Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part. Every bite is sweet, and sticky, messy and incredible.
You have to serve them hot. And you HAVE to eat all of them at that meal. You can’t save any for later. Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.
Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants. They are perfect because they are simple, inexpensive, and actually quite filling. Did I mention delicious? Did I mention my addiction to them?
When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size. As soon as the float to the top start spooning the hot oil over them to make them puff even more. Turn them once and take them out of the oil when they are golden.
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 1 1/2 cups warm water
Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and mix until the dough is smooth.
Cover and let stand for 20 minutes for the gluten to relax. Meanwhile heat the oil in a deep fryer to 375 degrees.
Roll out on floured board 1/8 thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain. Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.