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Sopaipilla served with cinnamon sugar, fresh and crispy Mexican sweet
Sweet crispy sopaipillas dusted with cinnamon and sugar

Cinnamon & Sugar Sopaipillas

Author: Flavelo
Recipes Cakes and Desserts
While savoury sopaipilla accompanies the main meal, this sweet version is the conclusion of the fiesta. The meeting of hot, crispy dough pillows with caramelised brown sugar and fragrant cinnamon offers an experience as simple yet perfect as a fresh doughnut, but much lighter. Originally a fusion of Native American and Spanish cuisine, today it is the queen of New Mexican desserts.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Slotted spoon: For safely lifting the dough out of the hot oil.
  • Kitchen paper: For absorbing excess oil.

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Milk

Instructions

1 ✓

Mix the flour, baking powder, salt and 2 tablespoons of granulated sugar. Rub the soft butter into it with your fingers until you get a texture like wet sand.

Tip: Rubbing in the butter coats the flour particles with fat, which prevents overly strong gluten network formation, making the dough crumblier.
2 ✓

Gradually add the warm water and knead until the dough comes together and separates from the side of the bowl. If it sticks, add a little flour.

Tip: Only knead until it comes together! Over-kneading makes the dough tough and rubbery after baking.
3 ✓

Rest the dough covered for 15-20 minutes, then roll out to approx. 3-4 mm thick and cut into squares.

Tip: Resting is crucial for stretchability and subsequent puffing.
4 ✓

Meanwhile, mix the brown sugar with the ground cinnamon in a flat dish.

5 ✓

Heat the oil to medium-hot (approx. 180-190°C). Fry the dough until golden brown, turning once.

Tip: The oil is ready if the dough immediately rises to the surface and sizzles happily.
6 ✓

Remove the pastries, drain excess oil, and roll them in the cinnamon sugar while still hot.

Tip: The sugar melts slightly on the surface of the hot pastry, so it sticks better.

Recipe FAQ

Why did the dough get oily?
The oil was too cold. If the oil isn't hot enough, the dough absorbs it instead of forming a crust.

Ingredients

  • 500 g Plain flour
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 2 tbsp Granulated sugar
  • 250 ml Warm water
  • 50 g Butter (room temperature)
  • 2 tsp Ground cinnamon
  • 4 tbsp Brown sugar (for sprinkling)
  • 500 ml Vegetable oil (for frying)