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Prepare to fall in love with this perfectly crispy and pillowy Mexican donut!!
We Love Sopapillas!
My mom has been making these Mexican donuts for us for years. We love to whip up a classic Mexican treat with our best-loved Mexican dinner ideas! My kids are always requesting sopapilla for dessert (no surprise they’re called the “doughnuts of the Southwest”).
These are similar in consistency to Indian Fry Bread and are typically served as a dessert for many Mexican meals.
Why we love them
- Quick and easy. They are made in minutes with pantry staples!
- Delicious. 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.
Ingredients
PREP TIME: 30 minutes
COOK TIME: 10 minutes
- 4 cups all-purpose flour – creates the base of the dough, be sure to measure the flour correctly for the best texture
- 2 teaspoons baking powder – helps the dough rise into a fluffy pillow
- 1 teaspoon salt – not only adds flavor but helps with the texture of the dough
- 4 tablespoons shortening – or lard. I don’t recommend butter as it has a different melting point and the results may vary.
- 1½ cups warm water – the warm water helps bind all the ingredients together
- 2 quarts oil for frying – use melted lard, shortening, vegetable oil, canola oil, or peanut oil
- honey – honey is traditional but Strawberry Jam or Honey Butter also tastes great
How to Make SopapillaS
- DOUGH. 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.
- PREP. While the dough rests, heat 2 quarts 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.
- FRY. 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.
- SERVE. Serve the sopapillas warm, and drizzle with honey.
Air Fryer Directions
Keep in mind air fried sopapillas won’t puff up as much as traditional ones.
- 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.
Complete the Meal
- MAIN DISHES: Chicken Enchiladas, Beef Enchiladas, Taco Salad Recipe
- SIDE DISHES: Canned Refried Beans, Homemade Salsa, Homemade Spanish Rice Recipe
- MORE MEXICAN DESSERTS: Arroz Con Leche, Mexican Fried Ice Cream, Churro Recipe, Tres Leches, Chocolate Tres Leches
More collections: Mexican Desserts, Mexican Dinner Ideas, Mexican Casserole Recipes
Sopapilla Recipe
A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.
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.
Video
Notes
- Make ahead of time. Keep the dough 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. Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
- 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 over heat them or they will dry out and harden.
Nutrition
Calories: 1188kcal, Carbohydrates: 24g, Protein: 3g, Fat: 122g, Saturated Fat: 10g, Sodium: 148mg, Potassium: 84mg, Fiber: 1g, Sugar: 1g, Calcium: 27mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
But What is a Sopapilla?
- Sopapillas (or sopaipillas) are dough that puff up when fried and they have a hollow center. They are a type of quick bread served in several regions with Hispanic heritage (Wikipedia).
- We prefer to serve these little pillows of goodness sweet, like many Tex-Mex restaurants. Having said that, they’re also served savory like they do in Northern New Mexico.
How to keep warm?
- 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.
Variations?
- Sweet ideas. Stuff with Whipped Cream and fresh berries or sprinkle with cinnamon sugar.
- Savory ideas. Fill them with taco meat, Cafe Rio Shredded chicken, or Carne Asada. Cover with chile and cheese and top with lettuce and tomato.
Make Ahead of Time?
- 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.
How to Store Sopapillas?
- Store cooked sopapillas at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
How to Freeze?
- Place the cooled sopaillas in a freezer Ziploc and freeze for up to 2 months.
Reheating?
- 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.
For More Mexican Desserts:
Arroz con Leche
45 mins
Churro Recipe
35 mins
Mexican Wedding Cookies
1 hr 26 mins
Sopapilla Cheesecake
40 mins
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!