The sopapillas are south-american pastries, also made, sold and enjoyed in Mexico. A sopapilla, also spelled sopaipillas or sopaipas, could be described as a fried puffed round or triangular donut; they can can be made sprinkled with sugar or served without it. The term is applied to three similar pastries, one typical of central Chile, others in southern Chile and Argentina, the other in New Mexico and Texas in the United States. The recipe shown here is how the dessert is made mostly in Mexico.
Important: as you make your sopapillas it is important to first make them all, shaping all your dough pastries before starting to fry them, as the deep frying process will require all your attention to avoid any bad surprises using hot oil.
* Mix all the ingredients, then thoroughly knead the dough; make into a big ball of dough and let it rest 30 minutes at room temperature; if you prefer using yeast you will have to wait 4-5 hours for the dough to rise.
* When ready, pick up your dough and start rolling flat your 3" in diameter sopapillas. Roll each individual sopapillas first. You see them mostly shaped as puffy circles but some make them as triangles; in New Mexico you will mostly see them as rectangles.
* Bring the oil to high heat setting, deep fry each individual sopapilla in the hot oil. The sopapillas will puff as they enter the oil; fry them until they become nice and golden, or about one minute each side.
* Spread generous amounts of heated honey over them; sprinkle each one with powdered sugar mixed with a bit of cinnamon; or simply leave them as they are.
Serve as dessert to a nice elaborate mexican meal...