There’s something downright magical about biting into a warm, fluffy sopapilla, dusted with powdered sugar and drizzled with honey. These golden pillows of fried dough are a dessert that’s equal parts indulgent and simple, with a crispy exterior and a soft, airy inside that practically begs for a sweet topping. I first fell in love with sopapillas at a little Tex-Mex restaurant years ago, and I’ve been hooked ever since. They’re perfect for whipping up when you’re craving something sweet after a taco night, hosting a casual get-together, or just want a fun treat to share with the family. This recipe is my go-to because it’s quick, uses pantry staples, and delivers that authentic sopapilla vibe without any fuss. Whether you’re a seasoned cook or just dipping your toes into frying, these sopapillas are about to become your new favorite dessert!
Why You’ll Love This Recipe
- Ready in under 30 minutes: From mixing the dough to frying, you’ll have a plate of sopapillas in no time—perfect for last-minute dessert cravings.
- Simple ingredients: You probably already have flour, baking powder, sugar, and oil in your kitchen, so no special grocery run needed.
- Crowd-pleaser: Kids and adults alike go crazy for these sweet, fluffy treats, especially when they get to customize their toppings.
- Budget-friendly: This recipe uses basic pantry staples, making it an affordable way to satisfy your sweet tooth.
- Versatile toppings: Dust with powdered sugar, drizzle with honey, or go wild with cinnamon-sugar, chocolate sauce, or even whipped cream.
- Fun to make: Rolling out dough and watching it puff up in the oil is so satisfying, and it’s a great activity to do with friends or family.
- No fancy equipment: Just a bowl, a rolling pin, and a skillet or pot for frying—that’s all you need!
Ingredients You’ll Need
- All-purpose flour (2 cups): The base of the dough—nothing fancy, just your standard flour works great.
- Baking powder (2 tsp): This helps the sopapillas puff up into those perfect, airy pillows.
- Sugar (1 tbsp): Adds a touch of sweetness to the dough; you can skip it if you prefer a more neutral flavor.
- Salt (1/2 tsp): Balances the flavors and keeps the dough from tasting flat.
- Warm water (3/4 cup): Make sure it’s warm (not hot) to help the dough come together smoothly.
- Vegetable oil (2 tbsp for dough, plus more for frying): A little in the dough keeps it soft, and you’ll need about 2 inches of oil in your pan for frying.
- Powdered sugar (for dusting): The classic topping—don’t be shy with it!
- Honey (for drizzling): Adds that sticky, sweet finish that makes sopapillas irresistible.
- Cinnamon (optional, 1 tsp): Mix with sugar for a cinnamon-sugar topping if you want a little extra warmth.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Mix the dough
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Make a well in the center and add 2 tablespoons of vegetable oil and 3/4 cup of warm water. Stir with a wooden spoon or your hands until a soft dough forms. If it’s too sticky, add a little more flour, a tablespoon at a time. Knead the dough on a lightly floured surface for about 1 minute until smooth. Pro tip: Don’t over-knead—this keeps the sopapillas tender.
Step 2: Roll and cut the dough
Divide the dough into two equal pieces to make it easier to work with. On a floured surface, roll out one piece to about 1/4-inch thickness—don’t make it too thin, or they won’t puff up as much. Use a knife or pizza cutter to cut the dough into 3-inch squares or triangles (each piece should be about the size of a small tortilla). Repeat with the other dough half. You should get about 12–16 pieces total. Note: Keep the cut pieces covered with a clean kitchen towel to prevent drying out.
Step 3: Heat the oil
Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot and heat it over medium heat to 375°F. If you don’t have a thermometer, test the oil by dropping a small piece of dough in—it should sizzle and float to the top within a few seconds. Heads-up: Don’t let the oil get too hot, or the sopapillas will brown too quickly and stay doughy inside.
Step 4: Fry the sopapillas
Carefully add 2–3 dough pieces to the hot oil, making sure not to crowd the pan. Fry for about 1–2 minutes per side, or until golden brown and puffed up. Use tongs to flip them gently and remove them to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough, adjusting the heat as needed to keep the oil at a steady temperature. Pro tip: If they’re not puffing up, make sure your oil is hot enough and the dough isn’t rolled too thin.
Step 5: Add the toppings
While the sopapillas are still warm, dust them generously with powdered sugar using a sifter or fine mesh strainer for that classic snowy look. Drizzle with honey for a sticky-sweet finish, or get creative with your toppings (see the Helpful Tips section for ideas). Serve immediately for the best texture and flavor. Note: They’re best eaten fresh, but you can keep them warm in a 200°F oven for up to 30 minutes if needed.
