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Homemade Sopapilla Recipe

Sharing my favorite sopapillas today!  My Homemade Sopapilla Recipe is one of our favorite desserts to make as a family. Warm fried dough with melted butter, honey and powdered sugar!



I’ve been looking forward to sharing my sopapilla recipe for weeks now. Let me start by saying I know people call these all kinds of different names. It kind of depends where you grew up! I’ve heard people call them scones, fry bread and sopapillas. I am not partial, I’ll call them anything, lol! I remember as a kid having warm sopapillas at a Mexican restaurant we went to and it was my favorite part of the meal!

Be sure to try my Homemade Cinnamon Roll Recipe too!  Follow Picky Palate on Instagram for daily recipe inspiration.

What Is A Sopapilla?

If you are not aware of what this recipe is, let me explain. It’s a homemade dough, fried, then lathered with butter, honey and powdered sugar. Seriously does NOT get better than this.

When my family gets together on Sundays, we almost always end up making these. They are everyone’s favorite 🙂


How To Make Sopapillas

Start by placing warm water, yeast and sugar into your stand mixer. Let it sit for 5-10 minutes, it’ll start growing 🙂


While you are waiting for your yeast to rise, heat your oil to 350-375 degrees F.

Homemade Sopapilla Recipe

Add your flour and salt to the stand mixer.

Homemade Sopapilla Recipe

Add a few drizzles of olive oil and let it mix, mix mix.

Sopapilla Recipe

Remove your dough from the bowl and with floured hands, form into a little ball. Please note that you can also use this dough for Pizza Dough. It’s amazing and I use it as well as my Honey Whole Wheat Pizza Dough often!

Sopapilla Recipe

Pinch off little pieces of dough and form into about 3 inch rounds.

Sopapilla Recipe

Like so. It doesn’t have to be exact, can be bigger or smaller 🙂

Sopapilla Recipe

Carefully drop each piece of dough into the hot oil.

Sopapilla Recipe

Let fry until golden then flip!

Sopapilla Recipe-24

There’s the color you are looking for 🙂

Homemade Sopapilla Recipe

Remove from the oil and set onto some parchment paper.

Homemade Sopapilla Recipe

Spread each piece of dough with lots of butter as soon as it comes out of the oil.

Homemade Sopapilla Recipe-25

Homemade Sopapilla Recipe

Homemade Sopapilla Recipe

Homemade Sopapilla Recipe

Homemade Sopapilla Recipe

Prep Time
15 mins
Cook Time
5 mins
Course: Dessert
Cuisine: Mexican
Keyword: how to make sopapillas, mexican desserts sopapilla, sopapilla, sopapilla dessert, sopapilla recipe, what is a sopapilla
Servings: 30
Calories: 637 kcal
Author: Jenny
  • 64 ounces canola or vegetable oil
  • 1 cup warm water 110 degrees F.
  • 2 1/2 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 2 1/2 cups all-purpose Gold Medal Flour
  • 1 teaspoon kosher salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 8 tablespoons unsalted butter softened
  • 1/2 cup good quality honey
  • 1/2 cup powdered sugar
  1. Place oil in large dutch oven over medium heat with a thermometer attached to the side of the pot. Heat until at least 350 degrees but under 375 degrees F.
  2. Place warm water, yeast and sugar into stand mixer bowl with a dough hook attached. Let sit for 5-10 minutes until yeast has grown.
  3. Add flour, salt and olive oil to the stand mixer, beating on medium speed. Mix until dough is cleaning sides of bowl, about 2-3 minutes. With very floured hands, remove dough from bowl and form into a ball on top of parchment paper.
  4. Pinch off about 1/4 cup pieces of dough forming into 3 inch rounds. Does not have to be perfect. Carefully drop pieces of dough into hot oil, in batches. No more than about 3 or 4 at a time. Fry until golden and puffed on each side. Remove from hot oil and place onto parchment paper. Immediately spread butter and honey over each piece. Sprinkle with powdered sugar if desired.
Nutrition Facts
Amount Per Serving
Calories 637 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 7g44%
Cholesterol 8mg3%
Sodium 79mg3%
Potassium 24mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 95IU2%
Vitamin C 0.1mg0%
Calcium 3mg0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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70 Responses | Comments RSS

  1. 1

    I bet they are so good, Jenny! pinned!
    Hope you had a nice Mother’s Day!

  2. 2

    Those look so perfectly golden brown and good!

