Authentic Sopapillas: Crispy Puffed Pastries with Honey

Overview

Total Time: ~2 hours (includes 5-minute prep, 1-hour cooking, and 1-hour resting)

Difficulty: Moderate (requires precision in dough handling and temperature control)

Yield: 18 servings (4–6 people as an appetizer or snack)

Ingredients

Dry Ingredients

• 4 cups (480g) all-purpose flour (high-protein flour may alter texture; use AP flour for traditional flakiness)

• 1 tablespoon baking powder (leavening agent critical for puffing)

• 1 tablespoon granulated sugar (adds subtle sweetness; reduce to ½ tbsp if preferred less sweet)

• 2 teaspoons kosher salt (e.g., Diamond Crystal; use ½ tsp if substituting with table salt)

Fat

• 4 tablespoons (56g) shortening or lard, softened (for optimal flakiness; butter weakens puffing due to milk solids)

Liquid

• 1 cup (240ml) room-temperature water (prevents excessive gluten development while maintaining workability)

Frying & Serving

• 4 cups vegetable oil (canola/soybean oil for neutral flavor and high smoke point)

• Honey (raw or local, for drizzling/internal filling)

Step-by-Step Preparation

Step 1: Dough Preparation & Resting

1. Combine Dry Ingredients: In a large bowl, whisk flour, baking powder, sugar, and salt until evenly blended. Ensure sugar and salt dissolve slightly for uniform sweetness.

2. Incorporate Shortening: Using fingertips, work softened shortening into the dry mixture until coarse, pea-sized crumbles form (this creates the layered structure for crispiness).

3. Knead the Dough: Add room-temperature water gradually, kneading in the bowl until the dough comes together. Transfer to a floured work surface and knead 6–8 minutes until smooth, elastic, and non-sticky (test: a small ball should retain shape without cracking).

4. Rest the Dough: Divide dough into 2 equal balls, return to the bowl, cover with a damp cloth, and let rest at room temperature for exactly 1 hour. This relaxes gluten and activates leavening agents for optimal puffing.

Step 2: Rolling & Cutting

1. Prep Workspace: Dust a clean countertop with minimal all-purpose flour (excess flour toughens the crust).

2. Roll Dough: Take one rested ball, roll into a 13-inch circle (use a ruler to ensure a uniform ⅛-inch thickness). Dust rolling pin lightly if dough sticks, but avoid excessive flour.

3. Cut into Squares: Use a sharp knife/pizza cutter to divide into 9 even 4-inch squares (rounded corners are natural and acceptable). Transfer to a floured tray, cover loosely, and repeat with the second dough ball.

Step 3: Frying

1. Heat Oil to 375°F (190°C): In a heavy-bottomed pot, heat 3 inches of oil. Test with a small dough piece: it should rise in 20 seconds and turn golden in 2–3 minutes. Adjust heat to maintain temperature.

2. Fry in Batches: Fry 2–3 squares at a time (avoid overcrowding). Flip once halfway through with a slotted spoon; cook 2–3 minutes total until golden and puffed uniformly.

3. Drain & Cool: Transfer to paper-towel-lined plates to drain excess oil. Serve immediately while still warm.

Chef’s Notes & Tips

Key Textures & Flavors

• Crispiness: A "shatteringly thin" exterior is non-negotiable—over-kneading creates a bready texture.

• Puffing: Perfect sopapillas have uniform domed shape; under-puffing suggests old baking powder or uneven oil temperature.

• Hot Service: Serve piping hot—reheat in a 350°F oven for 2–3 minutes if needed.

Honey & Serving Pro Tips

• Pro Tip: Bite the corner off a warm sopapilla and drizzle honey inside (not on top!). The hollow center soaks up honey for maximum flavor.

• Dual Purpose: First bite: Soak up chile sauce/savory stews (traditional New Mexican pairing). Second bite: Dessert—honey drizzled inside the hollow center.

Substitutions & Regional Variations

• Shortening/Lard vs. Butter: Shortening/lard are essential for flakiness. Butter (melts during frying) reduces puffing; substitute with lard (preferred) or shortening if unavailable.

• Sugar in Dough: Traditional recipes (e.g., family from Española, NM) omit sugar, but the recipe includes it for subtle sweetness. Adjust to taste.

Common Mistakes to Avoid

• Overcrowded Frying: Overloading the pot leads to uneven cooking and sogginess.

• Skipping Resting: Rushing dough (no 1-hour rest) prevents proper puffing.

• Oil Temperature Fluctuations: Maintain 375°F; too low = greasy, too high = burnt exterior.

With practice, you’ll achieve the shatteringly thin, puffed perfection that defines authentic sopapillas—even better than many regional restaurants! Enjoy piping hot, honey-drenched, and ready to sop up chili or sweeten your dessert.