Best sopaipilla recipe! This easy sopaipilla recipe makes 12 light and airy pieces of fried dough that are coated in cinnamon sugar.
Sopaipillas are one of my favorite desserts! I love donuts and churros, and sopaipillas combine the best of the two.
So, it's difficult for me to pass up pillowy fried dough that's coated with cinnamon sugar and drizzled with honey.
Thankfully, sopaipillas aren't difficult to make. The dough is a simple, no-yeast dough that takes just a couple minutes to stir together.
So, they make an easy dessert that tastes fantastic!
How to make sopaipillas
To make the sopaipillas, stir the ingredient together to form a soft, slightly sticky dough.
Knead the dough on a lightly floured surface until no longer sticky. This should take about 1 minute.
Cover the dough with a damp towel, and let the dough rest for 15 minutes.
Divide the dough into 3 equal pieces.
Cover, and let the dough rest for 30 minutes.
Roll each piece of dough into an 8-inch round.
Cut each round into 4 pieces. I like to use a pizza cutter to easily cut the dough.
Drop the dough into the hot oil 1 piece at a time.
Fry, turning once, until golden brown.
Remove to a paper towel-lined plate, and let the sopaipillas cool until cool enough to handle.
Roll the fried sopaipillas in cinnamon sugar, and then drizzle with honey, if desired.
They are best enjoyed warm.
Is there a trick to tell the temperature of the oil without a kitchen thermometer?
A kitchen thermometer is really the best way to get an accurate oil temperature.
I've tried various tricks to gauge the temperature of oil for frying, but nothing works as well as simply using a kitchen thermometer.
Tips for making sopaipillas
- Be sure to properly measure your flour. I recommend sifting or stirring the flour, lightly spooning it into the measuring cup, and then leveling. This will help to prevent getting too much flour in your dough.
- I use a pizza cutter to easily cut the dough without tearing while cutting.
- I like to use peanut oil because it has a high smoke point and is commonly used to fry foods.
- If you can't use peanut oil, choose another neutral oil with a high smoke point that works well for frying food.
- Roll the sopaipillas in the cinnamon sugar while warm to help the cinnamon sugar to stick.
Sopaipillas are best eaten right after they're made. Leftovers can be stored in an airtight container for up to 3 days.
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If you’ve tried this sopaipilla recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
- 2 cups all-purpose flour
- 2 teaspoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup warm water about 95 F
- ¼ cup milk¹ room temperature
- 1 ½ teaspoons vegetable oil
- peanut oil
- cinnamon sugar
- Whisk flour, sugar, baking powder, salt, warm water, milk, and vegetable oil together to form a sticky dough.
- Knead for about 1 minute, or until no longer sticky, on a lightly floured surface.
- Cover with a damp towel and let rest 15 minutes.
- Divide the dough into 3 balls. Cover with a towel and let rest 30 minutes.
- Pour 2 inches peanut oil and heat to 380-385 F.²
- Meanwhile, roll each ball into an 8-inch round on a floured surface.
- Cut each round into 4 wedges, and drop into hot oil one at a time.
- Cook, turning once, for about 2 minutes, or until golden brown.
- Remove to paper towel lined plate.
- When cool enough to handle, roll warm sopaipillas in cinnamon sugar.
- Serve with drizzled with honey, if desired.
- Anything from skim to whole milk will work.
- I heat the oil over medium until it reaches 350F. Once it reaches 350F, I turn the heat to low until it reaches 380F.
- Nutrition value is for the unfried dough.