Savor the warm, pillowy goodness of sopaipillas—those delightful fried pastries that transform any meal into a celebration. Whether you’re craving a quick weeknight treat, planning a festive gathering, or simply indulging in cozy comfort food, this roundup has a recipe for every moment. Get ready to explore 20 irresistible variations that will make your kitchen the heart of happiness. Let’s dive in and discover your new favorite!
Traditional Chilean Sopaipillas
Nothing beats the comforting aroma of freshly fried dough wafting through your kitchen, especially when it’s these golden, pillowy Chilean sopaipillas. Now, let’s walk through creating these traditional treats together, perfect for beginners wanting to master a simple yet satisfying recipe.
Ingredients
- 2 cups all-purpose flour (I always use unbleached for a softer texture)
- 1/4 cup unsalted butter, melted (I prefer unsalted to control the saltiness)
- 1/2 cup warm water (around 110°F—test it on your wrist; it should feel comfortably warm)
- 1 tsp baking powder (make sure it’s fresh for maximum puffiness)
- 1/2 tsp salt (I use fine sea salt for even distribution)
- Vegetable oil for frying (enough to fill your pot with 2 inches—I like using a neutral oil like canola)
Instructions
- In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
- Pour in the 1/4 cup melted unsalted butter and 1/2 cup warm water, then stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic, adding a sprinkle of flour if it feels sticky.
- Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
- Roll the rested dough to 1/4-inch thickness using a rolling pin, aiming for an even surface to ensure uniform cooking.
- Cut the dough into 3-inch circles using a round cutter or the rim of a glass, re-rolling scraps as needed.
- Heat 2 inches of vegetable oil in a deep pot over medium heat until it reaches 350°F, checking with a candy thermometer for accuracy.
- Carefully slide 2–3 dough circles into the hot oil and fry for 1–2 minutes per side until puffed and golden brown, flipping once with tongs.
- Remove the sopaipillas with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- Repeat the frying process with the remaining dough circles, adjusting the heat to maintain 350°F between batches.
Mouthwateringly crisp on the outside with a soft, airy interior, these sopaipillas are a delight drizzled with honey or dusted with powdered sugar. For a savory twist, try splitting them open and stuffing with a spicy pebre sauce or avocado slices—they’re wonderfully versatile and best enjoyed warm.
Sweet Pumpkin Sopaipillas
A perfect autumn treat, these sweet pumpkin sopaipillas combine the warm spices of fall with the light, puffy texture of traditional fried dough. As a cooking teacher, I’ll guide you through each simple step to create these delightful pillows of pumpkin goodness that are surprisingly easy to master. Let’s begin with gathering our ingredients and preparing our workspace for success.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
– 1/2 teaspoon salt (I prefer fine sea salt for even distribution)
– 1/2 cup canned pumpkin puree (not pumpkin pie filling)
– 1/4 cup warm water (around 110°F – test it on your wrist)
– 1 tablespoon granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg (freshly grated if possible)
– Vegetable oil for frying (I use about 4 cups in my deep pot)
– 1/2 cup honey for drizzling (local raw honey adds wonderful flavor)
– 1/4 cup powdered sugar for dusting
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in a large mixing bowl.
2. Add 1/2 cup pumpkin puree to the dry ingredients and mix with a fork until crumbly.
3. Gradually pour in 1/4 cup warm water while stirring until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
6. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
7. Roll the rested dough to 1/4-inch thickness on a floured surface.
8. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
9. Carefully drop 3-4 dough squares into the hot oil, frying for 1-2 minutes per side until golden brown and puffed.
10. Remove the fried sopaipillas with a slotted spoon and drain on paper towels.
11. Repeat the frying process with the remaining dough squares in small batches.
12. Drizzle warm sopaipillas with 1/2 cup honey and dust with 1/4 cup powdered sugar using a fine-mesh sieve.
Light, airy pockets form inside these golden pillows, creating perfect vessels for the honey that soaks into the warm, spiced pumpkin dough. The cinnamon and nutmeg shine through with each bite, while the powdered sugar adds a delicate sweetness that complements rather than overpowers. Serve them warm with extra honey for dipping, or get creative by filling them with whipped cream or vanilla ice cream for an indulgent autumn dessert.
Cinnamon Sugar Sopaipillas
Creating cinnamon sugar sopaipillas at home is easier than you might think, and the reward is warm, puffy pastries dusted with sweet cinnamon sugar that will make your kitchen smell absolutely heavenly. Let me walk you through each step methodically so you can achieve perfect results on your first try.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better texture)
– 2 teaspoons baking powder (make sure it’s fresh for maximum puff)
– 1 teaspoon salt (I always use fine sea salt for even distribution)
– 2 tablespoons vegetable oil (any neutral oil works, but I find vegetable oil gives the best crispness)
– ¾ cup warm water (around 110°F – test it on your wrist like baby formula)
– 4 cups vegetable oil for frying (use a fresh batch for clean-tasting results)
– ½ cup granulated sugar (regular white sugar creates that classic crunch)
– 1 tablespoon ground cinnamon (I prefer Ceylon cinnamon for its delicate flavor)
Instructions
1. Combine 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt in a large mixing bowl.
2. Make a well in the center of the dry ingredients and pour in 2 tablespoons vegetable oil and ¾ cup warm water.
3. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 3 minutes until smooth. Tip: Don’t overwork the dough or the sopaipillas won’t puff properly.
4. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
5. While the dough rests, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl and set aside.
6. Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
7. Roll the rested dough into a ¼-inch thick rectangle on a lightly floured surface.
8. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
9. Carefully drop 2-3 dough squares into the hot oil, frying for 45-60 seconds per side until golden brown and puffed. Tip: Maintain the oil temperature between 370-380°F for even cooking.
