So for my last recipe for 2017 I thought I would do something that is near and dear to me and my heritage, Sopaipillas! These crispy, light and airy little treats are the perfect ending to any meal, especially if it’s Mexican or Tex-Mex food.
Here in Texas we have some of the best Tex-Mex food around and Sopaipillas are usually on the dessert menu at all of these Mexican and Tex-Mex restaurants, usually served with a drizzle of honey, chocolate sauce, whipped cream and sometimes maraschino cherries. Have it all or just choose one topping, either way everyone should experience the sopaipilla no matter where you are from or what your heritage is.
Frying Sopaipillas is not difficult. Just be sure you are frying safely with a fry thermometer, and you are always watching your oil temperature. Do not leave the kitchen for any reason. Frying needs your full attention. To make things even easier I have outlined a few tips that might help you with making these beautiful little pillows of sweetness.
- If you don’t have a food processor, mix the flour, baking powder and salt together in a bowl. Cut in the shortening until the mixture resembles coarse crumbs. Sprinkle the warm water over top and knead until the dough comes together. Continue with the recipe as written.
- Be sure your oil is at temperature before adding a new batch to the oil for frying.
- Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
If you like these Sopaipillas you may also like these: Bunuelos, Old-Fashioned Sour Cream Doughnuts with Chocolate Glaze, and Tres Leches Cake.
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Yield 20 Sopaipillas
- Food processor or pastry cutter
- Candy thermometer
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar
- 2 cups organic unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- ¾ cup warm water
- Canola oil for frying
- In a small bowl mix together the cinnamon and sugar and set aside until needed.
- In the bowl of a food processor, pulse together the flour, baking powder and salt, about 3-5 pulses. Add shortening and process until mixture resembles coarse crumbs. Gradually pour in the water through the processor pour spout and process until dough just pulls together.
- Divide dough into 5 equal pieces. Roll out each piece of dough on a lightly floured counter or pastry board into an 8-inch diameter circle. Cut each circle into 4 wedges. Lay wedges on a cookie sheet lined with paper towels to dry out for about 20 minutes.
- While the wedges are drying, pour enough oil in a large cast iron fry pan to go up the sides about 1-2 inches. Heat oil to 375 degrees. Add 3 or 4 wedges at a time and fry for 2 minutes per side. Using a slotted spoon or a wire skimmer, remove sopaipillas from the oil and drain on paper towels. While warm, sprinkle cinnamon-sugar mixture on top and serve with honey. Repeat with remaining sopaipillas. Sopaipillas can be kept warm in a 200 degree oven while you fry remaining sopaipillas for up to 1 hour.
Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.