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 you’ll love it + Why it works:
- 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.
- Resting the dough helps it puff. A short rest relaxes the dough so it rolls evenly and fries up better.
- Hot oil creates the puff. Frying at 375°F makes the dough steam and inflate quickly.
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 dust in sugar, powdered sugar, or cinnamon sugar, and then drizzle with honey (similar to a classic Donut recipe).
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.
These look delicious. Are your Mexican recipes in your cookbook ? Thank you! I want to buy the cookbook.
This Sopapilla recipe in not in the cookbook, but it does contain 30 of our family favorite Mexican food recipes along with hundreds of other Lil’ Luna favorites!
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!
I tried making these. I cut the recipe in half. I am not sure what I did wrong. My sopapillas did not fluff up. It was horrible. I rolled them 1/4″ thick and cut them into 3″ square. What would have them so dense that they would not fluff up? Thank you.
Sorry to hear your sopapillas didn’t fluff up. Sometimes if the baking powder isn’t fresh/new or if the flour isn’t measured correctly, that could result in more dense sopapillas. Thanks for giving the recipe a try though!!
My Apache picky eater said these are the best frybreads ever!!
If it weren’t for the half dozen or so pop-up ads, maybe I could see the recipe. I make it a point to never buy from products that use them. I’m using my phone so it’s TERRIBLE. I’ve been interrupted 3 times just trying to write this.
Can you use this sopapilla recipe to stuff them with meat & deep fry
Great, simple recipe. I didn’t have any shortening at home, so I substituted with butter and it worked great. This recipe made about 40 sopapillas. I served with lots of drizzles of honey. My family of 6 ate half of them and I packed the rest in containers for the kids to take for school snack with some packets of honey. They’re still yummy at room temp. I would definitely make this recipe again and hopefully remember to get shortening for next time.
I’ve watched my mom and grandma make these for many years but never tried to do it myself. These were great for my first attempt even tho I made them a bit too thin. Oh well, that gives me a reason to try them again 😁
I will definitely keep this recipe!
That makes us so happy to hear!! Way to give them a try! I’m glad you enjoyed the sopapillas.
Very, very good. Thank you for sharing the recipe.
You’re welcome!
Looks delicious. Thank you
What kind of oil did you use?
I love these puffy sopapillas more than the flat and crispy ones! thank you so much for sharing this recipe!
Wow! I have never made these before and now I will make them all the time! My family loved these, thank you!
Ohhh I’d go for a cinnamon sugar sopapilla right about now! So fluffy and delicous!
Could you make these in an air fryer?
I haven’t tried these in an air fryer before. I suppose you could, but haven’t tried it. If you do, you’ll have to let us know how they turn out!
Does anybody know if you can replace the butter for the shortening
Hope these are as good as I think they are. I have one lady that constantly makes Mexican dishes. This will be a good surprise
How do you fill a sopapilla, before or after frying n If before how?
You would fill the so papilla after frying. Just cut a slit in the side if stuffing with beef or beans, or a small opening if injecting cream or jam/berries.
I tasted this dessert in Denver in 1985. This is a treat to make.
You have a great memory! They are delicious!
I usually Pair my Mexican food with American desserts. I’ll have to try making this next time. They look simple, but yummy.
My favorite! When i saw your recipe i knew i had to make these. they were sooo good!
THIS RECIPE IS A KEEPER — SO GOOD!
It’s only been until recently that I tried these. I’m way behind & I’ve totally been missing out! They are light & airy & perfectly sweet!