10. Remove the fried sopaipillas with a slotted spoon and drain on a wire rack set over a baking sheet for 1 minute.
11. While still warm, toss each sopaipilla in the cinnamon sugar mixture until fully coated. Tip: Tossing while warm helps the sugar adhere better.
12. Repeat the frying and coating process with the remaining dough squares.
My favorite thing about these sopaipillas is the delightful contrast between the crisp, sugar-crusted exterior and the soft, airy interior that practically melts in your mouth. They’re perfect served warm with a drizzle of honey or alongside a cup of Mexican hot chocolate for an authentic experience that will transport you straight to a southwestern café.
Savory Cheese-Stuffed Sopaipillas
Venturing into the world of stuffed sopaipillas brings a delightful twist to traditional fried bread. These savory cheese-stuffed versions are surprisingly simple to make, even for beginners in the kitchen. Follow these methodical steps to create golden, cheesy pockets that will become your new favorite snack.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 tsp baking powder (make sure it’s fresh for maximum puff)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 3/4 cup warm water (around 110°F – test it on your wrist like baby formula)
– 2 tbsp vegetable oil (plus extra for frying – peanut oil works great for high heat)
– 1 cup shredded Monterey Jack cheese (I like the creaminess, but cheddar works too)
– 1/4 cup chopped green chilies (canned works fine, just drain them well)
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt in a large mixing bowl.
2. Make a well in the center of the dry ingredients and pour in 3/4 cup warm water and 2 tbsp vegetable oil.
3. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 3 minutes until smooth.
4. Cover the dough with a damp kitchen towel and let it rest for 20 minutes at room temperature.
5. Divide the dough into 8 equal portions and roll each into a ball.
6. Roll each ball into a 5-inch circle using a rolling pin on a lightly floured surface.
7. Place 2 tbsp shredded Monterey Jack cheese and 1 1/2 tsp chopped green chilies in the center of each circle.
8. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
9. Use a fork to crimp the edges completely, ensuring no cheese can escape during frying.
10. Heat 2 inches of vegetable oil in a heavy pot to 375°F, using a candy thermometer for accuracy.
11. Fry 2-3 sopaipillas at a time for 90 seconds per side until golden brown and puffed.
12. Remove with a slotted spoon and drain on a wire rack set over paper towels.
Fresh from the fryer, these sopaipillas offer a satisfying contrast between the crisp, golden exterior and the molten cheese center. The mild heat from the green chilies balances beautifully with the creamy Monterey Jack. For a complete meal, serve alongside a simple tomato salad or drizzle with crema for extra richness.
Spicy Jalapeño Sopaipillas
Keeping your kitchen adventures exciting means occasionally diving into bold, spicy treats that awaken the senses. Spicy jalapeño sopaipillas offer that perfect balance of crispy dough and fiery flavor, making them an irresistible snack or appetizer. Let’s walk through creating these golden pockets step by step, ensuring even beginners achieve delicious results.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 tsp baking powder (fresh baking powder makes them extra fluffy)
– 1 tsp salt (fine sea salt dissolves evenly)
– 2 tbsp vegetable oil (neutral oil keeps the dough tender)
– ¾ cup warm water (around 110°F—warm to the touch but not hot)
– 2 fresh jalapeños, finely minced (remove seeds for milder heat, my personal preference)
– 4 cups vegetable oil for frying (enough to submerge the sopaipillas completely)
Instructions
1. In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt, whisking them together until fully incorporated.
2. Add the 2 tbsp vegetable oil and ¾ cup warm water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Fold in the 2 finely minced jalapeños, distributing them evenly throughout the dough for consistent spice in every bite.
4. Knead the dough on a lightly floured surface for 3–4 minutes until it becomes smooth and elastic, being careful not to overwork it to avoid toughness.
5. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
6. Heat the 4 cups vegetable oil in a deep pot over medium heat until it reaches 350°F, using a candy thermometer for accuracy to prevent burning.
7. Roll the rested dough out to ¼-inch thickness on a floured surface, then cut it into 3-inch squares with a sharp knife or pizza cutter.
8. Carefully slide 2–3 dough squares into the hot oil, frying them for 2–3 minutes until they puff up and turn golden brown, flipping once halfway through.
9. Remove the sopaipillas with a slotted spoon and drain them on a paper towel-lined plate to absorb excess oil.
10. Repeat the frying process with the remaining dough squares, adjusting the heat as needed to maintain 350°F.
Perfectly crispy on the outside with a soft, airy interior, these sopaipillas deliver a gradual jalapeño heat that lingers pleasantly. Pair them with a cool avocado crema or drizzle honey over top for a sweet-spicy contrast that elevates any gathering.
Gluten-Free Sopaipillas
Let’s dive into making these delightful gluten-free sopaipillas, a perfect treat that proves dietary restrictions don’t mean sacrificing flavor or texture. I’ll walk you through each step methodically so even first-time fryers can achieve golden, puffy perfection. These airy pillows are surprisingly simple to create with just a few key ingredients and careful technique.
Ingredients
– 2 cups gluten-free all-purpose flour blend (I prefer Bob’s Red Mill for its consistent results)
– 1 tablespoon baking powder (make sure it’s fresh for maximum puff)
– 1 teaspoon salt (fine sea salt dissolves best in the dough)
– 2 tablespoons cold unsalted butter, cubed (keep it chilled until ready to use)
– ¾ cup warm water (around 110°F – test it on your wrist like baby bottle temperature)
– 4 cups vegetable oil for frying (I find peanut oil gives the crispiest results)
– ¼ cup honey for drizzling (local raw honey adds wonderful floral notes)
Instructions
1. Combine 2 cups gluten-free flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl, whisking thoroughly to distribute the leavening evenly.
