Classic Sopapillas

Homemade sopapillasIf you have never had a Sopapilla before, friend, you are in for a treat today. Sopapillas are basically quick donuts. My family used to always stop at Casa Bonita in Tulsa, OK, after visiting my great grandmother, Lula, every summer before she passed away. The trip was always made memorable by Lula. She was a real firecracker. But, being a kid who loved to eat sweets, I also always looked forward to filling my plate with warm, sugary Sopapillas!Homemade cinnamon sopapillasCinnamon sopapillasThese are made from a yeasted dough, usually cut into squares or triangles and then fried so that they puff in the center. My dad taught us to tear off a corner and drizzle in a little honey into the puffed out pocket. I’ve also heard that some restaurants will serve them with sweet or savory fillings. If never had Sopapillas this way before, but it sounds awesome! I decided to try using a cookie cutter to create a slightly less traditional shape (stars), and I was delighted to find that they puffed up perfectly as well.ย Sopapilla recipeClassic Sopapillas, makes 24-28 (depending on the size and shape you choose). Slightly adapted from .

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon butter
4 cups flour
1 teaspoon salt
1/2 teaspoon cinnamon
oil for frying
honey for serving

In a small bowl stir together the warm water and sugar until the sugar dissolves. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy). In a large bowl stir together the flour, salt and cinnamon. Stir in the yeast mixture and melted butter until a loose dough ball forms. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic. Place in a lighlty oiled bowl, cover and allow to rise for an hour.ย Bread dough before it risesBread dough after it risesThe dough should just about double in size. Punch down and roll out on a lightly floured surface so that it’s about 1/4 inch thick. Cut into triangles, squares or other fun shapes. In a large, heavy pot heat enough oil, so the Sopapillas can float to around 375ยฐF. Fry the Sopapillas until browned, about 2 minutes. Then flip so that each side cooks. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.The best homemade sopapillasThese are best served warm, within an hour of when they are made. I’ve found that you can rewarm them in the oven or microwave. But they are best when “fresh.” Serve alongside honey or other sweet dipping sauces (a little hot fudge never hurt anyone). Enjoy! xo. Didier

Classic Sopapillas

Servings 24

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 4 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • oil for frying
  • honey for serving

Instructions

  1. In a small bowl stir together the warm water and sugar until the sugar dissolves. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy). In a large bowl stir together the flour, salt and cinnamon. Stir in the yeast mixture and melted butter until a loose dough ball forms. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic. Place in a lighlty oiled bowl, cover and allow to rise for an hour.
  2. The dough should just about double in size. Punch down and roll out on a lightly floured surface so that it's about 1/4 inch thick. Cut into triangles, squares or other fun shapes. In a large, heavy pot heat enough oil, so the Sopapillas can float to around 375ยฐF. Fry the Sopapillas until browned, about 2 minutes. Then flip so that each side cooks. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.
  • In Argentina we make something very very similar and call them “tortafritas” -which means “fried pies/cakes” ๐Ÿ™‚
    And it’s winter here so I’m making them this weekend โ™ฅ Thanks, Didier! ๐Ÿ™‚

  • i’m from oklahoma! casa bonita was one of my favorite places! the sopapillas were always the best part.

  • These look amazing! I really love your recipes, Didier.
    Thanks for sharing!
    Anna

  • mmm yum! drizzle with honey and sprinkle some cinnamon sugar on top…. the best ever.

  • These look so delicious!!!

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  • These are a family favorite in our house. It was always the highlight of our family drive through New Mexico. They are very delicious with a savory filling of roasted Hatch green chiles and cheesse.

  • In Greece we call them:”loukoumades”!! They look definately tasteful!

  • Oh my gosh, my family used to get these at an old restaurant chain until they went out of business! I’ve been trying to find them somewhere else for years! Sooo delicious.

  • Hi Didier, I love your recipes but could you post some lighter and healthier ones more often? I know you’ve said before that you eat only a small amount of what you bake and freeze a lot too or give it away. It’s just that I think myself and many of your readers would actually use the recipes more often if they were healthier- obviously you don’t eat this old yourself in large quantities or probably even in medium quantities to maintain your healthy appearance!
    Manda x

  • yum! these loo delicious–and would pair well with the whiskey lemonade recipe–just tried that last week and am hooked!

  • They look great, do you have a deap fryer? They would be good with agave too! or maple syrup! YUM.

  • When I lived in Texas, there was only one restaurant in the town I was in, that made them this way – very traditional and delicious. The other restaurants made “quick sopapillas” by frying flour tortillas. When you’re short on time, those are delicious, too. Then again, you can put cinnamon sugar and honey on anything and I’ll think it’s delicious. Except for maybe pickles. Thanks for the great recipe – I can’t wait to try this and think back to my childhood in TX!

  • oh man, filled sopapillas with fig jam or dulce de membrillo (like a thick quince jelly…yum!)are the best. my amiga in uruguay taught me how to make them from scratch while i was there and i love them.

  • Wow those look so flaky and delicious!! I’ve never even heard of these before!! Thanks for sharing ๐Ÿ™‚

    xox
    Bailey

  • That’s awesome. There’s this restaurant in AZ that serves huge fluffy sopapillas after the meal with honey. So.Good.

  • Never heard of these before, they sound delicious though!

    Lauren
    livinginaboxx
    bloglovin

  • Thanks for this recipe! I worked at a hole-in-the-wall Mexican restaurant while in high school and had more than my fair share of sopapillas. So yummy!

