Question 1

Why didn’t my sopapillas puff up?

Accepted Answer

One reason why your dough does not puff up is that it may be too thick. It should only be about 1/8 inch thick, so it can puff out. Another possibility is that your oil is not hot enough. It should be 375 degrees F. Use a deep fryer or candy thermometer.

Question 2

Where did sopapillas come from?

Accepted Answer

Fried dough cakes have been around since 5000 BC when they fried dough on hot rocks in a fire. In Chile, the first sopapillas were recorded in 1728 but they were usually made savory with hot dips and spices. They are similar to the fry bread that Native Americans made in 1864. There are many variations all over the world from the Peruvian sour cachanga to the torta frita from Uruguay.

Question 3

What does sopapilla taste like?

Accepted Answer

The crispy pastry is made from deep-fried dough filled with nothing but air and coated with cinnamon sugar and honey. They are slightly sweet and crunchy and light, perfect for a quick snack, dessert, or an appetizer. Usually, they are served as dessert, but there are many savory versions.

Question 4

What are Sopapillas?

Accepted Answer

Also called sopaipa, or cachanga this pastry is served in many regions with Spanish heritage in the Americas. They are found in Argentina, Chile, Peru, Bolivia, Uruguay, Mexico, and the US States with Mexican heritage like Texas, Colorado and New Mexico. Traditionally they are served coated in cinnamon and sugar, and honey on the side. You are lucky, you don't have to travel anywhere to enjoy an authentic sopapilla. You will only need some shortening, flour, sugar, baking powder, milk, cinnamon, and salt to make them at home.

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