Why didn't my sopapillas puff up?

The most common reasons are oil that's not hot enough or dough that's rolled too thick or too thin. Aim for 375°F oil temperature and about 1/8-inch thickness for best results. Also, check that your baking powder is fresh - it's the key to creating those beautiful air pockets.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 24 hours in advance and kept wrapped in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling to make it easier to work with.

What's the difference between sopapillas and buñuelos?

While both are fried dough treats popular in Latin American cuisine, sopapillas are made with baking powder to create a puffy, hollow center, while buñuelos are typically flatter, crispier, and often shaped into discs rather than pillows.

Can I bake sopapillas instead of frying them?

While traditional sopapillas are fried, you can bake them at 425°F for about 10-12 minutes. They won't puff up quite the same way, but they'll still be delicious. Brush with melted butter before baking for better browning.

Homemade Sopapilla Recipe

Name: Homemade Sopapilla Recipe
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour, sifted; 2 teaspoons baking powder; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons vegetable shortening; 3/4 cup warm water; 1 tablespoon peanut oil (for frying; use enough oil to have 2 inches depth in your pan); 3 tablespoons confectioners’ sugar

This light and pillowy Homemade Sopapilla recipe transforms simple pantry ingredients into irresistible fried pastries that puff up beautifully when fried. Dusted with powdered sugar, these warm, honey-drizzled treats bring the magic of Mexican and Southwestern cuisine right to your kitchen in just minutes. Perfect for dessert, breakfast, or anytime you need a quick sweet fix!

Why You’ll Love This Recipe

Incredibly Quick: From mixing to frying, these sopapillas come together in minutes, making them perfect for last-minute dessert cravings.
Minimal Ingredients: Uses basic pantry staples you likely already have on hand – no special shopping trip needed!
Versatile: Serve them with honey and powdered sugar for a classic dessert, or fill them with savory ingredients for a unique appetizer.
Fool-proof: Even if you’ve never fried dough before, this recipe is surprisingly forgiving and delivers impressive results every time.

Ingredients You’ll Need

All-purpose flour: The foundation of our sopapillas, providing structure while keeping them light.
Baking powder: The magic ingredient that creates those beautiful air pockets and makes the dough puff up when fried.
Sugar: Just a touch to balance the flavors without making them overly sweet.
Salt: Enhances all the other flavors and balances the sweetness.
Vegetable shortening: Creates a wonderfully tender texture in the finished sopapillas.
Warm water: Brings the dough together and activates the baking powder.
Vegetable oil: For frying – creates that perfectly crisp exterior while allowing the inside to stay soft.
Confectioners’ sugar: For dusting the finished sopapillas – adds the perfect touch of sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sweet Options

Cinnamon Sugar: Roll hot sopapillas in a mixture of cinnamon and granulated sugar instead of powdered sugar.
Chocolate Drizzle: Drizzle warm chocolate sauce over the finished sopapillas alongside or instead of honey.
Fruit Topped: Serve with fresh berries and whipped cream for a delightful dessert.

Savory Twists

Cheese Filled: Before frying, place a small amount of cheese in the center of each rectangle and fold over to seal.
Taco Style: Serve topped with seasoned ground beef, lettuce, cheese, and salsa for a unique dinner option.
Breakfast Sopapillas: Fill with scrambled eggs and bacon for a unique breakfast treat.

How to Make Sopapillas

Step 1: Prepare the Dough

In a large mixing bowl, combine the sifted flour, baking powder, sugar, and salt. Mix well to distribute the ingredients evenly. Add the shortening and warm water, then use your hands to work everything into a soft, pliable dough. If the dough feels too dry, add more warm water one tablespoon at a time until it reaches the right consistency.

Step 2: Rest the Dough

Shape your dough into a smooth ball and wrap it tightly in plastic wrap. Allow it to rest in the refrigerator for one hour. This resting period lets the gluten relax and makes the dough easier to roll out.