2. Cut 2 tablespoons cold butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Gradually pour in ¾ cup warm water while stirring with a wooden spoon until a shaggy dough forms – the warmth helps activate the gluten-free binders.
4. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth but not overworked, as gluten-free doughs can become tough.
5. Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature – this hydration period is crucial for tender results.
6. Roll the rested dough to ¼-inch thickness using a floured rolling pin, aiming for an even rectangle shape for consistent cooking.
7. Cut the dough into 3-inch squares or triangles using a pizza cutter or sharp knife, keeping the shapes uniform for even frying.
8. Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, verified with a deep-fry thermometer – proper temperature is essential for puffing.
9. Carefully slide 2-3 dough pieces into the hot oil using a slotted spoon, frying for about 90 seconds per side until golden brown and puffed.
10. Transfer the fried sopaipillas to a paper towel-lined baking sheet to drain excess oil, then immediately move to a wire rack to prevent sogginess.
11. Drizzle the warm sopaipillas with ¼ cup honey just before serving, allowing it to soak into the crispy exterior.
Creating these gluten-free wonders yields sopaipillas with a satisfying crisp shell that gives way to a soft, airy interior. The honey drizzle caramelizes slightly against the warm surface, creating a beautiful sweet-and-savory balance. Consider serving them alongside a spicy chocolate mole sauce for an unexpected twist that plays wonderfully with the subtle corn flavor in many gluten-free flour blends.
Vegan Sopaipillas with Avocado Dip
Welcome to your kitchen! Today we’re making vegan sopaipillas with avocado dip, a delightful treat that combines fluffy fried dough with creamy dip. We’ll walk through each step together so you can create these golden pillows of deliciousness with confidence. Let’s gather our ingredients and begin our cooking adventure.
Ingredients
– 2 cups all-purpose flour (I find unbleached works best for that perfect chew)
– 1 tsp baking powder (make sure it’s fresh for maximum lift)
– ½ tsp salt (I prefer fine sea salt for even distribution)
– 3 tbsp vegetable oil (neutral oil keeps the flavors clean)
– ¾ cup warm water (around 110°F – test it on your wrist like warm bath water)
– 4 cups vegetable oil for frying (I use canola for its high smoke point)
– 2 ripe avocados (look for slightly soft flesh when gently pressed)
– ¼ cup lime juice (freshly squeezed makes all the difference)
– 2 tbsp chopped cilantro (remove the stems for better texture)
– ½ tsp garlic powder (I find it blends more smoothly than fresh here)
– Salt to taste
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a large mixing bowl.
2. Create a well in the center of the dry ingredients and pour in 3 tbsp vegetable oil and ¾ cup warm water.
3. Mix with a wooden spoon until a shaggy dough forms, about 1 minute.
4. Turn the dough onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let rest for 30 minutes at room temperature.
6. While dough rests, halve 2 ripe avocados and remove the pits.
7. Scoop the avocado flesh into a medium bowl and mash with a fork until mostly smooth.
8. Stir in ¼ cup lime juice, 2 tbsp chopped cilantro, and ½ tsp garlic powder until fully incorporated.
9. Season the avocado dip with salt to taste, cover with plastic wrap pressed directly on the surface, and refrigerate.
10. Heat 4 cups vegetable oil in a deep pot to 375°F, using a candy thermometer for accuracy.
11. Roll the rested dough to ¼-inch thickness on a floured surface.
12. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
13. Carefully slide 3-4 dough squares into the hot oil, frying for 1-2 minutes per side until golden brown and puffed.
14. Remove fried sopaipillas with a slotted spoon and drain on a wire rack over paper towels.
15. Repeat with remaining dough squares, maintaining oil temperature between 370-380°F.
Light, airy sopaipillas emerge from the oil with a delicate crispness that gives way to soft, pillowy interiors. The creamy avocado dip provides a cool, tangy contrast that cuts through the richness beautifully. Try serving these warm with the chilled dip for the ultimate temperature and texture experience, or dust the sopaipillas with cinnamon sugar for a sweet variation.
Maple-Glazed Sopaipillas
Now, let’s create these delightful maple-glazed sopaipillas that combine fluffy fried dough with sweet maple goodness. Nothing beats that warm, pillowy texture paired with the rich maple flavor – it’s the perfect treat for cozy evenings or weekend brunches.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better texture)
– 2 teaspoons baking powder (make sure it’s fresh for maximum puff)
– 1/2 teaspoon salt (I always use fine sea salt for even distribution)
– 2 tablespoons unsalted butter, cold and cubed (cold butter creates flakier dough)
– 3/4 cup warm water (around 110°F – warm but not hot to the touch)
– 4 cups vegetable oil for frying (I find peanut oil gives the crispiest results)
– 1/2 cup pure maple syrup (the real stuff makes all the difference)
– 2 tablespoons powdered sugar for dusting
Instructions
1. Combine 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a large mixing bowl.
2. Cut 2 tablespoons cold cubed butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually pour 3/4 cup warm water into the bowl while stirring with a fork until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
6. Roll the rested dough into a 1/4-inch thick rectangle using a rolling pin.
7. Cut the dough into 3-inch squares using a sharp knife or pizza cutter.
8. Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, checking with a deep-fry thermometer.
9. Carefully slide 2-3 dough squares into the hot oil and fry for 45-60 seconds per side until golden brown and puffed.
10. Remove the fried sopaipillas with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Brush the warm sopaipillas generously with 1/2 cup pure maple syrup using a pastry brush.
