Last Wednesday another big storm rolled in, and as the rain came down it really did seem the perfect setting for rolling out these pillowy pockets of dough. I’ve never had sopapillas, and naturally my girls were excited that I was making a dessert from the new Homesick Texan cookbook. I’ve had so much fun cooking my way through her book!
These were easy to whip up and set aside to rise for an hour, so I’d done that part in the morning. Now all I had left to do was heat 2 inches of oil in a medium saucepan, roll them, cut them and drop them in. Lisa mentioned that they’d puff up upon hitting the hot oil, and though I’ve had plenty of practice working with yeast, I’m always surprised when things go my way. So when they puffed up, I got excited and called the girls over to see. Cool!!
These puffs of fried dough aren’t overly sweet since you’re only using a tablespoon of sugar in the whole recipe, so any sweetness you have will come through in the toppings. We tried the traditional cinnamon sugar and honey which was incredible. I also thought a lime glaze would be perfect, so I mixed up that as well. And the next day with leftovers, I made a traditional white glaze with powdered sugar and milk which made them a bit like glazed doughnut holes. The variations are endless!
If you’re looking for something easy to mix up, roll out and cut out with the kids, this recipe is a winner! The puffing up and quick cooking time will definitely score you points. I recommend eating them hot as they literally melt in your mouth!
Sopapillas ~ Makes about 24
slightly adapted from The Homesick Texan Cookbook by Lisa Fain
1 Tbsp or 1 packet of yeast
1 1/2 cups warm water
4 cups all-purpose flour, plus more for kneading
1 Tbsp granulated sugar
1 tsp sea salt
1 Tbsp butter, melted
Safflower or coconut oil for frying
For Topping ~
2 Tbsp granulated sugar
2 Tbsp ground cinnamon
Honey, to taste
1. Combine yeast with warm water and allow to sit for 5 minutes. Then mix the flour, sugar and salt. Add in melted butter to the yeast mixture and then slowly stir the liquid into the flour mixture. Mix until well combined. Knead the dough for 2 minutes until smooth and elastic. Cover and let rise for 1 hour or till dough is doubled in size.
2. After dough has risen, punch down and roll out on a floured surface to a 1/4 inch rectangle. Using a knife or pizza cutter, cut into 3 inch squares and then cut each square into two triangles.
3. Heat 2 – 3 inches of oil in a medium saucepan to 350 degrees. Fry two triangles at a time for 1 minute on each side. The dough will puff when it hits the oil. Drain on paper towels then sprinkle with cinnamon sugar mixture. Serve hot with honey.