Dessert: United States – Arizona (Southwestern United States) – Sopaipillas

Serving Size: 8

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 1/2 cups (310 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (28 g) lard or vegetable shortening, chilled
- 1 tbsp (15 ml) vegetable oil (optional, adds richness)
- 3/4 cup (180 ml) warm water (about 105-110°F / 40-43°C)
- 3–4 cups (720–960 ml) vegetable oil, canola, or peanut oil for frying
- 1 cup (240 ml) local Arizona honey, warmed for serving
- Optional for serving: 1/2 cup (60 g) powdered sugar and 1/2 tsp (1 g) ground cinnamon for dusting

Instructions

Short Description:
Light, puffy fried pastries traditionally served warm and drizzled with honey. These Arizona-style sopaipillas highlight local honey for a distinctive floral sweetness.

Regional Notes:
In Arizona, sopaipillas are commonly served with local honey rather than plain syrup, giving the dessert a regional floral and desert-plant character. The dough is simple and slightly neutral, made to puff into pockets that soak up the warm Arizona honey.

1. In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
2. Cut the chilled lard or shortening into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs.
3. Stir in the optional 1 tbsp (15 ml) vegetable oil, then add the warm water a little at a time, mixing until a soft, slightly sticky dough forms.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times until smooth; do not overwork. Shape into a ball.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rest 20–30 minutes at room temperature.
6. Divide the dough into 8 equal pieces (for larger, plate-sized sopaipillas) or 12 for smaller servings. Keep pieces covered while working.
7. Roll each piece on a lightly floured surface to about 1/8–1/4 inch (3–6 mm) thickness and cut into 4- to 5-inch (10–13 cm) squares or triangles.
8. In a heavy skillet or deep fryer, heat 3–4 cups (720–960 ml) oil to 375°F (190°C). Fry 2–3 pieces at a time (do not overcrowd) for about 45–90 seconds per side, flipping once, until they puff fully and turn golden brown.
9. Using tongs, transfer fried sopaipillas to a rack or paper towels to drain briefly. Do not puncture while hot if you want them to remain puffed.
10. Serve warm with warmed local Arizona honey for drizzling or dipping. If desired, dust with powdered sugar and a light sprinkle of ground cinnamon before serving.