📝 About This Recipe
A cornerstone of New Mexican and Tex-Mex cuisine, these pillows of fried dough are a sensory delight that bridge the gap between bread and pastry. When the hot dough hits the oil, it puffs into a hollow 'little pillow' with a crisp, golden exterior and a soft, airy center. Drizzled with amber honey and dusted with cinnamon sugar, they offer a comforting, nostalgic taste of the American Southwest that is impossible to resist.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting the work surface)
- 1 tablespoon Baking powder (ensure it is fresh for maximum puff)
- 1 teaspoon Kosher salt
- 1 tablespoon Granulated sugar (helps with browning)
- 2 tablespoons Vegetable shortening or lard (chilled and cut into small pieces)
- 3/4 cup Warm water (approximately 110°F)
For Frying
- 3-4 cups Vegetable or Canola oil (enough to reach 2-3 inches depth in the pan)
Toppings and Garnish
- 1/2 cup Wildflower honey (warm slightly for easier drizzling)
- 1/4 cup Powdered sugar (for dusting)
- 1 teaspoon Ground cinnamon (mixed with a little granulated sugar)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of granulated sugar until well combined.
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2
Add the chilled shortening or lard to the flour mixture. Using a pastry cutter or your fingertips, work the fat into the flour until it resembles coarse crumbs.
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3
Gradually pour in the warm water while stirring with a wooden spoon. Continue mixing until a soft, slightly sticky dough forms and pulls away from the sides of the bowl.
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4
Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes until the dough is smooth and elastic. Do not over-knead, or the sopapillas will be tough.
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5
Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 20 minutes. This allows the gluten to relax, ensuring the dough puffs properly.
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6
While the dough rests, fill a deep heavy-bottomed skillet or Dutch oven with about 3 inches of oil. Heat the oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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7
Divide the rested dough into 4 equal balls. On a floured surface, roll each ball out into a circle about 1/4 inch thick.
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8
Using a sharp knife or pizza cutter, cut each circle into 4 wedges or squares. Avoid pressing down too hard on the edges, as 'sealing' the edges can prevent them from puffing.
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9
Test the oil by dropping a small scrap of dough in; it should sizzle and pop to the surface immediately. Gently slide 2-3 dough pieces into the hot oil, being careful not to overcrowd.
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10
As the dough rises to the surface, use a slotted spoon to gently spoon hot oil over the top of the dough. This encourages the 'puffing' action.
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11
Fry for about 1-2 minutes per side, turning once, until they are a beautiful light golden brown and fully inflated.
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12
Remove the sopapillas with a slotted spoon and drain them briefly on a wire rack set over paper towels.
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13
While still hot, dust the sopapillas generously with powdered sugar and a sprinkle of cinnamon sugar.
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14
Serve immediately while warm, with a side of honey for drizzling or dipping.
💡 Chef's Tips
Maintain a consistent oil temperature of 375°F; if the oil is too cool, the dough will absorb grease and stay flat. Avoid rolling the dough too thin; a 1/4 inch thickness is the 'sweet spot' for a hollow center. Let the dough rest! Skipping the 20-minute rest period will result in rubbery dough that won't puff into pillows. When frying, don't crowd the pan, as this drops the oil temperature too quickly. For a traditional New Mexican experience, bite off a corner of the sopapilla and pour the honey directly into the hollow center.
🍽️ Serving Suggestions
Serve as a dessert following a spicy meal of Enchiladas or Chile Rellenos. Pair with a hot cup of Mexican Spiced Cocoa or strong black coffee. Serve alongside a scoop of Mexican chocolate ice cream for an indulgent sundae. For a savory twist, serve plain without sugar alongside a bowl of Green Chile Stew. Offer a variety of dipping sauces like agave nectar, cajeta (goat milk caramel), or raspberry coulis.