12. Dust the glazed sopaipillas with 2 tablespoons powdered sugar using a fine-mesh sieve.
Here’s what makes these sopaipillas truly special: the contrast between the crispy exterior and airy interior creates the perfect canvas for that rich maple glaze. Serve them warm with a drizzle of extra maple syrup for dipping, or get creative by filling them with whipped cream and fresh berries for an elevated dessert experience.
Chocolate-Drizzled Sopaipillas
Just imagine biting into a warm, pillowy pastry that shatters delicately before melting in your mouth, all while rich chocolate cascades down its golden surface. These chocolate-drizzled sopaipillas bring together the comforting warmth of fried dough with the indulgent sweetness of chocolate in a way that feels both festive and familiar. Today, I’ll walk you through creating these delightful treats step by step, ensuring even first-time fryers achieve perfect results.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 teaspoon baking powder (make sure it’s fresh for maximum lift)
– 1/2 teaspoon salt (fine sea salt dissolves best)
– 2 tablespoons vegetable shortening (this creates that authentic flaky layers)
– 3/4 cup warm water (around 110°F – test it on your wrist like baby formula)
– 4 cups vegetable oil for frying (peanut oil works wonderfully for high-heat frying)
– 1/2 cup semi-sweet chocolate chips (I prefer Ghirardelli for their smooth melt)
– 1 teaspoon coconut oil (this helps the chocolate set with a beautiful shine)
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large mixing bowl.
2. Cut 2 tablespoons vegetable shortening into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add 3/4 cup warm water while stirring with a fork until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for exactly 3 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
6. Heat 4 cups vegetable oil in a deep pot to 375°F, using a candy thermometer for accuracy.
7. Roll the rested dough into a 1/4-inch thick rectangle on a floured surface.
8. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
9. Carefully slide 2-3 dough squares into the hot oil, frying for 45 seconds per side until golden brown and puffed.
10. Remove fried sopaipillas with a slotted spoon and drain on a wire rack set over paper towels.
11. Melt 1/2 cup semi-sweet chocolate chips with 1 teaspoon coconut oil in a double boiler over simmering water.
12. Stir the chocolate mixture continuously until completely smooth and glossy.
13. Drizzle the warm chocolate over the cooled sopaipillas using a spoon or piping bag.
14. Allow the chocolate to set for 15 minutes before serving.
Dazzling in their simplicity, these sopaipillas offer a wonderful contrast between the crisp, airy exterior and tender interior that practically dissolves on the tongue. The semi-sweet chocolate provides just enough bitterness to balance the dough’s natural sweetness without overwhelming it. For an extra special presentation, serve them stacked like miniature pyramids dusted with powdered sugar, or alongside a scoop of vanilla bean ice cream for temperature contrast.
Apple Pie Sopaipillas
Delightfully combining the comforting warmth of apple pie with the light, puffy texture of sopaipillas, this creative dessert brings together two beloved classics. During crisp autumn days, I find this recipe particularly satisfying when apples are at their peak sweetness and flavor.
Ingredients
- 2 cups all-purpose flour (I prefer unbleached for better texture)
- 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
- ½ teaspoon salt (fine sea salt dissolves more evenly)
- 2 tablespoons unsalted butter, cold and cubed (I keep mine in the freezer until needed)
- ¾ cup warm water (around 110°F – test it on your wrist like baby formula)
- 2 large Granny Smith apples, peeled and diced (their tartness balances the sweetness perfectly)
- ¼ cup granulated sugar (I sometimes use brown sugar for deeper flavor)
- 1 teaspoon ground cinnamon (Vietnamese cinnamon has the best aroma)
- ¼ teaspoon ground nutmeg (freshly grated makes all the difference)
- Vegetable oil for frying (I use about 4 cups in my deep skillet)
- Powdered sugar for dusting (don’t be shy with this final touch)
Instructions
- Combine 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
- Cut 2 tablespoons cold, cubed butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
- Gradually pour in ¾ cup warm water while stirring with a fork until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
- While dough rests, peel and dice 2 large Granny Smith apples into ¼-inch pieces.
- Combine diced apples with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg in a medium bowl.
- Heat 4 cups vegetable oil in a deep, heavy-bottomed skillet to 375°F, using a candy thermometer for accuracy.
- Roll the rested dough into a ¼-inch thick rectangle on a floured surface.
- Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
- Place 1 tablespoon of the apple mixture in the center of each dough square.
- Fold each square into a triangle and press the edges firmly with a fork to seal completely.
- Fry 3-4 sopaipillas at a time in the hot oil for 2-3 minutes per side until golden brown and puffed.
- Remove fried sopaipillas with a slotted spoon and drain on a wire rack over paper towels.
- Dust the warm sopaipillas generously with powdered sugar using a fine-mesh sieve.
Amazingly light and crisp on the outside while hiding that warm, spiced apple filling inside, these sopaipillas deliver the perfect textural contrast. Serve them immediately while still warm, perhaps with a scoop of vanilla ice cream melting into the crevices, or drizzle with caramel sauce for extra indulgence. The cinnamon-scented steam that escapes with each bite truly captures the essence of autumn comfort.
Garlic Herb Sopaipillas
Now, let’s dive into making these delightful Garlic Herb Sopaipillas—a perfect savory twist on the classic fried dough that’s surprisingly simple to master, even for first-time fryers. Nothing beats that golden, puffy perfection fresh from the oil, and with this methodical approach, you’ll achieve restaurant-quality results right in your own kitchen.
