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Classic Sopapillas

Servings 24


  • 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


  1. 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.
  2. 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.