Sopaipillas

A sweet hollow bread you can drizzle with honey or roll in sugar and cinnamon. Serve with your favorite mexican meal. Prep time is also rest time.

Ready In:
55mins
Yields:
Units:

ingredients

directions

  • Stir together flour, baking powder, and salt.
  • Cut in shortening until mixture resembles cornmeal.
  • Gradually add water, stirring with a fork (dough will be crumbly).
  • Turn onto a floured surface and kneed into a smooth ball.
  • Divide dough in half; let stand 10 minutes.
  • Roll each half into a thin 12 x 10 rectangle.
  • Cut dough into 2 1/2 inch squares (do not reroll or patch dough).
  • Fry a few at a time in deep hot fat (pushing the dough down into the oil immediately with a spatula and bumping the edges on the side of your frier to help them puff up) until golden brown.
  • Drain on paper towels.
  • Serve with honey or roll in sugar-cinnamon mixture.
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"A sweet hollow bread you can drizzle with honey or roll in sugar and cinnamon. Serve with your favorite mexican meal. Prep time is also rest time."
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  1. Meliska
    These were absolutely perfect! They puffed up beautifully like delicious little pillows ; ) I hadn't tried them rolled in cinnamon and sugar before, but that's my new favorite way to eat them! I didn't have shortening on hand, so I used Earth Balance and that worked just fine. I just made a test batch and 1/3 of the recipe made a dozen gorgeous little sopaipillas.
    Reply
  2. JJarmer
    So easy and good thanks
    Reply
  3. Vseward Chef-V
    I have been looking for this recipe for ages. It's one of those I remember eating as a kid and loving it with honey poured into it. I've tried to get my mom's recipe for years!!! It's a simple recipe, but the technique and a pinch of this and that is what I needed. This is it. THANK YOU for sharing... I will be making these for my kids.
    Reply
  4. Diane S.
    Another tip for sopaipillas: after their obligatory rest and after you have cut them, roll them even thinner, then place them one or two at a time in the very hot oil, then submerge them immediately in the oil, using the back of a spatula. They will puff immediately. If you plan to split and fill them , the second rolling isn't necessary, but the submersion is. Also, if you cook them this way until they are quite dark, they will keep a few hours (6 or so)in a single layer on the counter. You can re-heat them in a hot oven for a few minutes. When I lived in Barstow, CA, these were a staple at church suppers, brought in huge panfuls and having been made in the relative cool of the eaarly morning.
    Reply
  5. dukeswalker
    I'm not sure what happened here - they turned out flat, flat, fat. No puff, poof or anything that looked like a "pillow". I love sopapillas - but this recipe just didn't turn out - and I followed it exactly as written.
    Reply
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