This sopapilla recipe is one of those small treasures that lives in my kitchen memory — crisp, golden pillows of dough that puff up like little clouds when they hit hot oil. I first learned to make these on a rainy afternoon when my grandmother showed me how a simple dough, a little shortening, and a warm pan of oil could turn pantry staples into a treat that had everyone smiling. Sopapillas are perfect for afternoon snacks, after-school sweets, or a cozy weekend dessert shared with family.

What makes these sopapillas special is their simplicity and the way the exterior gets crisp while the inside stays tender and airy. They’re lightly sweetened after frying, often with a dusting of powdered sugar and a gentle drizzle of honey, though cinnamon sugar is an equally beloved alternative in my house. I love how this recipe brings back memories of family gatherings: kids laughing with powdered sugar on their noses, adults sneaking the first warm piece straight from the plate, and the kitchen filled with the warm scent of frying dough.

Ingredients

• All-purpose flour (1 cup): Use a reliable brand like King Arthur or Gold Medal for consistent results; spoon into the measuring cup and level off for accuracy.
• Baking powder (1 1/2 teaspoons): This is the leavening that creates the sopapilla's pillow — ensure it’s fresh for maximum lift.
• Salt (1/2 teaspoon): Balances sweetness and enhances the dough’s flavor; fine sea salt dissolves more evenly.
• Vegetable shortening (1 tablespoon): Shortening yields a crisper exterior and tender interior; you can use neutral oil or softened butter for subtle flavor changes.
• Warm water (1/3 cup + 1 tablespoon): Warm (about 100–110°F) water helps hydrate the flour and relax gluten, making the dough easier to roll.
• Oil for frying (about 1–2 inches in saucepan): Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.
• For serving: Powdered sugar and honey or cinnamon sugar; powdered sugar gives a classic finish while cinnamon sugar adds warm spice.

Instructions

Make Dough: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1 tablespoon vegetable shortening and use two forks or a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs. Gradually stir in 1/3 cup plus 1 tablespoon warm water until the dough holds together. Turn the dough out into the bowl and knead gently for 1–2 minutes until smooth and pliable — you’re aiming for a soft, slightly tacky dough that’s not sticky. Rest: Cover the bowl tightly with plastic wrap or a clean towel and let the dough rest at room temperature for 20 minutes. This brief rest relaxes the gluten, making the dough easier to roll thin and helping it puff during frying. Heat Oil: Pour enough oil into a medium saucepan to reach 1–2 inches deep. Heat over medium to medium-high and bring to 350°F on a candy or frying thermometer. If you don’t have a thermometer, test with a small scrap of dough — it should sizzle and brown in about 30–45 seconds. Roll & Cut: On a lightly floured surface, roll the dough into a square about 1/8 inch thick. Use a knife or pizza cutter to cut three vertical and three horizontal strips to yield 9 approximately equal pieces. Keep excess flour minimal to avoid adding grit to the fried dough. Fry: Using tongs, carefully lower one square of dough into the hot oil. It will sink and then float as it cooks. Once it floats, gently spoon hot oil over the top to encourage it to pillow up — this technique helps trap steam inside and creates the characteristic puff. Fry about 30 seconds per side, flipping once, until both sides are golden brown. Transfer to a paper towel–lined plate and repeat in batches, keeping the oil temperature steady between 340–360°F. Serve: While still warm, dust the sopapillas with powdered sugar and drizzle with honey, or sprinkle with cinnamon sugar. Serve immediately for the best contrast of crisp exterior and airy interior.

Storage Tips

Store cooked pieces at room temperature in an airtight container for 1–2 days; layering with parchment prevents sticking. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a preheated 325°F oven for 6–8 minutes to maintain crispness. Avoid refrigeration — the cool, moist environment causes the exterior to lose its crunch.

Ingredient Substitutions

Use softened butter instead of shortening for a richer flavor, though the texture will be slightly less crisp. To keep them vegan, replace honey with pure maple syrup or agave for serving. For a gluten-free version, use a 1:1 gluten-free flour blend that includes xanthan gum; be aware that puff and texture will vary. If you prefer less fat, shallow-fry in 1/2 inch oil and turn more frequently, but full immersion yields the best pillow effect.

Serving Suggestions

Serve warm alongside fresh fruit, whipped cream, or a scoop of vanilla ice cream for a decadent dessert. For brunch, pair sopapillas with spicy chorizo and scrambled eggs for a sweet-and-savory contrast. Garnish with lime zest or a pinch of flaky sea salt to balance sweetness, and present them on a platter with small bowls of honey, chocolate sauce, and cinnamon sugar for a playful build-your-own dessert experience.

Cultural Background

Sopapillas have roots in Spanish and New Mexican culinary traditions and have been adapted across Latin America and the American Southwest. In New Mexico, they are often served alongside savory dishes or as a sweet finish, and regional variations include stuffed versions filled with savory meats or sweet fillings. The name comes from Spanish "sopaipa," referring to fried dough or bread; the technique of frying dough until it puffs is a beloved and time-honored practice throughout the region.

Seasonal Adaptations

In cooler months, serve with spiced honey or warm fruit compote for cozy flavors; in summer, top with macerated berries and a dollop of citrus-scented whipped cream. For holiday twists, add ground cloves and nutmeg to the cinnamon sugar, or fill pillows with pumpkin butter for an autumnal treat. Adjust the serving sauces to the season for easy updates that keep the base technique intact.

Meal Prep Tips

Prepare the dough up to 2 hours ahead and keep it covered in the refrigerator; bring it to room temperature before rolling. Fry just before serving for best texture. If you need to speed service, fry batches and reheat quickly in a preheated oven; maintain a shallow pan of warm oven to keep cooked pieces crisp without overbrowning. For larger gatherings, double the dough and use a large skillet or a deep-fryer to manage batch size efficiently.

These sopapillas are a reminder that small, simple things can create big memories. Whether you make them for a quiet afternoon treat or a lively family gathering, they have a way of bringing people to the table and starting conversations. Try the classic powdered sugar and honey finish first, then experiment with cinnamon sugar or citrus-infused honey — make the recipe your own and enjoy the little clouds of happiness they bring.