Real Sopapillas Recipe

Flour: The base ingredient that forms the dough for the sopapillas.

Baking powder: A leavening agent that helps the dough rise and become light and airy.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the overall flavor of the sopapillas.

Vegetable oil: Used in the dough and for frying, it helps achieve a crispy texture.

Water: Warm water is used to bring the dough together.

Oil for frying: Necessary for frying the dough pieces until they are golden brown and puffed.

When rolling out the dough, ensure it is evenly thickness to achieve uniform frying. This helps each piece puff up properly and cook evenly. Additionally, make sure the oil is at the correct temperature of 375°F (190°C) before adding the dough pieces. If the oil is too cool, the sopapillas will absorb more oil and become greasy; if too hot, they will brown too quickly on the outside while remaining doughy inside.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ½ teaspoon baking soda and 1 teaspoon cream of tartar to replace 2 teaspoon baking powder.

• sugar - Substitute with honey: Honey can add a natural sweetness and a bit of moisture to the dough.

• sugar - Substitute with agave syrup: Agave syrup is a lower-glycemic alternative that provides a similar sweetness.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a healthier fat option.

• vegetable oil - Substitute with olive oil: Olive oil is a heart-healthy alternative that can be used in place of vegetable oil.

• warm water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• oil for frying - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor to the fried sopapillas.

• Allow the sopapillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled sopapillas in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the sopapillas in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the sopapillas to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and freeze for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C). Place the sopapillas on a baking sheet and warm for 10-15 minutes, or until heated through.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a crispier texture.
• Serve warm with honey or powdered sugar to recapture that freshly-made magic.

• Preheat your oven to 350°F (175°C). Arrange the sopapillas on a baking sheet in a single layer. Bake for about 10 minutes or until they are warmed through and slightly crispy.

• For a quicker method, use a microwave. Place the sopapillas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious as this method might make them a bit chewy.

• If you prefer a more traditional approach, reheat them in a skillet. Heat a small amount of vegetable oil over medium heat. Fry the sopapillas for about 1 minute on each side until they are warm and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the sopapillas in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the flour, baking powder, sugar, and salt, and later to mix in the vegetable oil and warm water.

• Measuring cups: Used to measure the precise amount of flour, vegetable oil, and warm water needed for the recipe.

• Measuring spoons: Used to measure the baking powder, sugar, and salt accurately.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Rolling pin: Used to roll out the dough to the desired thickness of about ¼ inch.

• Knife or pizza cutter: Used to cut the rolled-out dough into squares or triangles.

• Deep fryer or large pot: Used to heat the oil to the correct temperature for frying the dough pieces.

• Thermometer: Ensures the oil reaches and maintains the correct temperature of 375°F (190°C).

• Slotted spoon or tongs: Used to carefully place the dough pieces into the hot oil and remove them once they are golden brown and puffed.

• Paper towels: Used to drain the excess oil from the fried sopapillas.

• Serving plate: Used to serve the warm sopapillas, optionally with honey or powdered sugar.

Prepare ingredients in advance: Measure and mix dry ingredients ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough to save effort and time.

Preheat oil while rolling dough: Start heating the oil as you roll and cut the dough to minimize waiting time.

Cut uniform pieces: Use a pizza cutter to quickly and evenly cut the dough into squares or triangles.

Fry in batches: Fry multiple sopapillas at once to reduce overall cooking time.