We have made Sopapillas (Mexican donuts) for years and love them so much!
Sopapilla is that classic Mexican dessert that puffs up golden and airy, then gets drizzled with honey while it is still warm. They are crisp on the outside, soft inside, and so fun to make when you want a restaurant-style treat at home (it’s no surprise they’re called the “doughnuts of the Southwest”)
The kids are always requesting sopapillas for dessert, and we can’t blame them. They really are so soft and delicious, similar in consistency to Indian Fry Bread but typically served as a dessert. And they’re easier than you’d think!
If you love classic Mexican desserts like this, be sure to try Churros, Fried Ice Cream, Cheesecake Chimichangas, and Mexican Chocolate Cake.
Why we think you’ll love it:
- Quick and easy. You just need a few pantry staples, and they fry in seconds, making them quick to prepare!
- Delicious. The dough puffs up into light, airy pockets. They’re usually dusted in sugar, powdered sugar, or cinnamon sugar, and then drizzled with honey (similar to a classic Donut recipe).
- Versatile. Most often a dessert, easily fill these with sweet or savory ingredients after being fried.
Sopapilla Ingredients
- All-purpose flour (4 cups): Forms the base structure of the dough. Be sure to measure the flour correctly for the best texture.
- Baking powder (2 teaspoons): Helps the sopapillas puff up when fried.
- Salt (1 teaspoon) – enhances overall flavor.
- Shortening (4 tablespoons): Adds tenderness and helps create a soft interior. Or use lard. I don’t recommend butter as it has a different melting point, and the results may vary.
- Warm water (1½ cups): Brings the dough together and activates the baking powder.
- Oil (2 quarts, for frying): Creates the crisp golden exterior and signature puff.
- Honey: Adds sweetness and classic finishing flavor when drizzled over warm Sopapillas. Honey is traditional, but Strawberry Jam or Honey Butter also tastes great.
How to Make Sopapillas
DOUGH. In a large bowl, whisk flour, baking powder, and salt. Cut in shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized.
Pour in warm water and mix to form a dough.
Cover the bowl with plastic wrap and let it rest for twenty minutes.
PREP. While the dough rests, heat oil in a deep fryer or heavy-bottomed pan until the oil temperature is 375°F.
If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3-inch squares.
FRY. Fry each square in hot vegetable oil until it puffs up and turns golden brown on both sides. Take each batch out of the hot oil and drain on a paper towel-lined plate.
SERVE. Serve the sopapillas warm, and drizzle with honey.
Kristyn’s Recipe Tips
- Let the dough rest so it relaxes, rolls out easily, and puffs better.
- Keep oil at 375°F for proper puffing and even browning.
- Fry only a few at a time to maintain oil temperature.
- Gently press the dough into the oil to encourage puffing.
- Serve immediately! Warm Soppapillas have the best texture.
- To air fry, spray the basket with oil, place the dough inside, and cook at 350°F for 8 minutes. Flip each one and cook for another 4 minutes. Once they’re golden brown, remove from the air fryer and brush with melted butter.
Sopapilla Recipe
Video
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons shortening
- 1½ cups warm water
- 2 quarts oil, for frying
- honey
Instructions
- In a large bowl, whisk 4 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Cut in 4 tablespoons shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized.
- Pour in 1½ cups warm water and mix to form a dough. Cover the bowl with plastic wrap and let rest for twenty minutes.
- While the dough rests, heat 2 quarts oil in a deep fryer or heavy-bottomed pan until the oil temperature is 375°F.
- Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3-inch squares.
- Fry each square in hot vegetable oil until it puffs up and turns golden brown on both sides. Take each batch out of the hot oil and drain on a paper towel-lined plate.
- If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
- Serve the sopapillas warm, and drizzle with honey.
Notes
- Let the dough rest so it relaxes, rolls out easily, and puffs better.
- Keep oil at 375°F for proper puffing and even browning.
- Fry only a few at a time to maintain oil temperature.
- Gently press the dough into the oil to encourage puffing.
- Serve immediately! Warm Soppapillas have the best texture.
- To air fry, spray the basket with oil, place the dough inside, and cook at 350°F for 8 minutes. Flip each one and cook for another 4 minutes. Once they’re golden brown, remove from the air fryer and brush with melted butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Set the oven to 200°F and place a baking tray inside. As the sopapillas come out of the oil, let them drain on a paper towel for 1-2 minutes, then place them in the oven to keep warm for up to one hour.
Keep the dough covered in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
Store cooked sopapillas at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
Place the cooled sopaillas in a freezer Ziploc and freeze for up to 2 months.
To reheat, set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not overheat them or they will dry out and harden.
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This recipe was first shared March, 2020.
Sopapillas, being hollow, should be eaten by biting off a small corner, squirt honey inside, tilt around a bit to spread the honey and then eaten by hand without covering yourself with honey. We discovered they are also excellent filled with flan; the custard cuts some of the greasy quality and the sopapilla give a bit of bite to the flan.
Like pita bread they can be a container after cookiing for any kind of savory filling as well, though a bit more fragile. Yum.
That’s a great tip about the honey! Your other filling ideas also sound delicious. Thanks for trying the recipe and sharing your ideas!