Authentic Sopaipillas are airy, crispy, and soft golden pastries deeply rooted in Latin American and Southwestern culinary traditions. Whether you savor them as a sweet dessert with honey or powdered sugar, or pair them with savory dishes, these treats are versatile and delicious. They’re perfect for enjoying as a snack or complementing flavorful meals, making them a must-try in any kitchen!
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable shortening or lard
3/4 cup warm water
Vegetable oil (for frying)
Honey or powdered sugar (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, baking powder, and salt. Stir them together thoroughly.
Next, add in the shortening (or lard) and work it into the flour mixture using your fingers or a pastry cutter. Continue until the mixture takes on a crumbly texture.
Slowly pour in the warm water, a little at a time, while mixing. Keep working until the dough becomes soft and smooth.
Transfer the dough to a lightly floured surface and knead it for about 2–3 minutes until it feels elastic. Cover the dough with a kitchen towel and let it rest for 30 minutes.
Step 2: Roll Out the Dough
Once the dough has rested, divide it into 2 to 4 smaller portions for easier handling.
On a floured surface, roll each portion out to a thickness of about 1/8 inch.
Cut the dough into squares, rectangles, or triangles, each measuring about 3–4 inches wide.
Step 3: Fry the Sopaipillas
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches a temperature of 350°F–375°F (175°C–190°C).
Carefully add 2–3 pieces of dough into the hot oil at a time. They should puff up quickly. Fry them for 1–2 minutes per side until they turn golden brown and crispy.
Use a slotted spoon to remove the sopaipillas from the oil, allowing any excess oil to drain onto paper towels.
Step 4: Serve Warm
Serve the sopaipillas while they’re still warm. Drizzle them with honey, dust them with powdered sugar, or enjoy them as a savory accompaniment to your favorite soups or stews.
Serving and Storage Tips
Serving: Sopaipillas are best when served fresh and warm, allowing them to maintain their light, puffed texture. For a sweet twist, drizzle them with honey or powdered sugar. They also pair wonderfully with savory dishes like chili or other hearty soups.
Storage: If you have any leftovers, store the sopaipillas in an airtight container at room temperature for up to two days. To refresh them, reheat them in a 350°F (175°C) oven for a few minutes to bring back their crispiness.
Frequently Asked Questions
1. Why didn’t my sopaipillas puff up?
Sopaipillas puff up best when the dough is rolled out thin (around 1/8 inch) and the oil is heated to the correct temperature (350°F–375°F). Always check that the oil is hot enough before frying to achieve the desired puff.
2. Can I make sopaipillas ahead of time?
Yes! Although sopaipillas are best enjoyed fresh, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let the dough come to room temperature before rolling and frying for the best results.
3. Can I bake sopaipillas instead of frying them?
While frying is the traditional method, you can bake sopaipillas at 375°F (190°C) for around 10–12 minutes, brushing them with oil beforehand. However, note that they won’t puff up as much as when fried.
4. What is the difference between sopaipillas and fry bread?
While both are types of fried dough, fry bread tends to be denser and larger in size, while sopaipillas are lighter, flakier, and form a hollow pocket when puffed up during frying.
Authentic Sopaipillas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening or lard
- 3/4 cup warm water
- 1 cup vegetable oil (for frying)
- as needed honey or powdered sugar (optional, for serving)
Instructions
- In a large bowl, mix the flour, baking powder, and salt. Stir them well.
- Add the shortening (or lard) to the flour mixture and incorporate it using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the warm water, a little at a time, mixing it into the dough until it forms a soft and smooth consistency.
- Transfer the dough to a floured surface and knead it for 2-3 minutes until it becomes elastic.
- Cover the dough with a kitchen towel and let it rest for 30 minutes.
- Once the dough has rested, divide it into 2-4 portions and roll out each piece to 1/8-inch thickness.
- Cut the dough into squares, rectangles, or triangles, about 3-4 inches wide.
- Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully drop 2-3 pieces of dough into the hot oil. They should puff up immediately. Fry them for 1-2 minutes on each side until golden brown.
- Remove the sopaipillas with a slotted spoon and place them on paper towels to drain the excess oil.
- Serve the sopaipillas warm with honey or powdered sugar, or enjoy them as a savory snack with soups or stews.