Name: The Perfect Sopaipillas
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 2 tbsp shortening or butter; 3/4 cup warm water (plus more as needed); Vegetable or canola oil, for frying; Honey or powdered sugar, for serving

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Sopaipillas are light, puffy fried pastries with a golden crust and a soft, airy interior. Traditionally served warm with honey or powdered sugar, they’re a simple yet irresistible treat I love making when I want something warm, sweet, and comforting.

Why You’ll Love This Recipe

I love how easy sopaipillas are to make with pantry staples, and how magical they feel when they puff up in the oil. Whether I serve them as a dessert or a savory snack, they’re always a hit — crunchy on the outside and soft inside, with a drizzle of honey that soaks right in. The Perfect Sopaipillas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
shortening or butter
warm water
oil (for frying — vegetable or canola oil works well)
honey or powdered sugar (for serving)

Directions

In a large bowl, I mix the flour, baking powder, and salt. I cut in the shortening or butter until the mixture resembles coarse crumbs.
I add warm water gradually and mix until a soft dough forms. I knead it gently for a few minutes until smooth.
I cover the dough and let it rest for about 20–30 minutes.
I roll the dough out on a floured surface to about 1/4 inch thickness, then cut it into squares or triangles.
In a deep pot, I heat oil to 375°F (190°C). I fry the dough pieces a few at a time, flipping once, until golden and puffed — about 1–2 minutes per side.
I transfer them to a paper towel-lined plate and serve warm with honey or a dusting of powdered sugar.

Servings and timing

Servings: 8–10 sopaipillas
Prep time: 15 minutes
Rest time: 30 minutes
Cook time: 10 minutes
Total time: 55 minutes

Variations

I’ve added cinnamon sugar after frying for extra sweetness.
For a savory version, I leave off the honey and serve them alongside chili or beans.
I’ve stuffed them with cream cheese and fruit before frying for a dessert twist.

Storage/Reheating

Sopaipillas are best enjoyed fresh, but I store leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the oven at 350°F for a few minutes to get them warm and slightly crisp again. The Perfect Sopaipillas

FAQs

Why didn’t my sopaipillas puff?

The oil may not have been hot enough. I make sure it’s at 375°F before frying, and the dough is rolled evenly.

Can I make the dough ahead?

Yes, I refrigerate the dough wrapped tightly for up to 24 hours, then bring it to room temp before rolling and frying.

What’s the best oil for frying?

I use a neutral oil like vegetable, canola, or peanut oil — something with a high smoke point.

Are sopaipillas the same as fry bread?

They’re similar, but sopaipillas are typically lighter and have a puffier center.

Can I freeze them?

I don’t recommend freezing the fried pastries, but I can freeze the dough and thaw before rolling and frying.

Conclusion

Sopaipillas are one of those recipes that feel special even though they’re simple. With their crispy outside, soft inside, and sweet finishing touch, they’re a treat I never get tired of making — or eating. Whether I serve them after dinner or as a cozy snack, they always disappear fast.