Sopapillas are a menu item in almost every New Mexican restaurant across the state. They are a fried bread usually a dessert smothered in honey and butter. They are also served as an entree stuffed with refried beans, meats, cheese, onions and peppers. I read where in the US they originated in Albuquerque in the late 18th century. This tutorial will show you how to make them. I will be making the traditional dessert sopapilla with options of honey, cinnamon or powdered sugar. I like them with the powdered sugar because they aren't too sweet but my husband likes them with honey. If you wish to wow your dinner guest you just can't go wrong with this delicious pastry.

It is interesting to discover that sopapillas are a chemical reaction by yeast converting sugars into CO2.

Step 1: Ingredients

Ingredients:

Active dry yeast
Melted butter
Sugar
All-purpose flour
Salt
Vegetable oil
Powdered sugar
Cinnamon
Honey

Step 2: Utensils

Kitchen Utensils:

Rolling pen
Bowl
Dry measuring cup
Liquid measuring cup
Measuring spoons
Wooden spoon
Tongs
Pastry blender
Knife not shown

Step 3: Sopapilla Recipe:

Measurements:

1 Package active dry yeast
1 1/2 Cups warm water
1 Tablespoon of butter, melted
1 Tablespoon of sugar
4 Cups all-purpose flour
1 teaspoon salt
Vegetable oil for frying
1/4 cup cane sugar
1/4 Cup powdered sugar
4 teaspoons cinnamon
Honey

Here is where I found this recipe: http://homesicktexan.blogspot.com/2007/01/sopapillas-with-side-of-honey.html .

Step 4: Measuring Dry Ingredients

Method:

Measure the dry ingredients.
Combine the flour and salt.
Set aside.

Step 5: Mixing the Cinnamon Sugar

The cinnamon and sugar:

Measure 1/4 cup of white sugar and add:
4 teaspoons of cinnamon.
Mix well.

For the powdered sugar coating:

Measure 1/4 cup of powdered sugar.

Set aside the sugar mixtures until ready to use.

Set aside a small dipping bowl of honey if desired.

Step 6: Measuring Wet Ingredients

Method:

Mix the yeast with the warm water and let it sit for five minutes.
Add the butter and 1 Tablespoon sugar to the yeast/water mixture and let it set 5 minutes.

Step 7: Adding the Wet and Dry Ingredients

Method:

Slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.

Step 8: Let It Rise

Rise:

Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down.

Step 9: Rolling It Out

Shaping the dough:

On a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.

Step 10: Frying the Sopapillas

Cooking:

Heat up three inches of oil in a big pot to 375 degrees.
Fry a few triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Lay fried sopapillas on some paper towels to absorb the oil. I used coffee filters because I don't usually buy paper towels.

Step 11: Adding Sugar

Drain, and then sprinkle with cinnamon and sugar or roll them in the sugar mixture.
Serve hot with honey if desired.
Makes about 18 sopapillas.

Step 12: Sunshiine's Final Thoughts

This was a superb recipe. I was very happy with the results and the extra time to allow it to rise was well worth the wait! I almost forgot how delicious they were! Again my husband liked the honey and cinnamon ones best and I liked the powdered sugar. I don't know why but I have discovered men seem to like things a little sweeter. I made these a few years ago and this recipe was much better.

I used a couple of different sizes of cookie cutters to see if they would still puff up and wow! I loved the way they turned out! A perfect idea for the upcoming holidays!

Thank you for stopping by and please do stop in again!

Sunshiine