Preparation time: 15 minutes
Inactive: 30 minutes – 1 hour (dough to rise)
Cook time: 15 minutes
- 1 Tbs or 1 packet of dried yeast
- 1 1/2 Cups of warm water (about 115 degrees; don’t get it hot!)
- 4 Cups of All Purpose flour
- 1 Tbs of sugar
- 1 Tsp of kosher salt
- 1 Tbs of unsalted butter, melted
- vegetable or canola oil for frying, (canola used in this recipe – at least 2 1/2 cups)
- Honey, for topping
- Cinnamon sugar, for topping
- Mix the yeast and the water and let sit for about 5 minutes. Meanwhile combine the flour, sugar and salt. Add the melted butter to the yeast mixture and then slowly stir that into the flour mixture.
- Mix well until combined. Knead the dough for 2 minutes until smooth. Put it into a greased bowl and cover. Let sit for 1 hour or until doubled in size.
- After the dough has risen, punch it down on a well floured surface; then roll out into a 1/4 inch-thick rectangle. Using a knife or a pizza cutter, cut out 3-inch squares and then cut the squares into triangles.
- Heat 3 inches of oil in a large pot to 350 degrees. Fry 2 triangles at a time in the oil for 1 minute each side. The dough should puff when it hits the oil. Drain the sopapillas on some kitchen towel, then sprinkle with a mixture of 2 Tbsp of cinnamon and 2 Tbsp of sugar. Serve hot with honey.
- Since this recipe makes a big batch and sopapillas do NOT keep well, you can simply half the recipe if you don’t intend on serving that much.
- It’s important to keep the dough moist or else it will lose it’s elasticity and fry up like a big tortilla chip.
- Don’t over-knead it either or you get too much gluten and the dough won’t out to the proper thickness.