Prep 1 hr
Cook 2 mins
This is a Mexi. To guarantee they puff, it is important to keep the oil at 375°F.
- 414.03 ml all-purpose flour
- 14.79 ml sugar
- 9.85 ml baking powder
- 4.92 ml salt
- 29.58 ml shortening
- 158.51 ml milk
- vegetable oil
- cinnamon sugar
- Combine the first 4 ingredients. Cut in the shortening with a pastry blender until the mixture is just crumbly. Add milk stirring with a fork until dry ingredients are moistened.
- Shape into a ball; turn dough out onto a lightly floured surface and knead gently until smooth (about 1 minute). Cover dough and let rest 1 hour.
- Roll the dough into 1/16 inch thickness with a floured rolling pin. Using a pizza cutter cut the dough in to 3 inch squares, cover dough with a damp towel or cloth.
- Pour oil to 2 inches deep in a heavy pot. Heat to 375°F Drop the dough a few at a time into the hot oil turning immediately to allow even puffing. Turn back over and cook until both sides are light golden brown. Drain on paper towels and repeat until all dough is used. Serve immediately with honey and cinnamon sugar.
These were great! My family made these often when I was young and we used cookie cutters to make fun shapes. We loved watching them poof up! The temperature really is key to get them to poof. I don't have a thermometer that goes high enough, but heating the oil on 8 out of 10 on my electric stove worked well. Thanks!!
Took these to a Mexican dinner party and everyone just raved about them! This was my first attempt to make sopapillas and they were very easy with this recipe! Thanks!
These are so yummy! I didn't have the patience to let the dough rest. My dough was impossible to work with probably because I didn't follow directions. Mine puffed but didn't hollow out.