Sopapilla

These luscious fried breads fill restaurant bread baskets throughout the Southwest. Omit the cinnamon sugar and honey to serve them as a savory accompaniment.

Serves: 12Hands-on: 45 minutesTotal: 1 hour 55 minutesDifficulty: Medium


Serves: 12

Ingredients

  • 1 Tbsp. unsalted butter
  • 1 cup whole milk
  • 1⁄2 tsp. kosher salt
  • 1⁄2 cup water
  • 1 3⁄4 tsp. active dry yeast (1 package)
  • 1⁄2 cup whole wheat flour
  • 3 cups bread flour
  • 1⁄2 cup granulated sugar
  • 2 Tbsp. ground cinnamon
  • 1 cup honey
  • 1 1⁄2 Tbsp. grated orange zest
  • 3 Tbsp. orange juice
  • 1 Tbsp. grated lemon zest
  • 3 Tbsp. lemon juice
  • 1 whole star anise
  • 4 cups canola oil

Directions

  • Combine butter, milk, and salt in a small saucepan. Bring to a simmer over medium heat, then set aside to cool.
  • Meanwhile, whisk together water and yeast and rest 10 minutes until foamy. Add cooled butter mixture and whole wheat flour. Stir together to form a smooth paste. Add enough bread flour to form a firm dough. Turn out onto a floured surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with a warm, moist towel, and rise until doubled in volume, about 1 hour.
  • Mix together sugar and cinnamon and set aside. Combine honey, orange zest, orange juice, lemon zest, lemon juice, and star anise. Warm gently over low heat. Keep warm.
  • In a heavy, high-sided frying pan, heat canola oil to 350°F. Turn dough onto floured surface and with a rolling pin, roll to 1⁄4 inch thick. Cut into 2-inch squares. Fry in hot oil, 1 to 2 minutes on each side, until evenly browned. Drain on paper towels, dust with cinnamon sugar, and serve immediately with honey mixture for dipping.