Step 1: In a large bowl, whisk together the flour, baking powder, and salt. This ensures all the dry ingredients are well combined for the perfect sopapilla recipe.
Step 2: Add the cold butter or shortening to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Step 3: Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms. Be careful not to add too much water; the dough should just come together.
Step 4: Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes, until smooth and elastic. Do not over-knead.
Step 5: Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This resting period is crucial for a tender sopapilla recipe.
Step 6: While the dough rests, prepare your frying station. In a large, heavy-bottomed pot or Dutch oven, pour 2-3 inches of frying oil and heat to 350-375°F (175-190°C). Line a baking sheet with paper towels for draining.
Step 7: In a small bowl, combine the granulated sugar and ground cinnamon for the topping. This will go on your freshly fried sopapilla recipe.
Step 8: Divide the rested dough into 2-3 portions. On a lightly floured surface, roll one portion of dough to about 1/8 to 1/4 inch thickness. Use a sharp knife or pizza cutter to cut the dough into 3-4 inch squares or triangles.
Step 9: Carefully slide 2-3 pieces of dough into the hot oil, making sure not to overcrowd the pot. As soon as the dough hits the oil, gently push the top of the sopapilla down into the hot oil with a metal spatula. This helps them puff up.
Step 10: Fry for 30-60 seconds per side, or until golden brown and fully puffed. Remove with a slotted spoon and place on the paper-towel-lined baking sheet to drain excess oil. Repeat with the remaining dough, ensuring the oil maintains its temperature.
Step 11: While the sopapillas are still warm, dust generously with the cinnamon sugar mixture. Serve immediately with a generous drizzle of honey. This sopapilla recipe is best enjoyed fresh!