Homemade Sopapilla Recipe

4 from 1 vote

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

Drizzle with honey.

Homemade Sopapilla Recipe

Dust with more powdered sugar.



The outcome is pure heaven. Such a delicious dessert for the whole family.





Homemade Sopapilla Recipe
4 from 1 vote

Course: Dessert
Cuisine: Mexican
Prep Time 15 mins
Cook Time 5 mins
Servings: 30
Calories: 637kcal
Author: Jenny
Print Pin Rate


  • 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


  • 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.
  • 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.
  • 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.
  • 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.


Calories: 637kcal | Carbohydrates: 15g | Protein: 2g | Fat: 65g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.5mg
Keywords: how to make sopapillas, mexican desserts sopapilla, sopapilla, sopapilla dessert, sopapilla recipe, what is a sopapilla

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71 Responses
  1. Amazing recipe. The honey part always gets me the most, and I can’t wait to try these. Over here we also know this as sopapilla and I just have to try to make one the next time my folks have a get-together. I might just need to slow down on the sugar but that is what the honey is for right?

  2. Christym

    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.

  3. 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!

  4. Bridgette

    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.

  5. Roberta

    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.

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  7. Suzie

    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!!

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  11. Mildred Wright

    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!!

  12. Sandra

    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.

  13. Ana Karina cordero

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

    1. sheryl

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

  14. Flee

    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

  15. Vickie

    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.

  16. 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 ……… 🙂

  17. Karen

    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.

  18. Jolene

    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;-)

    1. Karen

      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?

    2. Debbie

      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.

  19. 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!

    1. 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!

  20. Stacy

    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!!

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