Sopapillas (Tex‑Mex Fried Dough with Honey & Cinnamon‑Sugar)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Whisk together the flour, baking powder, salt and 2 tablespoons granulated sugar in a large bowl.

2. 2

   Cut the cold cubed butter into the dry mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. 3

   Pour the warm milk into the flour mixture and stir with a wooden spoon until a shaggy dough forms; it will come together but be slightly sticky.

4. 4

   Turn the dough onto a lightly floured surface and knead 6–8 times until smooth and cohesive—do not overwork.

5. 5

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a towel and let rest.

   Resting relaxes the gluten so the dough puffs well when fried.

   30 min
6. 6

   While the dough rests, mix 3/4 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl and warm the honey so it pours easily.

7. 7

   Divide the rested dough into 12 equal pieces and keep them under a damp towel so they don’t dry out.

8. 8

   On a lightly floured surface, roll each piece into a 1/8‑inch (3 mm) thick round or square about 4–5 inches across.

9. 9

   Pour the vegetable oil into a heavy 10‑ to 12‑inch skillet or Dutch oven to a depth of about 1 inch and heat to 375°F (190°C). Use a candy/instant‑read thermometer if you have one.

10. 10

    Fry 3–4 sopapillas at a time (do not overcrowd). Slide pastries into the hot oil and fry until they puff and turn golden, about 30–45 seconds per side. Flip once.

    If pieces don’t puff, the oil is too cool; if they color too fast, it's too hot. Adjust heat to maintain 350–375°F.

    10 min
11. 11

    Remove sopapillas with a slotted spoon to a wire rack set over a baking sheet to drain and cool briefly.

    5 min
12. 12

    While still warm, brush each sopapilla lightly with melted butter, then toss or sprinkle with the cinnamon‑sugar so it sticks.

13. 13

    Arrange on a platter, drizzle with warm honey just before serving (or serve honey on the side for dipping).