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

Description

This easy homemade sopapilla recipe yields light, puffy, golden fried pastries dusted with powdered sugar—a classic Mexican dessert that’s perfect for sharing. Using simple pantry staples, you can whip up tender sopapillas in just minutes for a delicious treat any time.

Ingredients

Units Scale

Main Dough

- 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

For Frying

- 1 tablespoon peanut oil (for frying; use enough oil to have 2 inches depth in your pan)

For Topping

3 tablespoons confectioners’ sugar

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Instructions

Make the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Mix well, then add the vegetable shortening and warm water. Using your hands, work the ingredients together until a soft, pliable dough forms. If the dough feels too dry, add extra water, 1 tablespoon at a time, until the desired consistency is reached.
Rest the Dough: Shape the dough into a ball, wrap it securely with plastic wrap, and refrigerate for 1 hour. This resting period helps the dough relax and makes it easier to roll out.
Shape the Sopapillas: Unwrap the dough and place it onto a lightly floured surface. Roll it out into a square roughly 1/8-inch thick. Use a sharp knife to cut 4–6 horizontal and 4–6 vertical strips, creating uniform rectangles or squares.
Heat the Oil: Pour enough peanut oil into a non-stick pan to reach 2 inches in depth. Heat the oil over medium-high heat until it reaches 375°F (190°C).
Fry the Sopapillas: Carefully add a few dough pieces to the hot oil. They should rise to the surface and puff up within seconds. Flip each sopapilla once puffed and golden on one side, cooking for an additional 2 minutes or until golden all over. Remove with a slotted spoon and drain on a paper towel–lined plate. Repeat until all are fried.
Dust with Sugar: While still warm, sprinkle the sopapillas generously with confectioners’ sugar. Serve immediately for best taste and texture.

Notes

Let leftovers cool completely before storing to prevent sogginess.
Store in an airtight container at room temperature for 2 days or in the refrigerator for 4–5 days.
Freeze sopapillas in a single layer in a freezer-safe bag for up to 6 months.
Reheat by baking in an oven or air fryer until warmed through and crisp.
Serve with honey, chocolate sauce, or your favorite dipping sauce for variation.

Nutrition

Serving Size: 1 sopapilla
Calories: 70
Sugar: 2g
Sodium: 70mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.3g
Protein: 1g
Cholesterol: 0mg