incorporated into the flour.
- Make a well and add the whisked egg to it and then slowly start to mix in the flour using your clean hands.
- Add some a 1/3 cup of the milk at a time while mixing the dough together until it’s combined, and all the milk has been added.
- Knead the dough for 5 to 7 minutes on a clean surface and then cover with a towel and let rest for 45 minutes.
- Take a small amount of dough, about a golf ball size, and roll it out until it is about 6” in diameter and a ¼ thick.
- Fry the dough in oil at 350° for 2 minutes per side or until browned and fluffy. Repeat the process until the dough has been used and fried. See additional Chef Notes on frying procedures.
- Serve the sopapilla by dusting it with cinnamon, powdered sugar, and warm honey. See chef notes on other options.
Oh boy tasty 😋 thank you ChefBilly😁🤩👋
Thank you
Absolutely yummy! Thank you!
my pleasure
Which restaurant inspired these? Born and raised and I know my fave spots for sopapillas but curious what is yours?
Casa Gallardo
Going to be trying this recipe! What kind of fat was used in the video?
I make Sopapillas all the time and I have to say that the addition of the milk and egg are inspired! Really Great Recipe! Thanks Chef Billy!
I was in Santa Fe New Mexico at a Native American Celebration with native dancers and food booths and I had a savory stuffed sopapilla with shredded meat lettuce cheese salsa and it was amazing! You gotta try it!