So good! My mom, aunts, grandmas ... all have always made sopapillas but nobody ever writes down measurements. They just say "You have to just go by the feel of it". That just doesn't work for me. This recipe was perfect. The dough was a beautiful texture -not too dry, not too sticky. After letting the dough rest for 20 minutes I rolled it into balls about 2/3 the size of a tennis ball and kept them covered with plastic wrap as I rolled each one into a 10" circle. I cut each one into quarters. If you want a more crisp sopapilla just roll your dough a little thinner and if you like a softer, thicker sopapilla just roll it a little thicker and lower the heat a little so it has time to cook all the way through. You just have to play around with the thickness and temp to get them the way you want. They are wonderful any way you serve them -with honey, powdered sugar, cinnamon sugar, stuffed w/savory filling, plain ... we love em! They're not healthy at all so we try to only consume them on special occasions -like my mom's birthday today!! Happy Birthday Mom! They're a little time consuming and a little messy (anything you fry is) but they are so, so good! Thanks for the recipe!
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So good! My mom, aunts, grandmas ... all have always made sopapillas but nobody ever writes...