Dusted with cinnamon and sugar and served with honey, these Cinnamon Sugar Sopapillas are the perfect way to end a meal!
Ah, doughnuts. How do I love thee? Let me count the ways. Every culture seems to have some variant on this awesome dessert (or breakfast, depending on the day). My love for doughnuts is well-documented in both this Baked Powdered Sugar Doughnuts post as well as my ode to the Glazed Apple Fritter. In addition to these American classics, there’s also the French beignet (also famous in New Orleans!), the Italian zeppole, the Belgian Dutchie, the Polish paczki and the list goes on… Ultimately, these delicious creations are all some form of fried dough. Sure, the dough recipe varies slightly from culture to culture. And some versions are filled while others are just dusted with sugar. But, in the end, doughnuts are doughnuts…and they’re delicious!
I’ve long been a fan of sopapillas, and I decided to whip up a batch the other night for dessert. Although sopapillas aren’t technically a Mexican doughnut, they’re in the same general genre. They’re basically fried dough topped with cinnamon and sugar and then dipped in or drizzled with honey. And they’re one of my favorites! (Ok, maybe I don’t actually have favorites when it comes to doughnuts. Unless they’re filled with jelly. Jelly-filled are most definitely not my favorite. Blech.)
These Cinnamon Sugar Sopapillas are incredibly easy to make, too. They don’t require any special equipment, and (unlike their yeasted cousins in the doughnut world), sopapilla dough only needs a minimal amount of resting before being fried. This means you can get up from your computer right now and have warm sopapillas sitting on your kitchen counter in about 30 minutes. (And 20 of those minutes are spent waiting for the dough to rest. That means you can still send an email, check Facebook and unload the dishwasher while you’re making these Cinnamon Sugar Sopapillas.)
The shining star for sopapillas is unquestionably the honey. I’ve seen sopapillas served without honey before, and it’s just a travesty. Serve these bad boys warm with plenty of honey to dip them in. (I prefer dipping rather than drizzling simply to avoid the mess. Call me crazy.) Oh, and roll the dough out as thin as you can. The best way to achieve a nice fluffy sopapilla is to ensure that your dough isn’t too thick. Now excuse me while I go snack on some Cinnamon Sugar Sopapillas for a bit. Honey doesn’t mix well with keyboards. Trust me.
What is your favorite doughnut?