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Sopaipillas
Light and fluffy sopaipilla recipe
Course
Dessert
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
2
minutes
minutes
Resting
45
minutes
minutes
Total Time
1
hour
hour
2
minutes
minutes
Servings
12
sopaipillas
Calories
84
kcal
Author
Kate @ I Heart Eating
Ingredients
2
cups
all-purpose flour
2
teaspoon
granulated sugar
1
teaspoon
baking powder
1/2
teaspoon
salt
1/2
cup
warm water
about 95 F
1/4
cup
milk¹
room temperature
1 ½
teaspoons
vegetable oil
peanut oil
cinnamon sugar
honey
US Customary
-
Metric
Instructions
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.
Notes
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.
Nutrition
Serving:
1
sopaipilla
|
Calories:
84
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Sodium:
100
mg
|
Potassium:
63
mg
|
Vitamin A:
10
IU
|
Calcium:
24
mg
|
Iron:
1
mg