Sopapillas are light, fluffy fried pastries with a crisp exterior and soft, airy interior. Perfect for breakfast, dessert, or a sweet snack, they’re traditionally served warm with honey and a sprinkle of powdered or cinnamon sugar.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
2 tablespoons coconut oil or butter, at room temperature
3/4 cup warm water
Oil, for frying (see notes)
Powdered sugar or cinnamon sugar, for topping
Honey, for serving

Instructions

Make the dough: In a large mixing bowl, whisk together flour, baking powder, and salt. Use a pastry cutter or fork to cut in the coconut oil until combined. Gradually add warm water, stirring with a spatula or wooden spoon until a rough dough forms.
Knead and rest: Knead the dough in the bowl for 2 minutes until smooth, adding extra flour if needed to prevent sticking. Form the dough into a ball, cover with a damp towel or plastic wrap, and let rest for 20 minutes.
Roll out the dough: Turn the rested dough onto a floured surface. Roll it to about 1/4-inch thickness. Cut into 2–3 inch squares or your preferred shapes.
Heat the oil: Fill a large saucepan with 1.5–2 inches of oil. Heat over medium-high until it reaches 375°F, then adjust to maintain a consistent temperature.
Fry the dough: Carefully place dough squares in hot oil. They will sink briefly, then rise and bubble. Fry for 30–60 seconds until lightly golden on one side, flip, and cook until golden on the other. Transfer to a paper-towel-lined plate. Fry in batches of 2–3 at a time.
Add sugar: Sprinkle warm sopapillas with powdered sugar or cinnamon sugar.
Serve: Drizzle with honey and serve immediately.

Why You’ll Love This Recipe

Fluffy, light, and golden-fried perfection every time.
Quick to prepare with simple pantry ingredients.
Sweet, versatile, and perfect for breakfast, dessert, or snacks.
Crispy exterior with soft, airy interior—a classic treat.

Tips

Oil temperature: Keep oil around 375°F for even frying and puffed pastries.
Don’t overcrowd the pan: Fry 2–3 at a time to maintain consistent heat.
Rest the dough: This helps create fluffier sopapillas.
Serve warm: Sopapillas are best fresh from the fryer.

Variations and Substitutions

Flavor the dough: Add a pinch of cinnamon or nutmeg to the dough.
Healthier option: Bake instead of fry for a lighter version (less puff but still tasty).
Toppings: Sprinkle with powdered sugar, cinnamon sugar, or drizzle with chocolate sauce.
Stuffed version: Fill with cream cheese, fruit preserves, or chocolate before frying.

FAQs

Can I make the dough ahead of time?
Yes, cover and refrigerate for up to 24 hours before rolling and frying.

Can I use butter instead of coconut oil?
Yes, butter works well and adds a slightly richer flavor.

Are sopapillas gluten-free?
Not with all-purpose flour—substitute with a gluten-free flour blend for a gluten-free version.

How long do they keep?
Best served fresh; leftovers can be stored at room temperature for a few hours, but they lose crispness quickly.

Serving Suggestions

Serve warm with honey drizzled on top.
Pair with fresh fruit, whipped cream, or ice cream for a dessert twist.
Sprinkle with cinnamon sugar for extra flavor.
Enjoy alongside coffee, tea, or hot chocolate.