Ingredients
- 2 cups all-purpose flour (I always use unbleached for a cleaner taste)
- 1 tablespoon baking powder (make sure it’s fresh for maximum puff)
- 1 teaspoon salt (fine sea salt dissolves beautifully)
- 3 cloves garlic, minced (fresh is best—I press mine right before using)
- 2 tablespoons fresh parsley, finely chopped (flat-leaf holds its flavor better when fried)
- 1 teaspoon dried oregano (rub it between your palms to wake up the oils)
- 3/4 cup warm water (about 110°F—wrist-temperature feels comfortably warm)
- 2 tablespoons olive oil (extra virgin adds fruity notes)
- 4 cups vegetable oil for frying (I prefer peanut oil for its high smoke point)
Instructions
- Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
- Add 3 cloves minced garlic, 2 tablespoons fresh parsley, and 1 teaspoon dried oregano to the dry ingredients, distributing evenly.
- Create a well in the center of the flour mixture and pour in 3/4 cup warm water and 2 tablespoons olive oil.
- Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 3 minutes until smooth. Tip: Don’t overwork the dough—stop when it’s just cohesive to keep the texture tender.
- Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes.
- Heat 4 cups vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
- Roll the rested dough to 1/4-inch thickness on a floured surface.
- Cut the dough into 3-inch squares with a pizza cutter or sharp knife.
- Fry 2-3 squares at a time for 90 seconds per side, flipping when golden brown. Tip: Maintain oil temperature between 370-380°F—if it drops too low, the sopaipillas will absorb excess oil.
- Remove with a slotted spoon and drain on a wire rack set over a baking sheet. Tip: The wire rack prevents sogginess by allowing air circulation underneath.
A crispy, golden exterior gives way to a soft, airy interior that’s beautifully speckled with herbs and garlic. These savory pillows are fantastic dipped in warm marinara sauce or served alongside a hearty chili—their hollow centers practically beg for creative fillings. That first bite releases an aromatic garlic-herb steam that’ll have everyone asking for your secret.
Pumpkin Spice Sopaipillas
Today’s crisp autumn air calls for something special—let’s transform the classic sopaipilla into a seasonal treat that captures the essence of fall. These pumpkin spice sopaipillas are surprisingly simple to make from scratch and deliver that warm, spiced flavor we all crave this time of year.
Ingredients
– 2 cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon pumpkin pie spice (I prefer the pre-mixed kind for convenience)
– 1/2 teaspoon salt
– 3 tablespoons unsalted butter, cold and cubed (this creates the flakiest texture)
– 3/4 cup canned pumpkin puree (not pumpkin pie filling)
– 1/4 cup warm whole milk (about 110°F)
– Vegetable oil for frying (you’ll need enough for 2 inches depth)
– 1/4 cup cinnamon sugar for coating (my grandma’s secret was adding a pinch of nutmeg)
Instructions
1. Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt in a large bowl.
2. Cut 3 tablespoons cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Make a well in the center and add 3/4 cup canned pumpkin puree and 1/4 cup warm whole milk.
4. Stir with a wooden spoon until a shaggy dough forms, then knead gently on a floured surface for 1 minute until smooth.
5. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes—this relaxes the gluten for easier rolling.
6. Roll the dough into a 1/4-inch thick rectangle on a lightly floured surface.
7. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
8. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
9. Fry 2-3 dough squares at a time for 45-60 seconds per side until puffed and golden brown.
10. Remove with a slotted spoon and drain on a wire rack set over a baking sheet for 1 minute.
11. Toss the warm sopaipillas in 1/4 cup cinnamon sugar coating while still slightly oily for maximum adherence.
You’ll notice these sopaipillas have a delicate crispness outside while remaining wonderfully pillowy inside. The pumpkin flavor shines through without being overwhelming, complemented perfectly by the warm spices. Try serving them drizzled with caramel sauce or alongside a scoop of vanilla ice cream for an extra-indulgent autumn dessert.
Caramel-Stuffed Sopaipillas
Just imagine biting into a warm, puffy pastry that bursts with sweet, gooey caramel—this is the magic of homemade caramel-stuffed sopaipillas. Journey with me through this surprisingly simple recipe that transforms basic pantry ingredients into a dessert worthy of any celebration. Let’s create these golden pockets of joy together, step by step.
Ingredients
- 2 cups all-purpose flour (I always use unbleached for better texture)
- 1 tsp baking powder (make sure it’s fresh for maximum puff)
- ½ tsp salt (fine sea salt balances the sweetness perfectly)
- 2 tbsp vegetable shortening (this creates that authentic flaky layers)
- ¾ cup warm water (about 110°F—wrist-temperature works perfectly)
- ½ cup soft caramel candies (I prefer Werther’s for their creamy melt)
- 2 cups vegetable oil for frying (peanut oil gives the crispiest results)
- ¼ cup cinnamon sugar (my secret: 3 parts sugar to 1 part cinnamon)
Instructions
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a large bowl until fully combined.
- Cut 2 tbsp vegetable shortening into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually pour in ¾ cup warm water while stirring with a fork until a shaggy dough forms.
- Knead the dough on a lightly floured surface for exactly 3 minutes until smooth and elastic.
- Cover the dough with a damp kitchen towel and let it rest for 30 minutes—this relaxes the gluten for easier rolling.
- Divide the rested dough into 12 equal portions and roll each into smooth balls.
- Roll one dough ball into a 4-inch circle about ⅛-inch thick using a rolling pin.
- Place 2 soft caramel candies in the center of the dough circle.
- Fold the dough over the caramel filling to create a half-moon shape.
- Press the edges firmly together, then crimp with a fork to ensure a tight seal.
- Repeat steps 7-10 with remaining dough balls and caramel candies.
- Heat 2 cups vegetable oil in a heavy pot to 350°F, checking with a deep-fry thermometer.
- Carefully slide one stuffed sopaipilla into the hot oil and fry for 90 seconds until the bottom turns golden brown.
- Flip the sopaipilla using tongs and fry for another 90 seconds until evenly golden and puffed.
- Remove the fried sopaipilla with a slotted spoon and drain on a wire rack set over a baking sheet.
