Dusted with cinnamon and sugar and served with honey, these Cinnamon Sugar Sopapillas are the perfect way to end a meal!
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Cinnamon Sugar Sopapillas
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.
Did you make a batch of these Cinnamon Sugar Sopapillas at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Cinnamon Sugar Sopapillas
- Using a large mixing bowl, add the flour, baking soda, sugar, cinnamon and salt. Mix until well combined.
- Add the vegetable shortening and water. Knead dough with your hands until a smooth, workable dough forms. (Note: If dough feels too dry and crumbly, add another teaspoon of water. If dough feels wet, add another teaspoon of flour.)
- Cover dough in plastic wrap and let rest for 20 minutes.
- Divide dough into 2 equal pieces. On a well-floured countertop, roll each piece into a 9-10” circle. Cut the dough into 8 triangles, similar to how you would slice a pizza.
- Pour canola oil into a deep fry pan or heavy-bottomed skillet until it is about 2” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
- Carefully place 2-3 pieces of dough into the hot oil. Fry until golden brown, approximately 45-60 seconds per side. Remove sopapillas with a slotted metal spoon and place on tray of paper towels to dry. (Tip: Flip the sopapillas after about 45 seconds minutes to ensure that they cook evenly.)
- Allow oil to return to 375°F and repeat process with remaining dough.
- While the sopapillas are cooling slightly, mix the sugar and cinnamon for the Topping together in a small bowl. Dust the tops of the sopapillas with this Cinnamon Sugar Topping before serving.
- Serve the sopapillas warm with honey.
Love cinnamon sugar desserts? Check out some of these other cinnamon sugar recipes, too: