Sopaipillas Recipe

Sopaipillas Recipe

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.

Preparation: 5 minutes
Cooking: 10 minutes
Additional Time: 45 minutes
Total: 1 hour



For Dough:

  • 2cupsall purpose flour,plus more for dusting
  • 2tspgranulated sugar
  • tspvegetable 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



  1. 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.

  2. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, until no longer sticky.

  3. Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.

  4. Divide the dough into 3 equal balls, cover again with a damp cloth, and let rest for 30 to 60 minutes.

  5. 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.

  6. On a lightly floured surface, roll out 1 of the 3 dough balls to an 8-inch square.

  7. 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.

  8. Line a baking sheet with paper towels and set it near the pot of oil.

  9. 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.

  10. 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.

  11. 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:

  1. Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl.

  2. Microwave in 30-second increments, stirring in between until the chocolate is melted. Stir in the ancho chile powder and cinnamon.

  3. Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.

  4. Drizzle half of the sopaipillas with honey and dust with powdered sugar. Serve the other half with chocolate dipping sauce.

  5. Serve immediately and enjoy!


  • 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
Share your thoughts and experiences with making Sopaipillas in the Baking and Desserts forum section. Join the conversation and let us know if you have any tips or variations on this classic recipe!

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