- While still warm, sprinkle the sopaipilla generously with cinnamon sugar, coating all surfaces.
- Repeat the frying and coating process with remaining stuffed sopaipillas.
Behold your creation: crisp, golden exteriors give way to steam-kissed, pillowy interiors with molten caramel centers. These beauties taste incredible dusted with extra cinnamon sugar or drizzled with honey for added sweetness. Serve them warm alongside vanilla ice cream for a stunning temperature contrast that will have everyone asking for seconds.
Chili-Lime Sopaipillas
Oftentimes, the most satisfying treats are those that combine contrasting flavors in perfect harmony. Chili-lime sopaipillas deliver exactly that—a crispy, puffy pastry with a zesty kick that’s surprisingly simple to make from scratch. Let’s walk through each step together so you can enjoy these warm, golden delights right from your own kitchen.
Ingredients
- 2 cups all-purpose flour (I like to use unbleached for a softer texture)
- 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
- 1/2 teaspoon salt (fine sea salt dissolves evenly)
- 3/4 cup warm water (around 110°F—warm to the touch but not hot)
- 2 tablespoons vegetable oil (plus extra for frying—I keep a bottle nearby)
- 1 tablespoon chili powder (I prefer ancho chili for its mild heat)
- 2 limes (zest them first, then juice—fresh is key here)
- 1/4 cup granulated sugar (for tossing—it balances the spice beautifully)
Instructions
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon chili powder in a large bowl until fully combined.
- Pour in 3/4 cup warm water and 2 tablespoons vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 3–4 minutes until it becomes smooth and elastic. Tip: If the dough feels sticky, dust with a teaspoon more flour, but avoid over-kneading.
- Cover the dough with a damp kitchen towel and let it rest at room temperature for 20 minutes—this relaxes the gluten for easier rolling.
- Divide the dough into 12 equal pieces and roll each into a ball between your palms.
- Use a rolling pin to flatten each ball into a 4-inch circle about 1/8-inch thick on a floured surface.
- Heat 2 inches of vegetable oil in a deep skillet to 375°F, checking with a thermometer for accuracy.
- Fry one sopaipilla at a time for 1–2 minutes per side until golden brown and puffed. Tip: Gently press the center with a slotted spoon—it should spring back when fully cooked.
- Transfer fried sopaipillas to a paper towel-lined plate to drain excess oil.
- Zest both limes into a small bowl, then juice them to get about 1/4 cup fresh lime juice.
- In a separate bowl, mix 1/4 cup granulated sugar with the remaining 1 teaspoon chili powder.
- Brush each warm sopaipilla with lime juice, then toss gently in the chili-sugar mixture to coat evenly. Tip: Work quickly while they’re still warm so the coating sticks well.
Perfectly crisp on the outside with a tender, airy interior, these sopaipillas offer a lively dance of tangy lime and warm chili. Serve them stacked high on a platter with extra lime wedges for squeezing, or crumble them over vanilla ice cream for a sweet-spicy dessert twist.
Blueberry Lemon Sopaipillas
A delightful fusion of sweet summer berries and zesty citrus, these Blueberry Lemon Sopaipillas bring a fresh twist to a classic fried pastry. As your cooking teacher, I’ll guide you through each simple step to create these pillowy, golden treats that burst with fruity flavor. Let’s begin with gathering our ingredients and preparing our workspace for success.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
– ½ teaspoon salt (fine sea salt distributes evenly)
– 2 tablespoons unsalted butter, cold and cubed (this creates flaky layers)
– ¾ cup warm water (around 110°F – test it on your wrist)
– 1 cup fresh blueberries (frozen work too, but don’t thaw them)
– 2 tablespoons lemon zest (from about 2 medium lemons)
– 2 tablespoons granulated sugar (for that perfect sweetness balance)
– Vegetable oil for frying (I prefer peanut oil for its high smoke point)
– Powdered sugar for dusting (the finishing touch that makes them beautiful)
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
2. Cut in 2 tablespoons cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually add ¾ cup warm water while stirring with a fork until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth.
5. Cover the dough with a damp kitchen towel and let it rest for 15 minutes at room temperature.
6. While the dough rests, gently fold 1 cup fresh blueberries and 2 tablespoons lemon zest into 2 tablespoons granulated sugar in a small bowl.
7. Roll the rested dough into a ¼-inch thick rectangle on your floured surface.
8. Cut the dough into 3-inch squares using a pizza cutter or sharp knife.
9. Place 1 teaspoon of the blueberry-lemon mixture in the center of each dough square.
10. Fold each square into a triangle and press the edges firmly with a fork to seal completely.
11. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
12. Fry 3-4 sopaipillas at a time for 90 seconds per side until golden brown and puffed.
13. Remove the fried sopaipillas with a slotted spoon and drain on a wire rack over paper towels.
14. Dust the warm sopaipillas generously with powdered sugar using a fine-mesh sieve.
These golden pillows offer a satisfying crisp exterior that gives way to a soft, steam-filled interior with bursts of tart blueberries and bright lemon. The contrast between the warm, fried dough and the cool, juicy fruit filling creates an irresistible texture experience. Try serving them alongside a scoop of vanilla bean ice cream for an elevated dessert that highlights the citrus notes beautifully.
Bacon and Cheese Sopaipillas
Nothing beats the comforting aroma of fried dough mingling with savory bacon and melted cheese. Now imagine transforming that classic sopaipilla into a handheld meal that’s crispy outside, fluffy inside, and packed with flavor. Let’s walk through each step together to create these irresistible Bacon and Cheese Sopaipillas.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting—I always keep a little mound handy to prevent sticking.
- 1 tsp baking powder for that perfect lift.
