About this recipe

Light, puffy, golden pillows of fried dough that puff up beautifully in hot oil — a beloved New Mexican and Tex-Mex staple. These classic sopapillas are crispy on the outside, hollow and airy on the inside, and best served hot with a generous drizzle of honey. Made with a simple, reliable dough that comes together in minutes, they're perfect as a dessert, snack, or alongside a bowl of chili or beans. Once you master the technique, you'll make them again and again.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

2. 2

   Add the cold vegetable shortening pieces to the all-purpose flour mixture. Using your fingertips or a pastry cutter, work the vegetable shortening into the all-purpose flour until the mixture resembles coarse, pea-sized crumbs.

3. 3

   Pour in the warm water a little at a time, stirring with a fork after each addition, until a soft, shaggy dough forms. You may not need all the water. The dough should be soft but not sticky.

4. 4

   Turn the dough out onto a lightly all-purpose flour dusted surface and knead gently for about 1–2 minutes, just until the dough is smooth.

5. 5

   Shape the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 15 minutes.

6. 6

   On a lightly all-purpose flour dusted surface, roll the rested dough out to about 1/8-inch thickness — thin enough to see your hand through it slightly.

7. 7

   Using a sharp knife or pizza cutter, cut the dough into 3x3-inch squares or triangles. You should get about 18–24 pieces. Set them aside on a lightly all-purpose flour dusted surface and keep covered.

8. 8

   Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat ^[over medium to medium-high heat] until the vegetable oil reaches ![375°F]. Use a meat thermometer — temperature control is the single most important factor for sopapillas that puff properly.

9. 9

   Carefully slide 2–3 dough pieces into the hot vegetable oil, one at a time. Do not overcrowd the pot. Within 10–20 seconds, the sopapillas should begin to puff up dramatically — gently press down on any stubborn spots with a slotted spoon to encourage even puffing.

10. 10

    Fry for about 1 minute per side, or until golden brown all over. Flip carefully using a slotted spoon or tongs. Total fry time per batch is about 2 minutes.

11. 11

    Transfer the fried sopapillas to a wire rack or a plate lined with paper towels to drain. Let any excess vegetable oil drip off. Check your vegetable oil temperature between batches and adjust heat as needed to keep it at ![375°F].

12. 12

    Repeat with remaining dough pieces, frying in small batches and monitoring vegetable oil temperature throughout.

13. 13

    Serve immediately while hot. Drizzle generously with warmed honey. Optionally dust with powdered sugar and a pinch of cinnamon.