Sopaipillas are one of those treats that instantly transport you to a cozy, comforting place. Light and airy with a perfect golden crisp, they’re the ideal dessert or snack when you’re craving something sweet and quick to make.
Whether you drizzle them with honey, dust them with cinnamon sugar, or top them with whipped cream, these easy Mexican beignets will disappear fast!
Ingredients You Will Need
For the sopaipillas dough:
You’ll need simple pantry staples like all-purpose flour, baking powder, fine salt, shortening, and warm water. These ingredients come together to create a soft, flaky dough that puffs up beautifully when fried.
For the toppings (optional):
Feel free to get creative with your toppings! You can drizzle warm honey, coat them with a cinnamon-sugar mix, or dust them with powdered sugar for extra sweetness. For a more indulgent treat, top with a dollop of whipped cream.
Can Sopaipillas Be Baked Instead of Fried for a Healthier Option?
Offering a healthier variation can appeal to readers looking for lighter alternatives, while still wanting to enjoy this treat. Including this information shows flexibility in the recipe and engages a broader audience.
Tips & Tricks
- Perfect frying temperature: Keep an eye on your oil temperature. Too hot, and they’ll burn. Too cool, and they won’t puff properly.
- Make them ahead: You can prep the dough in advance and refrigerate it for up to a day before frying.
- Test with a Small Piece of Dough
If you’re unsure whether your oil is at the right temperature, test it by frying a small piece of dough first. If it puffs up within a few seconds and turns golden brown, the oil is ready! - Avoid Overcrowding the Pan
Fry only a few sopaipillas at a time, depending on the size of your pan, to maintain a consistent oil temperature. Overcrowding will drop the temperature, making the dough greasy instead of crisp.
Storage & Reheating
Sopaipillas are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for a few minutes to crisp them back up. Avoid microwaving, as they’ll lose their crunch.
Variations
- Savory twist: Skip the sweet toppings and stuff the sopaipillas with cheese or seasoned meat for a savory version.
- Mini sopaipillas: Roll the dough into smaller discs and cut into bite-sized pieces for mini sopaipillas that are perfect for dipping.
- Gluten-free option: Use a gluten-free flour blend to make these treats accessible to everyone. Just make sure to adjust the water as needed for texture.
Sopaipillas (Mexican Beignets)
Ingredients
For the Sopaipillas:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp fine salt
- ½ cup warm water + 4 tbsp
- 3 tbsp shortening
Cinnamon and sugar mix
- 3 Tbsp sugar
- 1½ tsp Cinnamon
For the Toppings (Optional):
- Honey
- Powdered sugar
Instructions
Make the Sopaipilla Dough
- To begin, sift together the flour, baking powder, and salt in a large mixing bowl. Make sure there are no lumps so the dough turns out nice and smooth.
- Next, add the shortening and rub it into the dry ingredients. Keep mixing the shortening in until the dough looks like coarse crumbs.
- Once the fat is fully incorporated, slowly add the warm water while working the crumbs with your hands or a spoon. Keep mixing until the dough just comes together—it should be soft but not sticky.
Shape the Sopaipillas
- Now that your dough is ready, roll it into a ball and divide it into 5 equal pieces.
- Shape each piece into a ball and roll it out into a disc that’s about 8 inches in diameter.
- Once your dough is rolled out, cut each disc into 4 wedges. The triangles will have a curved side, and that’s exactly what you want!
- Repeat this process until all of your dough has been shaped.
Fry the Sopaipillas
- Heat your vegetable oil in a deep fryer or large pot to 360ºF (180ºC).
- Carefully add a couple of dough wedges to the hot oil. Let them fry until they puff up, then flip them over to cook the other side. They should be beautifully golden brown and crispy after a couple of minutes per side.
- Once done, remove the sopaipillas from the oil and let them drain on paper towels to remove excess oil.
- While they’re still warm, you can dust them in cinnamon sugar, or you can leave them to cool if you plan on stuffing them with honey or dust them with powder sugar.
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