- 1/2 tsp salt to balance the richness.
- 3/4 cup warm water (about 110°F)—test it on your wrist; it should feel comfortably warm, not hot.
- 1 tbsp vegetable oil, plus more for frying—I use a neutral oil so the bacon flavor shines.
- 6 strips cooked bacon, crumbled—crispy bacon adds the best texture here.
- 1 cup shredded cheddar cheese, and I like sharp cheddar for a bolder kick.
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
- Pour in 3/4 cup warm water and 1 tbsp vegetable oil, then stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic.
- Cover the dough with a damp kitchen towel and let it rest for 15 minutes to relax the gluten.
- Divide the dough into 8 equal portions and roll each into a ball.
- Use a rolling pin to flatten each ball into a 5-inch circle on a floured surface.
- Sprinkle 1–2 tbsp crumbled bacon and 2 tbsp shredded cheddar cheese onto one half of each circle.
- Fold the other half over the filling and press the edges firmly with your fingers to seal.
- Crimp the edges with a fork to ensure no cheese escapes during frying.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F, checking with a thermometer for accuracy.
- Carefully place 2–3 sopaipillas into the hot oil and fry for 1–2 minutes per side until golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Buttery and crisp, these sopaipillas reveal a steamy, cheesy center with smoky bacon bits in every bite. Serve them warm with a dollop of sour cream or dunked in spicy salsa for an extra kick—they’re perfect for game day or a cozy weeknight treat.
Banana Nutella Sopaipillas
Just imagine biting into a warm, pillowy pastry oozing with melted Nutella and sweet banana goodness. Join me as we create these irresistible Banana Nutella Sopaipillas, a dessert that’s surprisingly simple to make from scratch. Keep your ingredients measured and ready—this recipe comes together quickly once you start.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for a softer texture)
– 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
– 1/2 teaspoon salt (a pinch enhances the sweetness)
– 3/4 cup warm water (around 110°F—test it on your wrist like warm bathwater)
– 2 tablespoons vegetable oil (plus extra for frying; I use a neutral oil for clean flavor)
– 1/2 cup Nutella (go for the creamy kind—it spreads like a dream)
– 1 ripe banana, sliced (pick one with brown speckles for natural sweetness)
– 1/4 cup granulated sugar (for dusting; I mix in a dash of cinnamon sometimes)
– Vegetable oil for frying (enough to fill your pot 2 inches deep)
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl, whisking until evenly mixed.
2. Pour in 3/4 cup warm water and 2 tablespoons vegetable oil, stirring with a fork until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 3–4 minutes until it becomes smooth and elastic. Tip: If the dough feels sticky, dust with a bit more flour, but avoid over-kneading.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. Heat vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature closely.
6. Roll the rested dough into a 1/4-inch thick rectangle on a floured surface, then cut it into 12 equal squares with a sharp knife or pizza cutter.
7. Fry 3–4 dough squares at a time in the hot oil for 1–2 minutes per side, flipping once they puff up and turn golden brown. Tip: Don’t overcrowd the pot—this keeps the oil temperature steady.
8. Remove the fried sopaipillas with a slotted spoon and drain them on a paper towel-lined plate for 1 minute to absorb excess oil.
9. Slit one side of each warm sopaipilla carefully with a small knife to create a pocket, being gentle to avoid tearing.
10. Spoon 2 teaspoons of Nutella into each pocket, using the back of the spoon to spread it evenly inside.
11. Insert 2–3 banana slices into each sopaipilla, nestling them alongside the Nutella. Tip: Work quickly while the pastries are warm so the Nutella melts slightly.
12. Dust the filled sopaipillas with 1/4 cup granulated sugar, shaking them gently in a bowl to coat all sides.
Kindly savor these sopaipillas fresh—the crisp exterior gives way to a gooey, molten center that’s pure comfort. For a fun twist, drizzle them with caramel sauce or serve alongside vanilla ice cream to balance the richness.
Savory Mushroom Sopaipillas
Getting creative with traditional recipes often leads to delightful discoveries, like these savory mushroom sopaipillas. Growing up in New Mexico, I learned that sopaipillas don’t always need to be sweet—they make a fantastic vessel for savory fillings too. Today we’ll transform this classic fried dough into a mushroom-stuffed masterpiece that’s surprisingly simple to make from scratch.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
– 1 teaspoon salt (I prefer fine sea salt for even distribution)
– 3/4 cup warm water (around 110°F—wrist temperature works perfectly)
– 2 tablespoons vegetable oil (plus extra for frying)
– 1 pound cremini mushrooms (their earthy flavor pairs beautifully)
– 1 small yellow onion (I like the sweetness it adds)
– 2 cloves garlic (freshly minced makes all the difference)
– 1 teaspoon ground cumin (toasted cumin seeds ground fresh if you have them)
– 1/2 teaspoon smoked paprika (my secret ingredient for depth)
– 1/4 cup chopped fresh cilantro (stems included for extra flavor)
Instructions
1. Combine 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt in a large mixing bowl.
2. Create a well in the center of the dry ingredients and pour in 3/4 cup warm water and 2 tablespoons vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 3 minutes until smooth.
4. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
5. While the dough rests, finely chop 1 pound cremini mushrooms and 1 small yellow onion.
6. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add the chopped onion and cook for 4 minutes until translucent, stirring frequently.
