Dusted with cinnamon and sugar and served with honey, these Cinnamon Sugar Sopapillas are the perfect way to end a meal!
Keyword: cinnamon sugar, sopapilla
canola oilfor frying
For the Cinnamon Sugar Topping
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.