Recipe from newmexicofoodie.
My preferred way to eat them is to tear off one corner and pour honey inside.
- 2 cups flour (261g)
- 1 tsp baking powder
- 1/2 tsp salt
- 3 T butter melted (41g)
- 3/4 cup water (172g)
- oil for frying
The key to getting a nice pocket is having very smooth dough with the right moisture level. To dry or not mixed enough, and it will form holes and all the steam will escape. It smoothes out a little during the 20 minute rest. Too wet, and it won't be strong enough to hold a bubble. It should be sticky but just starting to form a ball / climb the dough hook in the mixer, and be like play-doh or slightly softer after the rest.
- In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
- Return dough to the bowl and cover with a towel for 20 minutes.
- Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 6 or 8 pieces.
- Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
- Remove from pot and transfer to a paper-towel lined bowl.