8. Add the chopped mushrooms and cook for 8 minutes until they release their liquid and begin to brown.
9. Mince 2 cloves garlic and add to the skillet along with 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika.
10. Cook for 1 minute until fragrant, then remove from heat and stir in 1/4 cup chopped fresh cilantro.
11. Divide the rested dough into 8 equal portions and roll each into a 6-inch circle on a floured surface.
12. Place 2 tablespoons of the mushroom filling in the center of each dough circle.
13. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
14. Heat 2 inches of vegetable oil in a heavy pot to 375°F, using a thermometer for accuracy.
15. Fry 2-3 sopaipillas at a time for 2 minutes per side until golden brown and puffed.
16. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
Fresh from the fryer, these sopaipillas offer a satisfying contrast of crispy exterior and soft, savory interior. For an extra flavor boost, I love serving them with a spicy avocado crema or simply dusted with cotija cheese. The mushroom filling stays wonderfully moist while the dough provides that classic sopaipilla puff we all crave.
Peanut Butter and Jelly Sopaipillas
Often we find comfort in childhood classics, but today we’re elevating that familiar peanut butter and jelly combination into something truly special with these golden, puffy sopaipillas. Our methodical approach will guide you through creating these delightful pastries from scratch, ensuring even beginner bakers achieve perfect results every time. You’ll be amazed at how simple ingredients transform into this warm, nostalgic treat.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 1 teaspoon baking powder (make sure it’s fresh for maximum puff)
– ½ teaspoon salt (fine sea salt dissolves best)
– 2 tablespoons vegetable shortening (room temperature blends more easily)
– ¾ cup warm water (around 110°F – test on your wrist like bathwater)
– 1 quart vegetable oil for frying (I prefer peanut oil for its high smoke point)
– ½ cup creamy peanut butter (room temperature spreads smoothly)
– ½ cup strawberry jam (seedless works best for clean filling)
– ¼ cup powdered sugar for dusting (sift it for snow-like coverage)
Instructions
1. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
2. Cut in 2 tablespoons room temperature vegetable shortening using a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually pour in ¾ cup warm water while stirring with a fork until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for exactly 2 minutes until smooth and elastic.
5. Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature.
6. Heat 1 quart vegetable oil in a deep pot to 375°F, using a candy thermometer for accuracy.
7. Roll the rested dough into a ¼-inch thick rectangle on a floured surface.
8. Cut the dough into 12 equal squares using a pizza cutter or sharp knife.
9. Carefully drop 3-4 dough squares into the hot oil, frying for 45-60 seconds per side until golden brown and puffed.
10. Remove fried sopaipillas with a slotted spoon and drain on a wire rack over paper towels.
11. Let the sopaipillas cool for 5 minutes until safe to handle but still warm.
12. Make a small slit in the side of each sopaipilla using a paring knife.
13. Pipe 2 teaspoons room temperature creamy peanut butter into each sopaipilla using a zip-top bag with corner snipped.
14. Follow with 2 teaspoons strawberry jam, creating distinct layers within the pastry.
15. Dust all sopaipillas generously with ¼ cup sifted powdered sugar using a fine-mesh strainer.
What makes these sopaipillas truly magical is the contrast between the crisp, flaky exterior and the warm, melty filling that oozes with each bite. The powdered sugar creates a sweet snow-like coating that complements the salty peanut butter beautifully. For an extra special presentation, serve them stacked high on a platter with small dishes of additional jam for dipping the crispy corners.
Chai-Spiced Sopaipillas
Let’s create a cozy autumn treat that fills your kitchen with the warmest aromas. Learning to make Chai-Spiced Sopaipillas is simpler than you might think, and I’ll guide you through each step methodically so you can achieve perfect puffy results every time. These pillowy fried pastries infused with classic chai spices will become your new favorite fall indulgence.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 2 teaspoons baking powder (make sure it’s fresh for maximum puff)
– 1 teaspoon ground cinnamon (I prefer Ceylon cinnamon for its delicate flavor)
– 1/2 teaspoon ground cardamom (freshly ground if possible)
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves (just a pinch adds wonderful warmth)
– 1/2 teaspoon salt
– 2 tablespoons granulated sugar
– 3/4 cup warm water (around 110°F – test it on your wrist like baby formula)
– 2 tablespoons vegetable oil (plus more for frying)
– Honey for drizzling (I love local raw honey for its floral notes)
Instructions
1. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon ginger, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 2 tablespoons sugar in a large bowl until thoroughly combined.
2. Create a well in the center of your dry ingredients and pour in 3/4 cup warm water and 2 tablespoons vegetable oil.
3. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
4. Knead the dough for exactly 3 minutes until smooth and elastic, being careful not to overwork it.
5. Place the dough ball in a lightly oiled bowl, cover with a damp kitchen towel, and let rest for 30 minutes at room temperature.
6. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 375°F, using a candy thermometer for accuracy.
7. Roll the rested dough to 1/4-inch thickness on a floured surface, then cut into 3-inch squares with a pizza cutter.
8. Test your oil temperature by frying one dough square – it should puff immediately and turn golden brown in 60-90 seconds.
9. Fry the sopaipillas in batches of 3-4, flipping once when the bottom side reaches golden brown, about 45 seconds per side.
10. Remove fried sopaipillas with a slotted spoon and drain on a wire rack set over a baking sheet.
11. Drizzle warm sopaipillas generously with honey while they’re still hot from the fryer.
These sopaipillas emerge from the oil with a crisp exterior that gives way to airy, steam-filled centers. The chai spices create a warm, aromatic flavor that pairs beautifully with the floral sweetness of honey. Try serving them alongside a cup of masala chai for the ultimate cozy experience, or dust with powdered sugar for a simpler presentation that still delivers all those wonderful autumn spices.
Summary
Lovingly curated, these 20 sopaipilla recipes offer something delicious for every gathering. From sweet treats to savory bites, there’s a perfect version waiting for your kitchen. We hope you’ll try a few, leave a comment with your favorites, and share this collection on Pinterest so other home cooks can discover these wonderful recipes too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
