Sopapillas are pure magic. Little dough squares hit hot oil and puff into crispy, hollow pillows of joy.
No yeast. No waiting. Just mix, roll, fry, and drench in honey. They’re the 15-minute dessert you didn’t know you needed. Serve them at dinner parties or eat them in your pajamas. No judgment.
Step-by-Step Instructions
Make the Dough
In a bowl, whisk flour, baking powder, salt, and sugar.
Add melted butter and warm water. Stir until a soft dough forms.
Knead on a floured surface for 2 minutes until smooth (don’t overwork).
Roll and Cut
Roll dough out to ¼-inch thickness. Cut into 2-inch squares or triangles.
Heat the Oil
Heat 2 inches of oil in a pot to 375°F (190°C).
Fry
Drop 3-4 dough squares into hot oil. They’ll puff up in 10-15 seconds.
Fry for 30-45 seconds per side until golden brown.
Drain on paper towels or a wire rack.
Coat and Serve
Roll in cinnamon sugar while still warm, or skip and just drizzle with honey.
Serve immediately. Drizzle with honey right before eating (so they stay crisp).
Summary
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Yield: 20 sopapillas
Difficulty: Easy (watch the oil temp)
Storage Notes
- Don’t store leftovers. Sopapillas are a fresh-only situation. They get sad and soggy within hours.
- Make ahead: Cut the dough squares and stack them between parchment paper. Keep in the fridge for up to 2 days. Fry fresh when ready.
- Reheat (if you must): Air fryer at 350°F for 2-3 minutes. Never microwave.
