Fried Mexican Bread Dessert
Some call them little pillows, but the name really means “holding soup.” Sopaipillas are one of many foods that New Mexico call it’s own - The New Mexican Quick Bread or better call it Mexican Dessert Bread. Little sweet, little salty bite of soft, slightly warm pillow-y Sopaipillas is perfect to satisfy sweet and salty cravings at the same time! With little sprinkle of cinnamon-sugar on the top, sometimes, I forget eating Sopaipillas and feels like eating Soft Version of Churros!!
What are Sopaipillas?
Some say the history of the sopaipillas is over 200 years old, originating in the Albuquerque, New Mexico area. It is often as much a staple of many New Mexican meals as the tortilla.
Both sopaipillas and tortillas are used as “sop” breads, either soaking up the liquids in a dish, or stuffing them with the foods so they can be eaten without the use of knife and fork. Sopaipillas or Sopapilla are also served as a dessert (very common) with honey poured over or between its two layers. However, New Mexican cuisine typically serves them in place of bread, or filled with ingredients common to tacos and enchiladas, savory or sweet.
Wanna know more!!
Well, to give you a taste of Sopaipillas without making'em. Imaging walking in a Fair or Farmer's Market, with one hand busy holding a parchment paper full of cinnamon sugar and second hand busy constantly feeding sweet and salty Churros in your mouth. And what if there is some honey drizzled on the top? Sopaipillas taste very close to Churro, yet are distinct since these are less sweet than Churro, have very soft texture. There inside is hallow like a puffy taco, moment you usher-in one your mouth, it disappears, simply melts away!
Let's now taste a few with eyes!!
No one can eat just one!!
My favorite way to enjoying Sopaipillas is with a cup hot Tea/Coffee in one hand and Sopaipillas in another! Enjoy!!
- 1 & 1/2 Cup All-Purpose Flour
- 2 tbsp Sugar
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 0.5 Cup Water (start with less, add more if needed, dough should not be loose)
- 2 tbsp Unsalted Butter (cold butter)
- Canola Oil (for deep frying)
- Sweet Dusting
- 1 tbsp Sugar (fine sugar)
- 1 tbsp Cinnamon (ground cinnamon)
- Honey (optional)
1. Sift dry ingredients together. Place in a bowl. Add small diced cold butter.2. Cut in butter until flour has crumbs consistency. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let rest for 20 minutes.
3. Heat oil in a deep fry pan or fryer for frying. Divide dough into two parts. Roll half of the dough to 1/8 inch thickness round circle on lightly floured board. Cut into 8 wedges as you would slice a pizza - making 8 small triangles.4. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Additional Notes: Add only a few Sopaipillas at a time in oil to maintain proper temperature. Drain on paper towels.
5. Fry in hot oil until golden brown, turning once. Repeat step 3 and 4 for the second half of the dough.6. Mix sugar and cinnamon in a small bowl. Dust on sopaipillas when still warm. Serve warm or hot, add drizzle honey (if using) just before serving. for the record, I adore these soft pillows even without honey.
In my home, we two can eat whole batch. But 16 Sopaipillas are good to feed 4, serving size 4 per person for dessert!
However, for accompanying Soup or Stews, I suggest you tipple the recipe!!
For better results and fluffy puffed Sopaipillas -
1) While frying, add only a few sopaipillas at a time to maintain proper temperature.
2) Also, do not let the dough or rolled uncooked sopaipillas get dry, cover those waiting to be fried.
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