  3. 3

    I love sopapillas! Yours look wonderful. I love that you made them from scratch.

  4. 4

    You can’t beat fresh hot sopapilla at a mexican restaurant. Love that you can now make them at home.

  5. 5
    Gaby says:

    Totally irresistible!

  6. 6
    Maria says:

    Can’t wait to try these!

  7. 7

    Oh yum, yum, YUM! Sopapillas are my favorite!!! Yours look great, Jenny!

  8. 8

    Fried amazingness! Love your nail color, btw 😉

  9. 9

    Ohhhhhh. Can I have this for breakfast?

  10. 10
    Stacy says:

    The key is to bite off the end and put the honey on the inside since they are pretty hollow. Makes less of a mess that way. I love sopapillas!!

  11. 11
  12. 12
    Cassie says:

    Can you sneak a few of these to Miami for me? Totally in love!

  13. 13

    Sopapillas as some of my most favorite treats! I have a hard time finding good ones up here in NJ! Totally going to try these!!

  14. 14

    OMG. These look so dang good Jenny!! the honey!!

  15. 15

    These are sinfully perfect!

  16. 16

    OMG!! There are no words. Love me some sopapillas! P.S. looking forward to seeing you at BlogHer Food!

  17. 17
    Julie says:

    These look delish! What do you do with your oil when you are finished? Do you reuse it? How do you store it?

    Very happy I found your site! Your recipes and pictures are great!

    • 17.1
      Jenny says:

      You can definitely save it and use it again Julie. I usually discard mine only because we don’t fry all that often 🙂 Hope you enjoy the recipe!

  18. 18
    naomi says:

    We love sopapilla here too. Hard not to embrace deep fried dough!

  19. 19

    Marla, it’s been years since I’ve made sopapillas — your post and gorgeous photos have started me craving them now!

  20. 20

    Jenny, excuse me for calling you “Marla.” I had just been thinking about a Marla!

  21. 21

    Oh I want to stuff my face with these! Yummy!

  22. 22

    Ugh, these are absolutely perfect! I’m drooling over here!

  23. 23

    These look amazing, fried dough, butter, honey and powdered sugar I NEED these in my life asap!!

  24. 24
    Jolene says:

    I love the pics of the fried dough, though I would not call those sopapillas. I’m a native New Mexican and sopapillas, when fried come out like airy pillows. The dough recipe is closer to a tortilla recipe except using milk instead of water. The dough is then rolled out, just like making tortillas then deep fried. You’ll see that when it gets hot and golden the dough puffs up and looks as if it’s going to pop, then you flip it over and fry the other side! Then you’ll have a true sopapilla!!! Soft and golden on the outside, hollow and delicious on the inside;-)

    • 24.1
      Jenny says:

      This is just the version that I grew up on 🙂

    • 24.2
      sheryl says:

      I agree,jolene..used to live in c-bad,myself.and the honey goes on the INSIDE.

    • 24.3
      Alanna says:

      This is how I remember them. Do you have a recipe for the hollow ones?

    • 24.4
      Karen says:

      I’ll chime in too. Growing up in Alamagordo, the little pillows got filled with honey on the inside. Doesn’t mean these aren’t good, just not what I grew up with as sopapillas- little pillows. Think our way with the honey on the inside is a little less messy to eat?

    • 24.5
      Debbie says:

      Jolene, yours are what I remember getting years ago in a Mexican resturant in Wilmington NC. If we order them now we get a fried tortillas with chocolate syrup and honey. Wish I had a recipe for yours. But I am going to try these in the time being they sound very close.

  25. 25
    Medeja says:

    No doubt these were delicious, but really sinful treats 😀

  26. 26

    This is actually the first time I’ve heard about these. I’m very excited to try them!

  27. 27
    Karen says:

    Oh my….these look like heaven. Thank you for the recipe. I think it is great you can use this dough for either frying or pizza….that is what I am talking about, versatility. Have your cake and eat it too.

  28. 28

    FRIED DOUGH With Butter & sugar! I think you’ve got a winner!!

  29. 29
    Tracy Jones says:

    Hi There! These look “to-die-for” and I’m so excited to make them! Can you please tell us how to cook the dough as pizza crust? I’m assuming you don’t fry it since it will be too big to fit in the fryer? LOL! Like does it need to be flattened? will it be thick crust? and what temp you recommend baking? Thanks …….and now I’m dreaming of dough ……… 🙂

  30. 30
    Rebecca says:

    This looks soooo delicious!!! I’ve never tried it…but being fried with lots of butter and honey…It has to delicious!!! 🙂

  31. 31

    Ohh, gorgeous pictures! This looks heavenly delicious! I just can’t wait to try try it! Yum, yum!

