Sopapillas

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: A Taste of New Mexico

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
30 min
Level:
Easy
Yield:
about 3 dozen

Times:

Prep: 25 min
Inactive Prep: 1 min
Cook: 30 min
Total:: 56 min

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Ingredients

1 package active dry yeast
11/2 cups milk
1/4 cup sugar
1/4 cup melted unsalted butter
1 large egg
4 1/2 cups all-purpose flour
1 tablespoon cornmeal
1 teaspoon salt
Vegetable oil, for frying
Honey

Directions

In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.

Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.

Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.

Heat the fryer to 360 degrees F.

Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.

Serve the sopapillas hot, drizzled with honey.

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Comments & Reviews

recipe Sopapillas
Adrian Wichita, KS 01-31-2010
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These were sooo yummy!!
Rated: 5 stars out of 5

As a beginner in baking, I am one who is very intimidated by dough recipes, but I love sopapillas and we were having a... mexican themed dinner- so I thought I'd give them a try. I was surprised at how easy it all went together. I let the yeast and milk mix for 3-5 minutes before adding any other ingredients and we did not have any corn meal on hand so I substituted another tablespoon of flour. I was afraid of over-flouring the dough, so I just used the 4 cups plus the 1 tbs and didn't add but a spoonfull or so extra-- it was still pretty sticky when I moved it to the oiled bowl for rising, but I'm glad I went with it because they turned out PERFECTLY! They tasted better than any I've had at a restaurant before. I highly recommend everyone try this recipe!!! Read more
recipe Sopapillas
Lizette Moreno Valley, CA 12-29-2009
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I lOvE tHeM!
Rated: 5 stars out of 5

I had Sopapillas before and I had tO try to make them. I never though it was gonna be this easy and SOO GOOD.
recipe Sopapillas
Lara Pittsburgh, PA 12-02-2009
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Unbelievably delicious for bread
Rated: 5 stars out of 5

I had to cook this once for a high school spanish class. My sopapillas came out more like thick pieces of bread, but that... was probably how thin I cooked them. Bottom line: they're delicious. My friends and family beg me to make these all the time. Its very understated by just looking at them, but I love it.Read more
recipe Sopapillas
Katie Middletown, NJ 11-21-2008
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LOVE IT
Rated: 5 stars out of 5

I absolutely love this recipe! I've used it countless times for my family, friends, and even teachers and they all love it as... well. It's got a great flavor to it and is very simple to make. I even have recommended it to some of my friends who don't cook very often and they have had the same results I have.Read more
recipe Sopapillas
Clara Fort Worth, TX 09-14-2008
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Good, but I missed a step
Rated: 4 stars out of 5

These had a great flavor, but they weren't quite as light and fluffy as I would have liked. I think it was because I used... cold milk with the yeast, thus the dough ball didn't rise as much as it should have. The recipe should probably have mentioned something about this for folks like me who don't work with yeast very often.Read more
recipe Sopapillas
Anonymous 07-09-2007
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It's getting there...
Rated: 4 stars out of 5

MAKE SURE YOU LET THE YEAST PROOF. Let the yeast dissolve in the milk, make sure the milk isn't cold straight out of the... fridge or else you will have to wait a reeeeally long time for the dough to rise. Other than that, it's a good recipe!Read more