Celebrate Cinco de Mayo with this easy sopapillas recipe! Discover how simple it is to make these light, airy, and sweetly satisfying treats at home.
Prep Time: 30 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 45 minutesminutes
Servings: 12
Ingredients
2cups all-purpose flour, plus more or less as needed
2Tablespoonsshortening, or softened butter
1 ½teaspoonsbaking powder
½teaspoonsalt
¾cup warm water (100℉)
Vegetable oil, for deep frying
For serving: powdered sugar, honey
Instructions
Make the Dough: In a large mixing bowl, whisk together 2 cups of flour, baking powder, and salt. Add the shortening and use a pastry cutter to blend it until it resembles coarse crumbs. Pour in the warm water and stir until a soft dough forms. If the dough feels sticky, sprinkle a little more flour. Knead the dough 1-2 minutes.
Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for about 20 minutes.
Prep: Set a wire racks over a baking sheet and place it next to the pot of oil along with tongs. Alternatively line a plate with paper towels.
Roll: Lightly flour your countertop and roll out dough about 1/8-inch thick (the thinner the better). Cut the dough into 12 squares and cover with a tea towel while heating the oil.
Heat: Fill a large 4-quart Dutch oven pot with a few inches of oil. Heat over medium heat to 350℉. Fry the sopapillas, in batches, about 1 minute per side, or until golden brown. Using tongs, transfer the beignets to the first wire rack.
Serve: These are best served warm on the first day. Top with powdered sugar and honey.
Make-ahead: You can make the dough the day before and do a slow rise in the refrigerator overnight. Bring the dough to room temperature 30 minutes before frying.Reheat: These taste best the same day, but you can do a quick reheat in the microwave for 10 seconds, if you like.