Sopapillas with Ice Cream and Honey
- Prep Time
- Cook Time
- Difficulty Level Moderate
- 2 3/4 cups all-purpose flour, plus extra for kneading
- 3 teaspoons baking powder
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 egg
- 3 Tablespoons unsalted butter, softened
- 1 cup milk
- Extra light olive oil, for frying
- 2 cups sugar
- 2 Tablespoons ground cinnamon
- 1/2 gallon vanilla ice cream
- 1 small jar honey
- In a large bowl, mix together the flour, baking powder, sugar, salt, egg, butter, and milk. Mix until well combined. Dough will be very sticky; if needed, sprinkle flour on your hands and the dough to minimize sticking.
- Knead dough on a floured surface for 5 minutes (using flour on your hands to prevent sticking as needed). After kneading, set the dough in the bowl and cover with a dish bowl. Let rest for 15-30 minutes.
- When you are ready to cook the sopapillas, put about 3 cups of oil in a medium pot. Heat oil to 360-370 degrees. If you don't have a thermometer, use a piece of the dough to test the oil--if the dough sinks, then quickly rises and floats in the oil, the oil is hot enough.
- Pinch off a small portion of the dough and shape into a ball (about the size of a golf ball). Using a tortilla press or your hands, flatten the ball into a pancake-like shape. Drop into the hot oil. The sopapilla should float in the oil as it cooks. If it falls to the bottom, the oil is not hot enough. If it browns too quickly or burs, the oil is too hot. Make adjustments to the oil temperature as needed.
- Using tongs, flip the so papilla so it cooks on both sides. Using tongs or a slotted spoon, remove so papilla from pot when both sides are lightly browned. Combine sugar and cinnamon if desired; sprinkle over sopapillas while still warm.
- Repeat the process to cook the remaining sopapillas, adding more oil as needed. Serve the sopapillas with ice cream and a squeeze of honey!
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