If you have never had a Sopapilla before, friend, you are in for a treat today. Sopapillas are basically quick donuts. My family used to always stop at Casa Bonita in Tulsa, OK, after visiting my great grandmother, Lula, every summer before she passed away. The trip was always made memorable by Lula. She was a real firecracker. But, being a kid who loved to eat sweets, I also always looked forward to filling my plate with warm, sugary Sopapillas!
These are made from a yeasted dough, usually cut into squares or triangles and then fried so that they puff in the center. My dad taught us to tear off a corner and drizzle in a little honey into the puffed out pocket. I’ve also heard that some restaurants will serve them with sweet or savory fillings. If never had Sopapillas this way before, but it sounds awesome! I decided to try using a cookie cutter to create a slightly less traditional shape (stars), and I was delighted to find that they puffed up perfectly as well.
Classic Sopapillas, makes 24-28 (depending on the size and shape you choose). Slightly adapted from here.
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon butter
4 cups flour
1 teaspoon salt
1/2 teaspoon cinnamon
oil for frying
honey for serving
In a small bowl stir together the warm water and sugar until the sugar dissolves. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy). In a large bowl stir together the flour, salt and cinnamon. Stir in the yeast mixture and melted butter until a loose dough ball forms. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic. Place in a lighlty oiled bowl, cover and allow to rise for an hour. The dough should just about double in size. Punch down and roll out on a lightly floured surface so that it’s about 1/4 inch thick. Cut into triangles, squares or other fun shapes. In a large, heavy pot heat enough oil, so the Sopapillas can float to around 375°F. Fry the Sopapillas until browned, about 2 minutes. Then flip so that each side cooks. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.
These are best served warm, within an hour of when they are made. I’ve found that you can rewarm them in the oven or microwave. But they are best when “fresh.” Serve alongside honey or other sweet dipping sauces (a little hot fudge never hurt anyone). Enjoy! xo. Emma
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Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups warm water
- 1 tablespoon sugar
- 1 tablespoon butter
- 4 cups flour
- 1 teaspoon salt
- ½ teaspoon cinnamon
- oil for frying
- honey for serving
Instructions
- In a small bowl stir together the warm water and sugar until the sugar dissolves. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy). In a large bowl stir together the flour, salt and cinnamon. Stir in the yeast mixture and melted butter until a loose dough ball forms. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic. Place in a lighlty oiled bowl, cover and allow to rise for an hour.
- The dough should just about double in size. Punch down and roll out on a lightly floured surface so that it's about 1/4 inch thick. Cut into triangles, squares or other fun shapes. In a large, heavy pot heat enough oil, so the Sopapillas can float to around 375°F. Fry the Sopapillas until browned, about 2 minutes. Then flip so that each side cooks. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.
I want allllll of them in my mouth right now!!! NOM!
xox
Bailey
http://akabailey.blogspot.com
These look pretty cool. The star shape was a good idea. 🙂
Thank you for this beautiful and gourmet post.
What a sweet way to remember someone special. They look delicious.
Vintagehoneybee.blogspot.com
YUM. this looks amazing!
xx
gemma @ http://andgeesaid.blogspot.com.au/
I definitely wanna try these !
http://hidinginheaven.blogspot.com/2013/05/the-one-with-beach-bag.html
I love food in shapes – am I still a child :)? Sopapillas remind me of warm summer nights ending with sticky fingers. These look delcious <3.
The restaurant in TULSA, OK !!! I’ve been there… brought back a flood of memories and oh yeah the smell, the texture, the taste….excuse me while I wipe the drool of my chin… I shall copy down the recipe … and go find some fresh honey… <3
These look fab. 🙂 I’m a Tulsan and can attest to the greatness of Casa Bonita! Thanks for sharing!
Being a native Oklahoman, I too loved sopapillas! They’re just not the same here in MI.
Oh, how yummy!
ooo yummy!! Those photos make my mouth water 🙂
BAH! Sopapillas are on of my weaknesses! YUM!!
The ones I grew up with were served with HONEY BUTTER…yep, so good for your taste buds, so bad for every other part of your body.
They look really good! I’d like to try making these. 🙂
http://annescribblesanddoodles.blogspot.com/
Those look so delish! I have never made them before but definitely want to try.
I grew up in New Mexico, and a warm sopa goes wonderful with spicy food because the honey and bread cut the fire on your tounge! Try with hot Mexican food!
These look really nice and perfect to have with some nutella…. mmmmmmmmm
http://scrapbookofallsorts.blogspot.co.uk/
xx
This looks really cute. I know that’s weird to say about food but seriously, my kids would love the shapes and the filling. Neat idea!
http://www.girlsandhappiness.com
Are these the same as New Orleans’ Beignets?