Recapturing Childhood Through Sopapillas

Some of my fondest childhood memories surround family birthdays spent at our local Poncho's restaurant. They are memories of light filtered through glass sun-catchers, and of over-sized sombreros perched above smiling faces. They memories of small children clutching piñatas carefully selected from its perch on the wall dividers throughout the restaurant; a piñata that inevitably hung from a bedroom ceiling until it fell to pieces. Above all, they are memories full of delicious Mexican food which included my personal favorite: fresh sopapillas with honey.

The Poncho's in my hometown has closed. So, my childhood memories and a few photos are all that remain. However, I could never shake the memory of those fresh sopapillas, served hot at the end of the meal. So, I set out to recreate the taste I have remembers fondly all these years.

Many recipes for those delicious little pillows of dough have been tried, and sadly fell short. That is, until today’s attempt, wherein I have finally managed to recreate the recipe for Poncho’s sopapillas.

So, to save you the trouble of years tinkering in the kitchen (unless you are a savant cook who can recreate any taste you wish that is), I want to share this recipe with you.

Maybe you had the chance to eat at Poncho’s in the past and want to recapture a memory as I did, or maybe this recounting has made you curious as to what the fuss is about. Either way, enjoy some fluffy little sopapillas and smile as you create your own memories.

Sopapillas

• 2 cups all-purpose flour
• 1½ tablespoons baking powder
• 1½ tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons honey
• ¾ cup whole milk
• Oil for frying

1. Sift together flour, baking powder, sugar, and salt.
2. Add and mix in honey and milk. The mixture should be slightly sticky, but well combined, not flakey or wet. Don’t be afraid to add an extra teaspoon of milk or an extra dash of flour as needed to get that smooth, slightly sticky dough consistency.
3. Allow dough to rest in a lightly covered bowl for 20 minutes.
4. Roll, to almost an egg roll thickness. Fold in half and roll again until seams are well sealed.
5. Use a knife to cut the dough into squares. Usually 3” by 3” works best.
6. Let it sit an additional 20 minutes to proof.
7. Fry in pre-heated pan, with enough oil to allow the sopapillas to float.

NOTE: They cook very quickly, so be ready to flip them and remove them from the oil fast. Cooked sopapillas should have a pillow-like appearance and be a very light gold.