Sopapillas
Crispy, golden-brown pillows that are sweet or savory, sopapillas are a traditional New Mexican fried dough made with only five ingredients: flour, baking powder, sugar, salt and shortening. The dish is rooted in the American Southwest, where Hispanic, Spanish and Native American cultures converge. Sopapillas, also spelled sopaipillas, can be stuffed with braised meat, New Mexican chiles or cheese and served as a meal or snack, or the entire pastry can be drizzled with honey for dessert, as it is here. To ensure maximum puffiness, roll the dough out thinly, and the oil should be very hot. Sopapillas are best served right after frying.
- Preparation:
- Cooking:
- Total:
- Serves: 18 persons
Ingredients
- 4cups/480 grams all-purpose flour
- 1tablespoon baking powder
- 1tablespoon granulated sugar
- 2teaspoons kosher salt (such as Diamond Crystal)
- 4tablespoons/56 grams shortening or lard, softened
- Vegetable oil, for frying (about 4 cups)
- Honey, for serving
Instructions
Step 1
In a large bowl, mix the flour, baking powder, sugar and salt until combined. Using your fingers, mix in the shortening until there are pea-sized crumbles. Add 1 cup room temperature water, then knead the mixture in the bowl until it comes together. (If the dough feels dry, add a little more water, 1 tablespoon at a time.) Turn the dough onto a clean surface and continue kneading until it’s smooth and slightly elastic, 6 to 8 minutes. Divide the dough into two balls and return them to the bowl. Cover with a clean dish towel and let it rest for 1 hour at room temperature.Step 2
In a large Dutch oven or heavy-bottomed pot, heat 3 inches of oil over medium-high heat until a deep-fry thermometer reads 375 degrees. Working with one ball of dough at a time on a clean work surface, roll it into a 13-inch circle (about ⅛-inch-thick). Cut the circle into 9 (4-inch) squares; some of the squares will have rounded corners, and that’s OK. Cover the squares with a clean, damp cloth, then repeat rolling and cutting the remaining dough.Step 3
Line a plate with paper towels. Working in batches to avoid crowding, fry the dough, about 2 at a time, flipping once with a slotted spoon, until golden and puffed, 2 to 3 minutes total. Transfer to the paper towel-lined plate and repeat with the remaining dough, adjusting the heat as necessary to maintain the temperature. Serve hot, drizzled with honey.