Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1 tablespoon sugar
• 1 tablespoon butter
• 4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• oil for frying
• honey for serving

Preparation

1. In a small bowl stir together the warm water and sugar until the sugar dissolves.
2. Stir in the yeast and allow this to sit for 6-8 minutes (it should activate and will look foamy).
3. In a large bowl stir together the flour, salt and cinnamon.
4. Stir in the yeast mixture and melted butter until a loose dough ball forms.
5. Turn out on to a lightly floured counter and knead for 4-6 minutes, until the dough begins to become elastic.
6. Place in a lightly oiled bowl, cover and allow to rise for an hour. The dough should just about double in size.
7. Punch down and roll out on a lightly floured surface so that it’s about 1/4 inch thick. Cut into triangles, squares or other fun shapes.
8. In a large, heavy pot heat enough oil, so the Sopapillas can float to around 375°F.
9. Fry the Sopapillas until browned, about 2 minutes. Then flip so that each side cooks.
10. Remove to a plate lined with paper towels to remove excess oil, sprinkle with sugar.

Cook’s Note

These are best served warm, within an hour of when they are made. I’ve found that you can rewarm them in the oven or microwave. But they are best when “fresh.