I always find joy in my Mexican Sopapilla Recipe made with everyday ingredients like all-purpose flour, baking powder, salt, and vegetable oil combined with warm water. The thought of turning a simple pantry mix into crispy, light delights really excites me and makes me eager to share this charming creation with you.

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I’ve been experimenting in the kitchen lately and I stumbled on the perfect sopaipillas recipe that I just had to share. I love how this easy-to-make treat turns simple pantry ingredients like 2 cups of all purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil into something crispy and light with just a bit of warm water and oil for deep frying.

This version of sopaipillas reminds me a bit of a New Mexico style recipe mixed with some Mexican dessert twists. I tried a couple of similar recipes before and thought this one hit the sweet spot.

A light dusting of sugar on top is optional but makes a difference if you have a bit of a sweet tooth. Every step of the process builds up the flavors in a fun way and makes me think its one of the best homemade treats out there.

Enjoy and try it for yourself.

Why I Like this Recipe

1. I love how simple this recipe is to make ’cause I can just grab a few ingredients i already have in my pantry and still end up with these amazing crispy, light sopaipillas.
2. I really enjoy the process of making them since they puff up in the oil and turn a perfect golden color every time, even though sometimes the dough can get a little sticky and messy which just makes it more fun.
3. I appreciate that the recipe lets me get creative with toppings like sugar or even a drizzle of honey which makes every bite feel like a special treat.
4. I also like that it’s fast enough to whip up on a lazy day, so i can enjoy homemade mexican food without spending all day in the kitchen.

Ingredients

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All-purpose flour provides carbohydrates and structure, forming the base of our crispy, tasty sopaipillas.
Baking powder is a natural leavening agent that makes the dough light and fluffy.
Salt enhances the flavor, balancing the overall taste in every crunchy bite.
Vegetable oil adds moisture and tenderness, plus a subtle rich flavor to the dough.
Warm water helps mix the ingredients evenly, creating a smooth, workable dough.
Oil for deep frying crisps the outside evenly, giving a delightful crunch.
Sugar for dusting is an optional sweet finish that adds extra charm.

Ingredient Quantities

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons vegetable oil

About 3/4 to 1 cup warm water

Oil for deep frying

Sugar for dusting (optional)

How to Make this

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1. In a large bowl, mix the flour, baking powder, and salt together really well.

2. Pour in the vegetable oil and about 3/4 cup of warm water then stir until the dough starts to form, adding a little more water if it feels too dry.

3. Transfer the dough onto a lightly floured surface and knead it for roughly 2-3 minutes until it’s smooth but still a bit sticky.

4. Cover the dough with a clean cloth and let it rest for 20-30 minutes at room temperature so that it relaxes.

5. While your dough is resting, heat oil in a deep pot to about 360-375°F, making sure there’s enough oil for deep frying.

6. After the dough has rested, roll it out on your floured surface until it’s about 1/8 inch thick.

7. Cut the dough into squares or triangles with a sharp knife or pizza cutter, keep the pieces of similar size so they fry evenly.

8. Gently slide a few pieces at a time into the hot oil, being careful not to overcrowd the pot, and fry them for 1-2 minutes per side until they puff up and turn a light golden color.

9. Remove the fried sopaipillas with a slotted spoon and let them drain on paper towels to get rid of excess oil.

10. If you like, dust the hot sopaipillas with a little sugar and serve them warm with a drizzle of honey, jam, or melted butter. Enjoy!

Equipment Needed

1. Large bowl
2. Measuring cups and spoons
3. Mixing spoon
4. Lightly floured counter or cutting board
5. Clean cloth
6. Rolling pin
7. Sharp knife or pizza cutter
8. Deep frying pot
9. Thermometer (to check oil temperature)
10. Slotted spoon
11. Paper towels

FAQ

How do I tell if my dough is the right consistency?

The dough should be soft and a bit tacky, but not too sticky. If it feels dry you might add a bit more water. If its too wet, add a little flour.

Can I use a different oil for frying?

Yeah, you can any neutral oil like canola or even peanut oil works just fine. Just make sure its heated well before you fry.

How long should I fry my sopaipillas?

Fry them for around 1-2 minutes per side until they turn a nice golden color. Keep an eye on them so they dont burn.

Do I need to let the dough rest before frying it?

Its not absolutely necessary, but letting the dough rest for about 15 minutes can help relax it and give you a better texture.

Can I dust them with sugar after frying?

Sure thing! Dusting with a bit of sugar is optional if you like your sopaipillas a bit sweet. You can also serve them with honey or even chocolate sauce.

The Perfect Sopaipillas Recipe For Home Cooks Substitutions and Variations

Instead of 2 cups all-purpose flour, you can use a mix of whole wheat flour and all-purpose flour (like half and half) for a nuttier flavor.
If you don’t have 1 tablespoon of baking powder, try replacing it with 1/2 teaspoon baking soda and 1/2 teaspoon cream of tartar.
For 2 tablespoons of vegetable oil, you can use canola oil or even corn oil. Some people even use olive oil if you’re feeling fancy.
If you arent out of warm water, try using warm milk instead to make your dough a bit richer.

Pro Tips

1. Make sure your oil is really hot before you fry. Test it by dropping a tiny bit of dough in, if it bubbles right away then your oil is good to go.

2. When you are kneading the dough, dont worry if its a bit sticky at first. A little stickiness is ok and it helps the dough come together better once you add a bit more flour as needed.

3. Dont overcrowd the pot when frying. Frying too many pieces at once can make the oil cool down fast and your sopaipillas wont get that nice, puffy texture.

4. Let the dough really rest. I know it seems like a waste of time, but that break lets the gluten relax so your dough rolls out smoother and fries more evenly.