One of my favorite things about cooking and baking is recreating restaurant-style dishes. There’s just something about making a homemade version.
The thrill of being able to produce what I might have ordered the week before never gets old. Nothing’s better than knowing the secret to making your restaurant-favorite anytime and as often as you want without having to pay the restaurant price. I am a firm believer that food made from scratch always tastes better – these Sopapilla Bites are no exception!
Sopapillas are often served in Mexican restaurants. It’s a South American fried pastry dough that’s basted in butter, dusted with confectioners’ sugar and topped with honey.
They are best when enjoyed fresh and still warm inside. If you’ve never tried them before, you definitely should. Every bite is buttery, super soft, and addictive.
The dough comes together in no time. Even though there’s yeast involved, you don’t have to wait for the dough to rise. It’s a quick and easy recipe that makes for a great snack or dessert.
You can use the dough to make bigger or regular-sized sopapillas, but there’s just something about a miniature version that gets me every time :).
Hope you enjoy!
- ½ cup warm (110 degrees) water
- 1 envelope (2½ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- ½ cup warm milk
- 2 tablespoons canola oil, plus more for frying
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, for basting
- confectioners' sugar, for dusting
- In the bowl of your stand mixer, combine water and yeast. Let sit for 10-15 minutes, until bubbly.
- With the dough hook attached, add sugar, milk and 2 tablespoons canola oil.
- Mix in flour and salt until a smooth dough forms, about 2 minutes. Remove dough from the bowl, form into a ball, and place on a floured surface. Let rest for 5-10 minutes while you heat the canola oil for frying.
- In a heavy-bottom skillet, bring about 2 inches of canola oil to 350 degrees F. Tear off small pieces of dough (about 2 tablespoons) and drop into the hot oil. Fry 4-5 pieces at a time, about 2 minutes per side. Remove from the skillet and baste with melted butter while still hot. Dust sopapillas with confectioners' sugar and serve with honey.
This recipe was created by contributor, Kathi, from Deliciously Yum
You can find Deliciously Yum at:
Averie @ Averie Cooks
They look wonderful and that honey drizzle is just calling my name!
Lindsay @ The Live-In Kitchen
I agree, recreating restaurant food at home is the best. I've never had sopapillas before, but I definitely want to try them now!
Here in Albuquerque N.M. they are a staple. We make them big and top them with just honey, we stuff them with meat, chile, and cheese. These little ones do look yummy too.
These look amazing! Love the honey drizzle shot, thanks for sharing with us Kathi and Nikki :)
OMG THAT LOOKS DIVINE, WILL DEFINATELY DO THIS TOMORROW MORNING, I have got all the ingrédients. yum yum, will let you know for sure.
I'm going to try this with coconut oil, not canola.
These are wonderful BUT try this:! Put strawberries and real whipped cream on these jewels and you will swear you've gone to heaven! Yum!
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