Helpful Tips
- Serving for a crowd: Double the recipe and fry in batches. Keep the cooked sopapillas warm in a low oven (200°F) on a baking sheet while you finish frying. Set up a topping bar with powdered sugar, honey, cinnamon-sugar, chocolate sauce, and whipped cream for a fun, interactive dessert.
- Storing leftovers: Sopapillas are best fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. Reheat them in a 350°F oven for 5–7 minutes to crisp them up—microwaving makes them soggy.
- Freezing the dough: Make the dough ahead and freeze it (wrapped tightly in plastic wrap) for up to 1 month. Thaw in the fridge overnight, then roll, cut, and fry as directed. You can also freeze uncooked dough squares, separated with parchment paper, and fry straight from frozen—just add an extra 30 seconds to the frying time.
- Perfect pairings: Serve sopapillas with a scoop of vanilla ice cream for an indulgent treat or alongside a cup of Mexican hot chocolate or coffee for a cozy vibe. They’re also a great dessert after tacos, enchiladas, or any Tex-Mex feast.
- Creative twists: Mix 1 teaspoon of cinnamon with 1/4 cup of granulated sugar for a cinnamon-sugar coating instead of powdered sugar. For a decadent touch, drizzle with melted chocolate or caramel sauce. You can even stuff sopapillas with a spoonful of sweetened cream cheese or fruit preserves before folding and frying for a fun twist (just seal the edges tightly).
Frequently Asked Questions (FAQs)
Can I make sopapillas ahead of time?
Sopapillas are best fresh, but you can prep the dough up to a day ahead and store it in the fridge, wrapped tightly in plastic wrap. Roll, cut, and fry when ready to serve. If you need to make them a few hours early, keep them warm in a low oven (200°F) and add toppings just before serving.
Can I freeze sopapillas?
Cooked sopapillas don’t freeze well—they lose their crispiness. Instead, freeze the dough or cut dough pieces (see Helpful Tips). Fry them fresh for the best texture.
What if I don’t have a thermometer for the oil?
No thermometer? No problem! Test the oil by dropping a small piece of dough in—it should sizzle immediately and float to the top within 5–10 seconds. If it sinks or burns quickly, adjust the heat accordingly.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur). The texture might be slightly different, but they’ll still puff up and taste great.
How do I make them less greasy?
To avoid greasy sopapillas, make sure your oil is at the right temperature (375°F). Too cool, and they’ll soak up oil; too hot, and they’ll burn. Drain them well on paper towels right after frying, and don’t stack them until they’ve cooled slightly.
I make these Easy Sopapillas every time I’m in the mood for a quick, crowd-pleasing dessert—probably once a month, especially when we’re having friends over for tacos. My favorite way to serve them is with a generous dusting of powdered sugar and a drizzle of local honey—it’s simple but feels so special. Try them out next time you want a sweet treat that’s as fun to make as it is to eat, and let me know how they turn out in the comments—I’d love to hear your favorite toppings or twists!
Easy Sopapillas
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp canola oil
- ¾ cup warm milk
- Oil for frying
- Powdered sugar optional
- Honey (optional
Instructions
- Prepare dry ingredients: In a bowl, whisk together flour, baking powder, sugar, and salt.
- Combine wet ingredients: In a separate bowl, mix warm milk and canola oil.
- Form the dough: Make a well in the flour mixture and pour in the milk mixture. Stir until a dough forms. Use your hands to knead into a smooth dough ball.
- Rest the dough: Divide dough into 4 equal pieces. Return to bowl, cover with a towel, and rest for 20 minutes.
- Heat oil: Heat 2 inches of oil in a deep pan to 350°F (use a thermometer to monitor).
- Roll out dough: On a floured surface, roll out each dough piece to 1/4 inch thick. Cut into 2–3 inch squares.
- Fry sopapillas: Fry 5–6 pieces at a time without overcrowding. Spoon hot oil over tops to help them puff. Flip once bottoms are golden brown.
- Drain and serve: Drain on paper towels. Keep warm in a 200°F oven if desired. Serve warm, dusted with powdered sugar and drizzled with honey.
Notes
- For a sweeter flavor, you can add 1–2 tablespoons of honey or agave to the sopapilla dough.
- To make a glaze, mix 1 cup of powdered sugar with 1/4 cup milk or water and a little vanilla. Let the sopapillas cool slightly before glazing.
- If you prefer, you can freeze the dough for up to 3 months. Thaw at room temperature before rolling out and frying.
