4cupsall-purpose flourplus additional for dusting (480g)
1teaspoonhoneyplus additional to serve
1½cupswarm water(105-110F) (360mL)
Vegetable oilfor frying
In a large bowl, stir together the flour, shortening, baking powder, honey, and salt until combined. Stir in the warm water until fully combined and smooth. Cover and let stand at room temperature for 20 minutes.
On a lightly floured surface, roll out the dough into a 12x18-inch rectangle (about 1/4-inch thickness). Cut into 3-inch squares.
In a large Dutch oven, pour oil to a depth of 1 1/2-inches. Heat over medium-high heat until a deep-fry thermometer registers 375F.
Line a baking sheet with paper towels.
Working in batches, carefully add dough squares to the oil. (Don’t overcrowd the pot.) Fry, turning as needed, until golden brown on both sides and puffed for about 1 to 2 minutes. (If your dough isn’t puffing in the oil, gently tap them with your strainer to quickly submerge them in the hot oil. This should encourage them to puff.) Let drain on the paper towels. Serve warm, drizzled with honey.
You can toss hot sopapillas in cinnamon sugar, if desired, before drizzling with honey.
For a warmer fall flavor, you can dust with apple pie spice or pumpkin pie spice.
A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior of the sopapilla will burn before the interior cooks.
Avoid adding multiple pieces of dough into the oil at once, as it will cause the temperature of the oil to drop.
A Dutch oven is ideal for frying. The cast iron will help the oil temperature from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.
You can reuse the frying oil at least one to two more times by allowing it to cool and straining it through a fine mesh sieve.
Do not skip the rest time for the dough. Resting will help the sopapillas puff up when fried.