Easy Homemade Sopapillas: Cloud-Like Puffs of Fry Bread Heaven
Learn how to make incredibly comforting, warm, fluffy fried dough sopapillas at home. These little pillows of happiness are much easier than you think, requiring just a few simple ingredients to create tender, golden beauties perfect for drizzling with honey or dusting with powdered sugar.
Equipment
- Medium bowl
- Pastry blender or fork Or use your fingertips
- Spatula Or fork
- Covering Clean kitchen towel or plastic wrap
- Large pot or Dutch oven
- Thermometer Optional, for checking oil temperature
- Pizza Cutter Or knife for cutting dough
- Slotted spoon or spider For removing sopapillas from oil
- Plate Lined with paper towels for draining
Ingredients
Hauptzutaten
- 1.5 cups all purpose flour spooned and leveled
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 tablespoons shortening solid vegetable shortening suggested, key for tender/flaky
- 0.5 cup warm water bathwater warm
- 3 cups vegetable oil for frying, high smoke point
- powdered sugar optional garnish
- honey optional garnish
Instructions
- In a medium bowl, whisk together your flour, baking powder, and salt.
- Next, cut in the shortening using a pastry blender, a fork, or your fingertips until the mixture looks like coarse crumbs.
- Now, pour in the warm water. Use a fork or a spatula to mix everything until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface.
- Knead the dough gently for about 1 to 2 minutes until it comes together into a smooth ball.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 10-15 minutes.
- While the dough is resting, heat the vegetable oil in a large pot or Dutch oven over medium-high heat to reach about 360-375°F (180-190°C). If you don't have a thermometer, test the oil by dropping in a tiny piece of dough; it should sizzle and float to the top immediately.
- Once the dough has rested, roll it out on a lightly floured surface to about ¼ inch thickness.
- Cut the dough into desired shapes, about 3-4 inches wide squares or triangles, using a pizza cutter or knife.
- Carefully slide 1-2 sopapillas into the hot oil, being careful not to overcrowd the pot. Fry for about 30 seconds to 1 minute per side, or until they puff up and turn golden brown.
- Using a slotted spoon or spider, remove the fried sopapillas from the oil and place them on a plate lined with paper towels to drain.
- Repeat with the remaining dough, adjusting the heat if necessary.
- Serve immediately! Drizzle with warm honey, dust generously with powdered sugar, or enjoy them plain.
Notes
Tips for Success:
- Don't skip the 10-15 minute dough rest; it helps with rolling and puffing.
- Oil temperature is key! Aim for 360-375°F (180-190°C). Too cool results in greasy sopapillas that don't puff, too hot and they burn.
- Roll the dough evenly to about ¼ inch thickness for consistent cooking.
- Don't overcrowd the pot; fry only a few at a time to maintain oil temperature.
- Sometimes gently pressing them down into the hot oil can encourage puffing. How to Store:
- Sopapillas are best enjoyed fresh and warm.
- Leftovers can be stored in an airtight container at room temperature for a day or two, though they lose puffiness.
- Reheat in a toaster oven or regular oven (300°F/150°C) for a few minutes to re-crisp. Microwaving is not recommended. FAQs:
- If sopapillas aren't puffing, check oil temperature, ensure dough rested, and that dough isn't too thick or thin.
- Sopapillas cannot be baked; the quick, hot oil bath is essential for the traditional puffing texture.
- Vegetable oil, canola oil, or peanut oil are suitable frying oils due to their neutral flavor and high smoke point.
- Don't skip the 10-15 minute dough rest; it helps with rolling and puffing.
- Oil temperature is key! Aim for 360-375°F (180-190°C). Too cool results in greasy sopapillas that don't puff, too hot and they burn.
- Roll the dough evenly to about ¼ inch thickness for consistent cooking.
- Don't overcrowd the pot; fry only a few at a time to maintain oil temperature.
- Sometimes gently pressing them down into the hot oil can encourage puffing. How to Store:
- Sopapillas are best enjoyed fresh and warm.
- Leftovers can be stored in an airtight container at room temperature for a day or two, though they lose puffiness.
- Reheat in a toaster oven or regular oven (300°F/150°C) for a few minutes to re-crisp. Microwaving is not recommended. FAQs:
- If sopapillas aren't puffing, check oil temperature, ensure dough rested, and that dough isn't too thick or thin.
- Sopapillas cannot be baked; the quick, hot oil bath is essential for the traditional puffing texture.
- Vegetable oil, canola oil, or peanut oil are suitable frying oils due to their neutral flavor and high smoke point.