Homemade Cinnamon Sugar Sopapillas are a fried pastry that is extremely popular in Mexican cuisine. There are two types of sopapillas, one type is common in New Mexico as a substitute for bread. In the American Southwest, two sopapillas are usually sandwiched together with a layer of honey and served as a dessert.
Sopapillas are eaten in Argentina, Peru, Uruguay, Chile, and the United States. Make these Homemade Cinnamon Sugar Sopapillas for Cinco de Mayo and surprise your family and guests.
Cinnamon Sugar Sopapillas
4 cups flour
2 teaspoons baking powder
1 teaspoons salt
4 tablespoons vegetable shortening or lard.
1 1/2 cups warm water
1 quart Peanut oil or vegetable oil
1 bottle cinnamon sugar
1 jar of honey
1. In a large bowl, mix flour, baking powder and salt together. Add the shortening and water. Work them in with your hands until a smooth dough forms.
2. Cover and let dough sit for 20 minutes.
3. Uncover the dough and put on a lightly floured surface. With a floured rolling pin, roll dough into a circle, about 1/8 inch thick.
4. Using a pizza cutter or paring knife, cut the dough into 5 inch squares.
5. Heat oil to 375 degrees in a deep fryer or large, heavy pot.
6. Carefully drop a few pieces of dough into the hot oil. Fry until browned, about 2 minutes. Flip them over with a slotted spoon so that each side cooks.
7. Remove the sopapillas from the oil and place on plate lined with several paper towels to remove excess oil.
8. Mix the cinnamon and sugar. Sprinkle with the mixture and serve warm. Or spread honey over each piece if desired.
Cinnamon Sugar Sopapillas Tips
- Best when fresh and served warm.
- Sopapillas will last for up to 1 day, stored at room temperature.
- Can be reheated in a 350 oven, bake uncovered for about 8 to 10 minutes. Do not overheat.
What special treats are you making for Cinco de Mayo this year?