Breakfast Sopapillas
Light, puffy pillows of fried dough, crisp on the outside and hollow inside. These New Mexico-style sopapillas are drizzled with warm honey and dusted with cinnamon sugar for a quick, indulgent breakfast treat that feels like a celebration.
For 4 servings
- prep
Make the cinnamon sugar.
In a small bowl, stir together ¼ cup sugar with 1 teaspoon ground cinnamon until evenly combined. Set aside.
- mix
Combine the dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of sugar until well blended.
- mix
Cut in the butter.
Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with no large butter pieces visible.
TIPCold butter creates steam pockets during frying, which gives sopapillas their signature hollow interior. - knead · ~2 min
Form the dough with warm milk.
Make a well in the center of the flour mixture. Pour in the warm milk and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for about 2 minutes until smooth. Do not over-knead.
TIPWarm milk helps relax the gluten, making the dough easier to roll. Over-kneading will produce tough sopapillas. - rest · ~15 min
Rest the dough.
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 15 minutes. This relaxes the gluten and makes rolling easier.
- prep
Roll and cut the dough.
On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick. Use a sharp knife or pizza cutter to cut the dough into 8 equal squares or triangles. Do not reroll scraps — fry them as rustic pieces.
TIPKeep the cut pieces covered with a towel so they don't dry out while the oil heats. - fry
Heat the frying oil.
Pour the oil into a deep Dutch oven so it is at least 2 inches deep. Heat over medium-high heat until a thermometer registers 365°F (185°C). The temperature is critical — too cool and the sopapillas absorb oil, too hot and they burn before puffing.
TIPFry in batches of 2-3 to avoid crowding and dropping oil temperature. Keep oil between 360°F and 370°F. - fry · ~1 min
Fry the sopapillas.
1.Gently slide 2-3 dough squares into the hot oil.2.Using a slotted spoon, immediately press each piece down gently into the oil and spoon hot oil over the top (this helps them puff evenly).3.Fry for about 30 seconds until the underside is golden brown, then flip and fry the other side for another 30 seconds.4.Transfer to a paper-towel-lined plate to drain briefly.TIPIf sopapillas don't puff, the oil temperature may be too low. The dough should balloon within seconds of hitting the hot oil. - garnish
Coat in cinnamon sugar and drizzle with honey.
While still warm, toss each sopapilla in the cinnamon sugar mixture or sprinkle it generously on both sides. Pile onto a serving plate, drizzle generously with warm honey, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the butter cold and work it in quickly to create steam pockets for a hollow interior.
- 2Warm the milk to about 110°F (43°C) to relax the gluten and make the dough easier to roll.
- 3Rest the dough for the full 15 minutes — this prevents shrinkage and helps the sopapillas puff evenly.
- 4Use a thermometer to maintain oil at a steady 365°F (185°C); fluctuations cause greasy or burnt sopapillas.
- 5Fry only 2-3 pieces at a time to prevent the oil temperature from dropping too low.
- 6Press each dough piece gently into the oil with a slotted spoon and spoon hot oil over the top to encourage puffing.
Adapt it for your goals.
Savory Stuffed
Skip the cinnamon sugar and honey. Before frying, stuff the raw dough squares with a spoonful of refried beans, shredded cheese, or seasoned ground beef, then seal the edges. Fry as directed and serve with salsa or sour cream for a hearty New Mexican appetizer.
Gluten FreeGluten-Free
Replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The dough will be slightly more delicate, so handle gently. The texture remains crisp and puffy, making this option accessible for gluten-sensitive diets.
Coconut SugarCoconut Sugar
Substitute the sugar in the cinnamon coating with an equal amount of coconut sugar for a deeper, caramel-like sweetness and a slightly lower glycemic impact. The flavor pairs beautifully with the warm honey drizzle.
Chocolate DrizzleChocolate Drizzle
For a dessert twist, replace the honey drizzle with a warm chocolate sauce (melted dark chocolate with a splash of cream). Dust with powdered sugar instead of cinnamon sugar for a churro-inspired variation.
Why this is on our healthy list.
Quick Energy Boost
The simple carbohydrates from flour and sugar provide a rapid source of energy, making these sopapillas a great occasional treat to start the day or refuel after activity.
Small Amount of Protein
Milk and butter contribute a modest amount of protein and calcium, supporting bone health and muscle function in a small indulgence.
Cinnamon's Antioxidants
Cinnamon is rich in antioxidants that help fight inflammation and may support blood sugar regulation, even in a sweet coating.
Honey's Natural Sweetness
Honey provides natural sugars with trace vitamins and enzymes, offering a more complex sweetness than refined sugar alone.
Frequently asked questions
Most likely the oil temperature was too low — it needs to be 365°F (185°C). If the dough hits cooler oil, it absorbs grease and won't balloon. Also check that your baking powder is fresh.
