Name: Sopaipillas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 Sopaipillas, 12 serving(s)
Ingredients: 2 cups flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon sugar; 2 tablespoons vegetable oil; 2 tablespoons heavy cream; 1/2 cup warm water

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Recipe by twissis

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Sopaipillas are fried Mexican pastries that are eaten for breakfast or dessert, usually w/honey or cinnamon sugar. They are so easy to make even if you have a ready commercial source for them & are esp fun as the finale of a Tex-Mex dinner. The source for this recipe was Diana Rattray, Southern U.S. Cuisine. (NOTE: This recipe has been corrected by my site source & those changes to the liquid ingredients are now reflected here as well.)

Ready In:: 1hr
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ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons heavy cream
¹⁄₂ cup warm water

directions

In a lrg mixing bowl, combine flour, baking powder, salt & sugar. Stir till blended.
Stir in oil, cream & water. Knead to make a soft dough.
Turn out onto a lightly floured surface. Knead lightly. Dough will be sticky. Cover w/dish cloth & let rest for 30 minutes.
Heat about 3 in of oil in a heavy saucepan or deep fryer to 375°.
Roll dough into a rectangle about 12x9 in & 1/8-in thick. Cut into 3-in squares.
Carefully add squares to the hot oil, 2-3 at a time. Use a fork to press down into the oil so they will puff. Fry till golden brown (turning once) & drain well.

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RECIPE MADE WITH LOVE BY

@twissis

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@twissis

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"Sopaipillas are fried Mexican pastries that are eaten for breakfast or dessert, usually w/honey or cinnamon sugar. They are so easy to make even if you have a ready commercial source for them & are esp fun as the finale of a Tex-Mex dinner. The source for this recipe was Diana Rattray, Southern U.S. Cuisine. (NOTE: This recipe has been corrected by my site source & those changes to the liquid ingredients are now reflected here as well.)"

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review by Mary K. W.

4/11/2007

These are very easy to make up. To my taste, they're just not quite sweet enough, even when sprinkling cinnamon and sugar on them after they cooked. Also, I thought the dough is a little tough, but that could be just me.

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photo by Creation In Hope

9/6/2006

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photo by Creation In Hope

9/6/2006

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review by Creation In Hope

9/3/2006

I made these for the Photo Swap #6. OK I wanted to really make these but poor twissis told me not to due to the wrong liquid content. I did some research on the internet for sopaipillas and found a similar recipe and used the water content from that recipe and then decreased it by 1 tablespoon for the heavy cream. I used 3/4 cup water minus 1 tablespoon. These came out really good. There does need to be some adjustment still in the liquid content but that will be easy since Diana Rattray (after I e-mailed her) fixed her recipe on her site. I do encourage people to try this recipe since it is really good. I used a cinnamon sugar mixture and sprinkled it over the top of them for flavor. Please do enjoy.

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review by ColeLogansMom

7/18/2006

i feel really bad about having to give such a bad review. I was very excited to find this recipe and share it with my kids. It was a dessert that I had frequently as a child. this particular recipe I dont think is figured right on the wet and dry mixtures. I could not getjust the few tablespoons of wet liquid to make the 2 cups flour into a dough. I will keep trying to look this recipe up if anyone knows the correct wet/dry combination I know it can be great! Thanks

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