Sopapillas with Honey

Knead and Rest

• Gradually stir in the warm water until a shaggy dough forms.
• Transfer the dough to a lightly floured surface and knead for 3-4 minutes until smooth and elastic.
• Form it into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for at least 20 minutes. This step is crucial for tender sopapillas.

Heat the Oil

• While the dough rests, pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
• Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.

Roll and Cut

• On a lightly floured surface, roll the rested dough out to a thickness of about 1/8-inch.
• Use a sharp knife or a pizza cutter to cut the dough into 3-inch squares or triangles.

Fry the Sopapillas

• Working in batches of 3-4 to avoid overcrowding, carefully slide the dough pieces into the hot oil.
• They should puff up dramatically within 15-20 seconds. Use a spoon or tongs to gently push them down into the oil to encourage even puffing.
• Fry for about 45-60 seconds per side, until golden brown and crisp.

Drain and Serve

• Use a slotted spoon to remove the sopapillas from the oil and transfer them to a wire rack or paper towel-lined plate to drain excess oil.
• Serve immediately while warm, drizzled generously with honey.