Thursday, May 5, 2011


Don’t these look yummy? Sopapillas make me feel good inside especially when they’re coated in cinnamon sugar and they are one of my favorite desserts in a Mexican restaurant – aside from perhaps Mexican fried ice cream. But I digress… As for sopapillas, I like to bite off the corner, squirt honey into the center, and then devour them. What a great way to end Cinco de Mayo!


1 ¾ cup plain flour
1 tablespoon sugar
1 teaspoon soda
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
Hot vegetable oil for frying
1 cup sugar
1 tablespoon cinnamon
Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half.

Mix sugar and cinnamon in a shallow baking dish and set aside.

Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

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