1. What are sopapillas?

Sopapillas are a traditional Mexican fried pastry made from a simple dough of flour, baking powder, salt, shortening, and hot water. They puff up when fried, creating a light, crispy shell, and are typically served dusted with cinnamon sugar and drizzled with honey.

2. Why do sopapillas puff up when frying?

The combination of baking powder in the dough and the hot oil causes the sopapillas to inflate almost immediately once placed in the oil. Resting the dough for at least 20 minutes also helps develop the gluten, which contributes to that signature puffed shape.

3. What temperature should the oil be for frying sopapillas?

The oil should reach an average temperature of 350°F (175°C). Heat the oil over medium-low heat and use a thermometer to check — oil that is too hot will brown them too quickly on the outside before they cook through.

4. How long do sopapillas take to fry?

Each batch takes about 4 to 5 minutes total. Fry until the bottoms are a medium golden color, then flip and cook the other side until light brown and crispy.

5. Can I make sopapilla dough ahead of time?

Yes. The dough requires at least 20 minutes of resting time to allow the gluten to develop, which makes it easier to roll out. You can prepare the dough in advance and keep it covered with plastic wrap until you are ready to fry.

6. What do you serve with sopapillas for Cinco de Mayo?

The classic toppings are confectioners sugar, ground cinnamon, and a drizzle of honey. For a more traditional Mexican touch, you can also drizzle them with piloncillo syrup, which adds a rich, caramel-like sweetness perfect for a Cinco de Mayo celebration.

Homemade Sopapillas -

Name: Sopapillas at Home
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups flour; 1 tsp. baking powder; ¼ tsp. salt; 2 tbsp. shortening; ¾ cups hot water; 2 cups vegetable oil; ¼ cup confectioners sugar; 1 tsp. ground cinnamon; 4 tbsp. honey

Description

Celebrate Cinco de Mayo with these incredible homemade sopapillas! Light, crispy, pillowy fried pastries dusted with cinnamon sugar and drizzled with honey – they’re easier to make than you think and absolutely irresistible.

Ingredients

Scale

2 cups flour
1 tsp. baking powder
¼ tsp. salt
2 tbsp. shortening
¾ cups hot water
2 cups vegetable oil
¼ cup confectioners sugar
1 tsp. ground cinnamon
4 tbsp. honey

Instructions

Grab a large bowl and combine your flour, salt, and baking powder. Add the shortening and use your hands to work it into the flour mixture until everything’s well integrated.
Start adding the hot water gradually, a little at a time. Use your fingers to work the dough, mixing the dry ingredients with the water until it all comes together into a cohesive dough.
Turn the dough out onto your counter or work surface and knead for 4-5 minutes until it becomes smooth and elastic. Shape it into a ball and place it back in your bowl.
Cover the dough with plastic wrap or a clean kitchen towel and let it rest for at least 20 minutes. This resting period is crucial – it allows the gluten to relax, which makes the dough much easier to roll out and shape.
After the rest, give the dough another quick knead, then form it back into a ball. Flatten it slightly and use a knife or pastry cutter to divide it into 4 equal pieces.
Pour your oil into a large, heavy-bottomed pot and set it over medium-low heat. You’re aiming for about 350°F – use a thermometer if you have one.
Roll your 4 dough pieces into small balls. Take one ball and set the other 3 aside under plastic wrap so they don’t dry out. Use a rolling pin to roll your dough into a round disc about 6 inches across and ⅛ to ¼ inch thick.
Once you’ve got your disc rolled out, cut it into 4 triangular pieces. Carefully slip each triangle into the hot oil – don’t crowd the pot! Watch the magic happen as they puff up almost instantly. Let them cook until the underside turns medium golden, then flip them over to cook the other side until light brown and beautifully crispy. Each batch takes about 4-5 minutes total.
Use a slotted spatula to lift the finished sopapillas out of the oil and transfer them to a paper towel-lined plate to drain off any excess oil. Repeat the rolling, cutting, and frying process with your remaining dough pieces.
Time for the best part – serving! Dust your warm sopapillas generously with a mixture of confectioner’s sugar and cinnamon, then drizzle with honey (or piloncillo syrup if you’re feeling authentic). Serve immediately while they’re still warm and crispy!

Notes

These festive sopapillas are the perfect sweet ending to your Cinco de Mayo celebration!

The key to getting them to puff up properly is making sure your oil is at the right temperature – not too hot or they’ll brown before cooking through, not too cool or they’ll absorb too much oil.

The resting time for the dough is important, so don’t skip it!

These are best enjoyed fresh and warm, straight from the fryer. If you have piloncillo syrup, it adds an authentic touch, but honey works beautifully too.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 sopapilla
Calories: 100
Sugar: 5g
Sodium: 31mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg