Frying time 4 minutes
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup warm water, plus more as needed
- Peanut oil, for frying
- Honey or cinnamon sugar, for serving
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Sift dry ingredients together in a large mixing bowl. Add shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if dough feels too dry. Gather dough into a ball and wrap in plastic wrap. Put dough in refrigerator and chill for at least 1 hour as it will be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
- Unwrap ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut dough into triangles, 6 to 8, as you would a pizza.
- Heat 2 inches of oil to 375°F in a heavy skillet or deep pot over medium-high heat.
- Fry a few of sopapillas at a time, keeping an eye on maintaining oil temperature. As sopapillas puff up and rise to surface, flip them over with a slotted spoon, about 2 minutes on each side. Remove sopapillas from oil and drain on several layers of paper towels. Cool slightly. Serve hot with honey or cinnamon sugar.