Sopapillas
SOPAPILLAS is a easy Mexican recipe that serves 4. 250 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 45 min | Cook: 7 min | Total: 1 hr 2 min
Cost: $1.83 total, $0.46 per serving
Ingredients
- 1.5 cup All-Purpose Flour (205 grams, loosely packed)
- 0.5 tsp Salt (fine sea salt)
- 1 tsp Baking Powder (double‑acting)
- 4 fl oz Hot Water (heated to about 120°F)
- 1 tbsp Vegetable Oil (for the dough; neutral oil)
- 2 cup Neutral Oil for Frying (canola, peanut, or vegetable oil with high smoke point)
- 2 tbsp Powdered Sugar (for dusting (optional))
- 1 tsp Ground Cinnamon (for dusting (optional))
- 2 tbsp Honey (for drizzling or filling (optional))
Instructions
Combine Dry Ingredients
In a mixing bowl, whisk together 1.5 cups all‑purpose flour, 0.5 tsp salt, and 1 tsp baking powder until evenly distributed.
Time: PT2M
Add Wet Ingredients
Add 4 fl oz hot water and 1 tbsp oil to the dry mixture, stir until a shaggy dough forms, then knead in the bowl until it comes together.
Time: PT5M
Knead Dough
Transfer dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic; the dough should spring back when pressed.
Time: PT5M
Rest Dough
Divide dough into 4 equal balls, cover with a damp cloth, and let rest for 20 minutes at room temperature.
Time: PT20M
Roll and Cut Pieces
On a floured surface, roll each ball into a thick disc about ¼‑inch thick, then cut into quarters (or squares) using a pizza cutter dusted in flour.
Time: PT10M
Second Rest Before Frying
Place cut pieces on a tray, cover loosely, and let rest another 5 minutes.
Time: PT5M
Preheat Frying Oil
Fill a deep pan with enough oil to submerge pieces, heat to 350 °F (175 °C) using a thermometer.
Time: PT5M
Temperature: 350°F
Fry Sopapillas
Carefully lower a few pieces into hot oil, fry for 30‑45 seconds per side until light‑golden brown, then remove with a slotted spoon and drain on paper towels.
Time: PT5M
Temperature: 350°F
Serve and Enjoy
While still warm, dust with powdered sugar and cinnamon or poke a small hole and fill with honey.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan (if using vegetable oil)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Salt: Kosher Salt (use less)
- Instead of Baking Powder: Baking Soda + cream of tartar (¼ tsp + ½ tsp)
- Instead of Vegetable Oil: Melted butter (adds flavor)
- Instead of Neutral Oil for Frying: Vegetable oil, Peanut oil
- Instead of Honey: Agave syrup
Equipment Needed
- Mixing Bowl
- Whisk or Spoon (optional)
- Rolling Pin
- Pizza Cutter
- Floured Surface or Board
- Frying Pan or Deep Fryer
- Thermometer
- Baking Rack (optional)
- Paper Towels (optional)
- Slotted Spoon (optional)
Critical Steps — Do Not Skip
- Mix dry ingredients thoroughly
- Achieve proper dough consistency after adding wet ingredients
- Rest the dough to relax gluten
- Maintain oil temperature at 350°F
- Do not overcrowd the pan while frying
Chef Tips from the Video
- Using hot water helps activate the baking powder for a lighter texture.
- Resting the dough twice (after kneading and after cutting) is key to a fluffy interior.
- Dust the cutter and surface with flour to prevent sticking while cutting.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time, kneading gently until the dough no longer sticks to your hands.
Sopapillas do not puff up during frying.
Make sure the oil is at 350°F before adding the dough and avoid overcrowding the pan; a lower temperature or too many pieces will prevent puffing.
Sopapillas turn dark brown quickly.
Reduce the heat slightly and monitor the oil temperature; over‑hot oil cooks the exterior too fast.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly from frozen in a hot oven.
Room temperature: Best eaten the same day; keep covered to prevent drying.
Make-Ahead Tips
- The dough can be refrigerated for up to 24 hours before shaping.
- Shape and freeze raw pieces; fry directly from frozen for a quick snack.
- Dust with sugar after frying; reheating will keep them crisp.
Frequently Asked Questions
What is the cultural significance and history of sopapillas in Mexican cuisine?
Sopapillas originated in Spain and were brought to Mexico, where they became a beloved fried pastry in many regions, especially in New Mexico and central Mexico. Traditionally they are served as a sweet treat after meals or during festivals, symbolizing hospitality and celebration.
What are the traditional regional variations of sopapillas in Mexico and the American Southwest?
In northern Mexico and New Mexico, sopapillas are often fried until puffed and served with honey or powdered sugar. In other parts of Mexico they may be smaller, crispier, and sometimes served with savory toppings like beans or cheese. The dough recipe also varies, with some versions adding a touch of lard for richer flavor.
How are sopapillas traditionally served in New Mexico and Mexico?
In New Mexico they are typically dusted with powdered sugar and cinnamon or split open and drizzled with honey. In many Mexican households they are served alongside a cup of hot chocolate or coffee, and occasionally filled with sweetened condensed milk or fruit preserves.
On what occasions or celebrations are sopapillas traditionally enjoyed in Mexican culture?
Sopapillas appear at family gatherings, religious festivals, birthdays, and especially during Christmas and Día de los Muertos celebrations. Their quick puff and sweet finish make them a popular dessert after hearty meals.
What authentic ingredients are used in traditional sopapillas versus modern substitutes?
Traditional sopapillas use all‑purpose flour, baking powder, a pinch of salt, warm water, and lard or oil. Modern recipes often substitute vegetable oil for lard and may add a little sugar to the dough. The core ingredients remain the same, keeping the texture light and airy.
What other Mexican dishes pair well with sopapillas?
Sopapillas pair beautifully with Mexican chocolate, café de olla, or a rich mole sauce for a sweet‑savory contrast. They also complement dishes like enchiladas, chiles rellenos, or a simple bowl of frijoles de la olla.
What are the most common mistakes to avoid when making sopapillas at home?
Common mistakes include over‑mixing the dough, not letting the dough rest, frying at too low or too high a temperature, and overcrowding the pan. Each of these can prevent the pastry from puffing and result in a dense or burnt sopapilla.
Why does this sopapillas recipe use hot water instead of cold water?
Hot water activates the baking powder instantly and helps create steam inside the dough as it fries, which contributes to the characteristic puff and light texture of sopapillas.
How do I know when the sopapillas are done frying and have puffed correctly?
When the sopapillas are golden‑light brown and have doubled in size, they are done. They should feel light and slightly airy when lifted with a slotted spoon; a dark brown color indicates the oil was too hot.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in easy, family‑friendly Latin American recipes, focusing on authentic flavors, step‑by‑step guidance, and approachable cooking techniques for home cooks.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican home cooking differ from other cooking channels?
Simply Mamá Cooks emphasizes cultural storytelling, uses everyday pantry ingredients, and breaks down traditional Mexican dishes into simple, quick steps, whereas many other channels focus on gourmet presentation or complex techniques.
Last updated: August 30, 2026
