Sopapillas are a light, pillowy pastry that is deep fried. As they fry they puff and become hollow in the centers. They can be rolled in cinnamon sugar or left plain. You take a bite to open them up and then drizzle honey right down inside... oh so good! Serve them while they are hot.
½ -1teaspoonground ancho chileoptional - adds a little heat
Instructions
Sopapillas
Mix the dry ingredients in a large bowl.
Cut in the butter until the mixture looks like coarse crumbs.
Stir in the water until the dough is smooth.
Let stand for 20 minutes.
Roll out on a floured board to about ¼ inch thick.
Cut into squares.
Heat oil in deep-fryer to 375 degrees F.
Add a few of the dough squares to the hot oil - do not over crowd.
Fry until golden brown on both sides, pushing the dough under the oil occasionally.
Drain on paper towels, then roll in cinnamon sugar mixture.
Cinnamon Sugar Mixture
Mix the ingredients and gently roll the hot sopapillas in the mixture.
Notes
Storage:Sopapillas are best eaten when fresh and warm. If you must store some then place them in an airtight container for a day or two - but they won't be nearly as good.Tips:
Drain on a wire rack over paper towels or a brown paper sack.
Don't overload the fryer. Just add 3-4 sopapillas at a time.
Don't flip the sopapillas while they are frying. Gently spoon the hot oil over the top.
When the sopapillas come out of the fryer, drain them quickly and then roll them in the cinnamon mixture.
If you are not allergic to peanuts please, please, please use peanut oil. It is more expensive than the other types but it is the best that I have found. It is light, flavorless, and leaves the outsides crispy.