Step 3: Roll and Cut

Unwrap your chilled dough and place it on a lightly floured surface. Roll it into a square approximately 1/8-inch thick. Using a knife or pizza cutter, cut 4-6 strips horizontally and then vertically to create uniform rectangles.

Step 4: Fry to Perfection

Pour about 2 inches of oil into a heavy-bottomed pan and heat to 375°F. If you don’t have a thermometer, test by dropping a small piece of dough in – it should bubble immediately and rise to the surface. Carefully add a few sopapilla rectangles to the hot oil. They’ll quickly rise to the surface and puff up beautifully. Cook for about 2 minutes, then flip and cook for another 2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 5: Finish and Serve

While still warm, dust generously with confectioners’ sugar. Serve immediately with honey for drizzling.

Pro Tips for Making the Recipe

Oil Temperature: Keep your oil at a steady 375°F for perfect sopapillas. Too cool and they’ll absorb oil; too hot and they’ll brown before puffing.
Don’t Overcrowd: Fry only a few sopapillas at a time to maintain oil temperature and give them room to puff up properly.
Roll Evenly: Aim for uniform thickness when rolling out the dough for even cooking.
Serve Fresh: These are at their absolute best served warm, right after frying and dusting with sugar.
Test First: Always fry a test piece first to check if your oil is at the right temperature.

How to Serve

Sopapillas are wonderfully versatile when it comes to serving options:

Classic Dessert Style

Serve warm with a generous dusting of powdered sugar and honey drizzled over the top or on the side for dipping.

Ice Cream Companion

Place a warm sopapilla on a plate with a scoop of vanilla ice cream for a delightful temperature contrast.

Breakfast Treat

Serve with a side of fresh fruit and yogurt for a special breakfast.

Party Platter

Create a sopapilla bar with different toppings: honey, chocolate sauce, fruit compotes, and whipped cream.

Make Ahead and Storage

Storing Leftovers

Allow sopapillas to cool completely, then store in an airtight container. They’ll keep at room temperature for up to 2 days or in the refrigerator for 4-5 days. Just know they’re never quite as magical as when freshly made!

Freezing

Place cooled sopapillas in a single layer in a freezer bag, removing as much air as possible. They’ll keep well for up to 6 months in the freezer.

Reheating

For the best texture when reheating, place sopapillas in a preheated 350°F oven for about 5 minutes until warmed through. Alternatively, pop them in an air fryer for 2-3 minutes. Avoid microwave reheating as it makes them soggy.

FAQs

Why didn’t my sopapillas puff up?

The most common reasons are oil that’s not hot enough or dough that’s rolled too thick or too thin. Aim for 375°F oil temperature and about 1/8-inch thickness for best results. Also, check that your baking powder is fresh – it’s the key to creating those beautiful air pockets.
Can I make the dough ahead of time?

Absolutely! The dough can be made up to 24 hours in advance and kept wrapped in the refrigerator. Let it sit at room temperature for about 30 minutes before rolling to make it easier to work with.
What’s the difference between sopapillas and buñuelos?

While both are fried dough treats popular in Latin American cuisine, sopapillas are made with baking powder to create a puffy, hollow center, while buñuelos are typically flatter, crispier, and often shaped into discs rather than pillows.
Can I bake sopapillas instead of frying them?

While traditional sopapillas are fried, you can bake them at 425°F for about 10-12 minutes. They won’t puff up quite the same way, but they’ll still be delicious. Brush with melted butter before baking for better browning.

Final Thoughts

These homemade sopapillas bring a touch of restaurant-quality indulgence right to your kitchen with minimal effort. The joy of watching them puff up in the hot oil is matched only by the delight of biting into their crisp exterior to reveal the soft, pillowy center. Whether you drizzle them with honey for a simple dessert or get creative with toppings and fillings, these versatile treats are sure to become a favorite in your recipe collection. Give them a try next time you’re craving something special but don’t want to spend hours in the kitchen!