With simple pantry ingredients, you will have these Homemade Sopapillas ready in no time. Perfectly light and crispy, rolled in cinnamon sugar and dipped in sweet honey- the perfect treat!
What is a Sopapilla?
Sopapillas are a type of fry bread or quick bread, although some classify them as a pastry. They have a Mexican heritage, but are also common in New Mexico. The dough has a similar taste to funnel cakes.
They bake up to lovely little hollow pillows. I was always told that the word sopapilla meant “little pillows”, but that was incorrect. The first sopapillas were actually called Xopaipa and it translates from Mozarabic to bread soaked in oil. Not nearly as attractive as doughy bread with a drizzle of honey, right?
Most are tossed with a cinnamon sugar blend, but I’ve seen a few fancy versions that stuff them with a cream cheese blend or fresh fruit jams. These can also be served on the side as a dipping sauce.
Gather This
You only need a handful of pantry ingredients to make these homemade sopapillas. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- All-purpose flour
- Baking powder
- Fine sea salt
- Nutmeg
- Shortening
- Warm water
- Granulated sugar
- Ground cinnamon
- Vegetable oil
- Honey
Perfect Pairings
I like to toss my sopapillas in a cinnamon and sugar blend and use honey. I know, I know, SO MUCH SUGAR. But I only make them about once a year, so I don’t beat myself up.
Tossing in cinnamon and sugar is optional, but needs to be done right after the sopapilla drains from oil so it doesn’t clump, but while the puffed dough is still hot and tacky so it sticks.
Nowadays I just lightly dip in honey, but in my childhood, I loved biting off a corner and pouring honey instead the sopapillas and rolling it around. You can also dip it in a sauce like raspberry, strawberry, caramel, dulce de leche or fudge sauce.
Homemade Sopapillas Recipe
Ingredients
- 4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 4 tablespoons vegetable shortening , cut into small cubes
- 1 ½ cups warm water
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 2 quarts vegetable oil , for frying
- honey , for dipping and optional
Instructions
- Whisk or sift together the 4 cups flour, 2 teaspoon baking powder, 1 teaspoon fine sea salt and ¼ teaspoon ground nutmeg in a medium bowl or bowl of a stand mixer fitted with the paddle attachment.
- Add the cubed 4 tablespoons vegetable shortening and 1 ½ cups warm water, mixing until dough forms. Do not overmix.
- Cover bowl with a damp tea towel for 15 minutes to let rest.
- While dough rests, combine the 1 cup sugar and 2 teaspoons ground cinnamon in a medium bowl. Set aside.
- Roll out onto a clean, lightly floured work surface. Roll to 1/8 inch thick and cut into 3-4 inch squares.
- Use a deep fryer thermometer, heat 2 quarts vegetable oil in a large saucepan to 375 degrees.
- Fry sopapillas 2 at a time for 1-2 minutes on each side or until lightly brown.
- Remove to a wire rack over a baking sheet.
- While still warm, but after the glisten of oil has subsided, toss in cinnamon sugar mixture.
- Enjoy while hot or warm and dip in honey.
- If you have tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Nutrition
Storage and Freezing
If you do have leftovers, store them in an airtight container at room temperature. Eat at room temp or wrap in a paper towel and heat at 50% power for only 10-15 seconds.
Yes! You can freeze both the dough and cooked sopapillas. Freeze each in an airtight container for up to two months.
More Delicious Desserts
There is nothing I love more than a good homemade dessert after dinner! Here are some of my favorites.
Recipe adapted from Mashed, where I am a contributor.
Good recipe but caution. Half a recipe makes a dozen sopapillas.
My teens are going to love this recipe! I can’t wait to make these with my daughter! So excited to give these a try! Looks so yummy and scrumptious!
These little sopapillas look like the most delightful treat. Especially with all that cinnamon sugar – so yummy! Can’t wait to give them a try!
These look positively delicious — I’m a huge nutmeg fan and I think you’re “secret ingredient” sounds perfect in the sopapillas. Making this for my nephews this weekend!
I lived in NM a couple decades ago and have been craving these since. So grateful I found your recipe. They turned out amazing!
Jessica, these sopapillas looks amazing, the post is really detailed and I feel confident in making them under your guidance. Thank you!