Wednesday, April 9, 2014


Sopaipillas are a common dessert option found in many 
Tex-Mex restaurants.  I know it's common other places too, like New Mexico and some South American countries.  It's kind of like a South American version of a doughnut.  They are traditionally split open and honey is drizzled into them. They are quite delicious!  I remember, as a kid, always asking for Sopaipillas anytime we went to a Mexican restaurant.  If you have kids, you've probably been asked a few times at restaurants for them too.

2 C flour
1 teaspoon salt
1 heaping teaspoon baking powder
2 T sugar
1/2 to 3/4 C lukewarm water
1/2 C milk
Vegetable oil

You can do this process by hand or in a stand mixer. Combine the flour, salt, baking powder, sugar, milk and 1/2 C water together.  Knead by hand or in the mixer until the dough becomes a ball, adding the additional water if the dough doesn't come together.  It should not be a sticky dough.  Divide the dough into three balls.  Place in a bowl and cover with a damp towel.  Let this sit at room temperature for at least 30 minutes and up to an hour.

Roll out the dough balls into circles about 1/4 inch thick.  Cut each circle into four triangles.  Heat the vegetable oil in a large skillet over medium high heat.  Fry the triangles about 30 seconds to 1 minute on each side until they puff up and are browned.  To serve (serve warm), cut a slit in each one and drizzle in some honey.


  1. Here in South Texas we also sprinkle them with cinnamon sugar before adding the honey,,, :)

  2. In Chile, Santiago we had pumpkin and make a syrup...Oh they are delicious!!!