How To Make Sopaipillas
With a chocolate dip, this New Mexican sopaipillas recipe serves deep-fried pastries that are similar to beignets but tastes like donuts for a tasty treat.
Serves:
Ingredients
For Dough:
- 2cupsall purpose flour,plus more for dusting
- 2tspgranulated sugar
- 1½tspvegetable oil,plus more for frying
- 1tspbaking powder
- 1tspkosher salt
- ¼cupwhole milk
- ½cupwarm water
For Chocolate Dipping Sauce:
- ¼cupdark chocolate chips
- ¼cupsemi sweet chocolate chips
- 1tspcoconut oil
- ½tspancho chile powder
- ½tspcinnamon
- 3tbspheavy cream,warmed
- ½tspvanilla extract
For Toppings:
- ¼cuphoney
- ¼cuppowdered sugar
Instructions
Dough:
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In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
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Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, until no longer sticky.
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Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
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Divide the dough into 3 equal balls, cover again with a damp cloth, and let rest for 30 to 60 minutes.
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Fill a Dutch oven or large pot fitted with a deep-fry thermometer with about 3-inches of vegetable oil. Heat the oil until it reaches 400 degrees F.
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On a lightly floured surface, roll out 1 of the 3 dough balls to an 8-inch square.
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Cut into 4 4-inch squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
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Line a baking sheet with paper towels and set it near the pot of oil.
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Gently transfer 1 square of dough into the hot oil as a tester–it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately.
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Keep turning the dough every 5 seconds or so, for about 1 minute until it puffs up like a pillow and turns light golden brown. Remove from the oil and drain on the prepared baking sheet.
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Repeat with the remaining dough squares, frying 2 to 4 at a time, or however many will fit without crowding the pot.
Chocolate Dipping Sauce:
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Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl.
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Microwave in 30-second increments, stirring in between until the chocolate is melted. Stir in the ancho chile powder and cinnamon.
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Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
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Drizzle half of the sopaipillas with honey and dust with powdered sugar. Serve the other half with chocolate dipping sauce.
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Serve immediately and enjoy!
Nutrition
- Calories: 175.42kcal
- Fat: 5.43g
- Saturated Fat: 2.92g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.75g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 29.56g
- Fiber: 1.30g
- Sugar: 12.27g
- Protein: 2.88g
- Cholesterol: 5.76mg
- Sodium: 137.06mg
- Calcium: 45.75mg
- Potassium: 78.78mg
- Iron: 1.64mg
- Vitamin A: 19.51µg
- Vitamin C: 0.06mg
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