This recipe is awesome, it takes a little bit of time just because it has to rise but is totally worth it! It comes together fast and nothing finishes of a great Mexican meal like an equally great Mexican dessert! Sopapillas can be sweet or savory, you can even stuff them with anything you like, such as beef and cabbage. My favorite, of course, is to go in the sweet direction.
2 1/4 tsp instant Yeast
1/2 tsp Salt
1 - 2 cups Flour
3 Tbsp warm water
3/4 cup Milk
2 Tbsp Butter, melted
Mix together the yeast, salt and 1 ½ cups of the flour in a mixing bowl. Add butter, water and milk. Add up to ½ cup more flour until the dough comes together. The amount of flour you need to add will depend on how much it will take to bring the dough together. The dough should be soft but not sticky.
Knead the dough using your kitchen aid and dough hook or knead on a floured surface until it is completely mixed. (If the dough is still sticky add a little more flour). Then place the dough in a greased bowl, cover with plastic wrap and allow the dough to rise in a warm place until about double in size.
When the dough is about double in size punch it down and roll out on a floured surface to about 1/4 inch thick. Then cut 2 to 4 inch triangles (you can make any shape you want but traditionally they are made in triangles).
In a fry pan or deep fryer (we used a cast iron pot) heat vegetable or canola oil to about 350 F. Drop the triangles in 4-6 at a time and cook on each side for about 1 to 2 minutes or until golden brown. When desired color is reached remove from the oil and place on a plate. Dust with powdered sugar or sugar cinnamon mix or drizzle with honey. Continue doing this until all the sopapillas are cooked and coated.