  32. 32

    I will be licking my fingers after making these because they are so going on my weekend to-do list. Yum! It was so nice meeting you at Blog Her Food!

  33. 33

    These look wonderful Jenny! I LOVE Sopaiapillas; my grandma makes them. Just got back from a trip to see them and now I am craving those fluffy pillowy bites drizzled with honey. xoxo

  34. 34
    Claudia says:

    This sounds delicious, but that’s soooo different from the Sopaipillas that we eat in South America!!!… check this recipe

  35. 35
    Vickie says:

    I would change just one word in your write-up. Change lathered to slathered and all will be made good.
    It’s a homemade dough, fried, then slathered with butter, honey and powdered sugar.

  36. 36
    Charlotte skopinski says:

    What is you do not have a stand mixer?

  37. 37
    Flee says:

    We have something very similar here in South Africa, but we call it Vetkoek (fatcake). We eat it sweet with sugar and cinnamon, or savory, with mince and cheese stuffed into the cavity. YUMMY! So glad I found your Blog

    Kindest~ Flee
    South Africa

  38. 38
    Yaya says:

    Have you used this dough instead of crescent roll dough to make sopaipila cheesecake?

    • 38.1
      sheryl says:

      oh! sopapilla CHHESECAKE! I hate cheesecake,but I LOOOOVE SOPAPILLA CHEESECAKE! I make it with the crescent roll dough,and it is SOOOO good!

  39. 39

    Your sopapillas look so so good! I’ll take 10, generously lathered with butter, honey and powdered sugar (the baby needs them!). Your blog does strange things to my pregnancy cravings! 😉 Pinning! 🙂

  40. 40
    Johana says:

    Hi, can I mix all whit the hands? I dont have a mixer. 🙁

  41. 41
    Ana Karina cordero says:

    Sopapillas are also made with pumpkin purée. I am from chile. And this is a very traditional pastry. But very different.

  42. 42
    jodie F says:

    I really want to make these but I don’t have a stand mixer. What would be the best alternative? Thanks!

  43. 43
    Bethany says:

    Great recipe, though we call them fried Scones, been looking for a better homemade recipe for them thanks!

  44. 44
    Sandra says:

    Where I’m from, New Mexico, we roll the dough out about 1/4 inch thick and cut about 4×4. Then deep fry making sure you push down in the hot oil so they puff up. They are also good slit open and stuffed with taco meat, beans, cheese, and lettuce and tomatoes.

  45. 45
    Mildred Wright says:

    I was introduced to Sopapillos just over 65 years ago and have only found a couple places since that had them. Now I can make my own any time. Know I will be just as delighted with these. THANK YOU!!

  46. 46

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  49. 49
    Suzie says:

    These are sooooo good. Just be careful when making the dough round once you pinch it off the dough ball. If you flatten it too much, they won’t puff as well when frying. I recommend letting gravity do as much of the stretching work as possible. But even if they don’t puff up a whole lot, they are still soooo good!!

  50. 50

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  51. 51

    Superb page, Continue the excellent job. Thanks for your time!|

  52. 52
    Roberta says:

    I don’t know where you are from, but that is NOT a Sopa in either Texas or New Mexico. You might want to look up the real ones.

  53. 53
    Bridgette says:

    Hi. I can’t wait to try these. I’ve been researching fried desserts and your recipe is more like a beignet than a traditional sopapilla. I’ve had both and the flavor is similar. The main difference is the texture. They are both airy inside but one is definitely lighter. The yeast is what changes the recipe. Traditional sopas use baking powder and don’t have much or any sugar added to the dough.

  54. 54

    Amazing sopapilla recipe! It is very decadent, and the people in my office are happy today! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  55. 55

    Amazing sopapilla recipe! It is very decadent, and the people in my office are happy today! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  56. 56

    Amazing sopapilla recipe! It is very decadent, and the people in my office are happy today! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  57. 57

    Amazing sopapilla recipe! It is very decadent, and the people in my office are happy today! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing!

  58. 58
    Christym says:

    Omg . These look just like the ones we used to get at a popular Mexican restaurant when I lived in Denver. Whenever I order them now at Mexican restaurants in the Midwest they are nothing like the ones we had growing up. Thank you so much.My family will be thrilled.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!