This batch of sopapillas has been a small tradition at my kitchen table for years. I first learned to make them on a lazy weekend when I wanted something warm, slightly sweet, and quick to fry up from pantry staples. The dough is unfussy — flour, baking powder, a little shortening, and warm water — but the magic happens in the hot oil when each square puffs into a golden, airy pillow. My kids call them cloud donuts; my friends leak honey on everything; and whenever I pull the tongs out with a tray of steaming sopapillas, conversation slows and everyone leans in.

What makes this version special is the balance between crisp exterior and soft, hollow interior. The trick is thin rolling, the short rest, and basting the top with hot oil while each piece rises. I prefer to serve them plain with powdered sugar and a generous drizzle of honey, though cinnamon sugar is a family favorite on chilly mornings. They pair beautifully with coffee for breakfast, or with a bowl of fruit and yogurt for a light brunch. The recipe is small-batch, fast, and forgiving — perfect for the home cook who wants something impressive without complicated steps.

Ingredients

• All-purpose flour (1 cup): Choose a reliable brand like King Arthur or Gold Medal for consistent gluten structure. The flour provides body and a slight chew once fried; sift if it has settled for lighter dough.
• Baking powder (1 1/2 teaspoons): Fresh, active baking powder is essential for lift. Check the date on the can; stale leavening is the most common reason sopapillas wont puff.
• Salt (1/2 teaspoon): Balances sweetness and tightens the doughs flavor. Kosher or fine table salt both work—measure by volume for consistency.
• Vegetable shortening (1 tablespoon): Solid fat like Crisco produces tender layers and a crisp exterior. You can substitute neutral oil in a pinch, but shortening yields the classic texture.
• Warm water (1/3 cup + 1 tablespoon): Use water around 100-110°F; this hydrates the flour without activating yeast since theres no yeast in this dough.
• Oil for frying (about 1-2 inches in pan): Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. Measure depth rather than volume so the sopapillas can float and puff evenly.
• Powdered sugar and honey or cinnamon sugar: Powdered sugar dusted over warm sopapillas with a honey drizzle is classic. For a spiced alternative, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon.

Instructions

Make Dough: In a medium mixing bowl, whisk 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1 tablespoon vegetable shortening and cut it into the dry ingredients using two forks or a pastry blender until the mixture resembles coarse crumbs. Gradually add 1/3 cup plus 1 tablespoon warm water and stir until a shaggy dough forms. Turn the dough into the bowl and knead gently for 1-2 minutes until smooth; do not overwork. Rest: Cover the bowl tightly with plastic wrap or a lid and let the dough rest for 20 minutes at room temperature. This relaxes the gluten and makes rolling easier while keeping the dough tender. Heat Oil: Pour oil into a medium saucepan to a depth of 1 to 2 inches. Heat over medium until oil registers 350-365°F on a candy or deep-fry thermometer. If you dont have a thermometer, test with a small pinch of dough: it should sizzle immediately and rise slowly to the surface. Roll and Cut: On a lightly floured surface, roll the dough into a square about 1/8-inch thick. Cut three strips vertically and three strips horizontally to produce nine roughly 3-inch squares. Keep a light dusting of flour under the dough to prevent sticking, but shake off excess before frying. Fry: Using tongs, carefully lower one square into the hot oil. It will sink then begin to float; once it reaches the surface, gently spoon hot oil over the top to encourage it to puff into a pillow. Fry about 30 seconds per side, flipping once with tongs, until both sides are golden. Remove to a paper towel-lined plate and repeat with remaining pieces. Keep oil temperature steady between batches. Serve: Dust hot sopapillas with powdered sugar and drizzle with honey, or toss with cinnamon sugar to taste. Serve immediately for best texture — they are at their crispiest and most airy right after frying.

Storage Tips

Store leftover sopapillas at room temperature in an airtight container for 1 to 2 days; refrigeration dries them out. To refresh slightly stale pieces, reheat in a 350F oven for 5 minutes to crisp the exterior while warming the interior. For longer storage, freeze individual sopapillas in a single layer on a sheet tray until solid, then transfer to a freezer bag for up to 3 months; reheat from frozen in a 375F oven for 8-10 minutes, checking to avoid over-browning.

Ingredient Substitutions

If you prefer butter flavor, substitute 1 tablespoon of solid vegetable shortening with 1 tablespoon cold unsalted butter, but expect slightly less crispness. For a dairy-free and vegan base keep shortening. You can swap half the all-purpose flour for whole-wheat pastry flour for a nuttier note, but roll slightly thinner as whole grain absorbs more liquid. If you dont have honey, maple syrup or agave work well, and for a spiced finish use cinnamon sugar instead of powdered sugar.

Serving Suggestions

Serve sopapillas warm for breakfast with coffee and a side of fresh berries, or as a dessert with a scoop of vanilla ice cream and a drizzle of honey. They also make a playful accompaniment to savory breakfasts like chorizo and scrambled eggs; the sweet contrast is delightful. Garnish with a light dusting of powdered sugar and a sprig of mint for presentation, or fill gently with fruit jam for a handheld treat.

Cultural Background

Sopapillas have roots in New Mexican and broader Southwestern cuisine, where fried doughs become celebratory treats at family gatherings and festivals. The word "sopapilla" comes from Spanish, traditionally referring to a fried or baked flatbread. In New Mexico, they are often served with honey, reflecting a melding of Native American, Spanish, and Mexican culinary traditions. Homemade versions vary widely by region and household.

Seasonal Adaptations

In cooler months, serve sopapillas with warmed apple compote and a sprinkle of toasted pecans for a cozy autumn twist. In summer, use fresh peach or berry compotes and a lighter drizzle of citrus-infused honey. For holiday brunch, add a pinch of nutmeg and 1/2 teaspoon ground cinnamon to the dough for aromatic warmth. Small tweaks to toppings make these appropriate year-round.

Meal Prep Tips

Make the dough up to 24 hours ahead and keep it tightly wrapped in the refrigerator; bring to room temperature before rolling. Portion the rolled dough into pre-cut squares and store on a floured tray in the fridge until ready to fry. This streamlines frying during busy brunch service and keeps oil from cooling too much between batches. Always fry in small batches and monitor the temperature closely.

These sopapillas are a simple, comforting indulgence that invite personalization. Whether you stick to powdered sugar and honey or experiment with savory fillings, the technique of thin rolling and basting with hot oil is the key to consistent, pillow-like results. Try them next weekend and share a plate — the best reactions come from tasting something made with care.