  • Ohhhhhhhhhhhh my goodness. Baby you have done it again! These look mouth watering!

  • I too remember Casa Bonita. Ahh those sopapillas. I remember a buffalo head vaguely???

    My husband, who is from Mexico, had never heard of sopapillas until I made them for him. Its been a while, but that honey goodness is amazing!!

  • These sound amazing! I live at a high altitude, will it still turn out right if I use the same recipe?

  • Sopapillas are amazing! I’ve only found one good restaurant where I live that serves them and I can’t resist eating an entire plate full.

  • In Chile they are called SOPAIPILLAS and the dough also has mashed pumpkin. They are so yummy! <3

  • Oh I really want to try it! ๐Ÿ™‚ It looks so tasty!

    Love jelaegbe.blogspot.de

  • I’m so used to eating sopapillas as a yeast tortilla with cinnamon and powdered sugar on it. Its amazing how different Latin American Cultures can get with food. I’m used to empanadas as fruit filled pastries that I can buy at the Panderia, but when my friend’s Colombian mother made my family empanadas I was shocked to take a bite and find cooked meat inside! I like being surprised by that, because its just a reminder that we may have similar sounding food names, but they can be a totally different delicacy than what we’re used to!

    Melinda

  • In Chile we make sopaipillas, specially when it rains, but the dough is made with squash. I like them with sugar, but they are also served with chancaca, and on the savory side, mustard, ketchup or pebre (a mix of chopped tomatoes, chives, pepper and other things). Also, they are traditionally cut in circles.

  • Oh those star shapes are so pretty! Gosh you’re spoiling us with the fab recipes lately.

    I’m thinking, with these and the lovely mojito shots yesterday, its definitely time a party!

    Martina

  • Oh yum! I have never had those!
    Looks delicious!
    xoxo
    Juliette Laura
    juliettelaura.blogspot.com

  • Casa Bonita was the bomb growing up! I’ll have to try these. I’m sure they will conjure up some fond memories!

  • These look delicious! I’ve never had one, but I’ve always wanted to try them!

    โ™ฅBrooke

  • Oh my goodness these look utterly delicious ! I think i’ll give this ago this weekend. OH YUMM YUMM L xx A Scottish Lass โค

  • Aww, I’m from Tulsa & live right down the street from the old Casa Bonita! I sure wish it was still open-that place was the best! Thanks for the recipe Didier-I’ll hafta give these a try! xo Kasey

  • Casa Bonita!!! Oh, I have been there many times with my grandma. She would pile all of her grandkids, no seatbelts, in the back of her white on white gigantic cadillac, for lunch and then shopping at Service Merchandise. No kidding. We loved it. We ate at Casa Bonita every time we went with her. I remember so much about that! (And, this recipe looks delicious. Haha.)

  • mm, nothing is better than a puffy pastry with a wonderful dip! star shaped anything is always a winner.
    xx

  • this sounds so good, i’ve heard of sopapillas but have never tried them. these are cute!

  • yum yum yum! have never had sopapillas before and now I want to! going to pin this for chanuka time when we eat donuts for 8 days ๐Ÿ˜‰ thanks for sharing a great recipe! xx. gigi. food and beauty blogger @

  • Tasty tasty, I’d be scared to make these as I know for a FACT they would be gobbled before they were even cold.Rx

  • I’ve always wanted to make these! Thanks for posting this! It looks absolutely delicious.

  • In the southwest we call this same recipe, but made like a flat tortilla, fry bread. You top fry bread with ground beef, sour cream, salsa, avocados, lettuce, whatever you like on your taco and its called a Navajo taco. One of my favorite foods because my family is from new Mexico and this was our special getting together food- grandma or someone would always make Navajo tacos whenever family was visiting, with all the leftover fry bread for sopapillas after! Try it with new Mexico green Chile if you want it done right!

  • I’m not a big donut eater, but these are the cutest ever!!! ๐Ÿ™‚

  • I love making sweets, and these look awesome. A great dessert for winter here in Australia. Thanks Didier! Loving your blog guys ๐Ÿ™‚

  • As a native New Mexican, it thrills me that you’ve tried this! YUM!

  • Here in Chile we work pumpkin into the dough and serve them with a molasses glaze!

  • whoa. my high school was down the street from Casa Bonita. i spent many years growing up in that little area.

  • These look absolutely dilectable. I can’t wait to try this recipe out!

    xoxo
    Dale


  • This looks really cute. I know that’s weird to say about food but seriously, my kids would love the shapes and the filling. Neat idea!

  • These look really nice and perfect to have with some nutella…. mmmmmmmmm

    xx

  • I grew up in New Mexico, and a warm sopa goes wonderful with spicy food because the honey and bread cut the fire on your tounge! Try with hot Mexican food!

  • The ones I grew up with were served with HONEY BUTTER…yep, so good for your taste buds, so bad for every other part of your body.

  • These look fab. ๐Ÿ™‚ I’m a Tulsan and can attest to the greatness of Casa Bonita! Thanks for sharing!

  • The restaurant in TULSA, OK !!! I’ve been there… brought back a flood of memories and oh yeah the smell, the texture, the taste….excuse me while I wipe the drool of my chin… I shall copy down the recipe … and go find some fresh honey… <3

  • What a sweet way to remember someone special. They look delicious.

    Vintagehoneybee.blogspot.com

  • These look pretty cool. The star shape was a good idea. ๐Ÿ™‚

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