Recipe from

Oxmoor House


1 package dry yeast
1/4 cup warm water (105° to 115°)
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
2 tablespoons sugar
1 tablespoon shortening
1 1/2 cups milk, scalded and cooled
Vegetable oil
Powdered sugar (optional)
Honey (optional)


Dissolve yeast in warm water; let stand 5 minutes.

Combine flour, salt, baking powder, and sugar; cut in shortening. Make a well in center of mixture. Add yeast mixture and milk, mixing well. (Dough will be sticky).

Turn dough out onto a lightly floured surface, and knead 15 to 20 times. Roll dough to 1/4-inch thickness; cut into 3-inch squares.

Heat 1/2 inch of oil in a large skillet to about 370°. Gently place dough squares in oil, a few at a time, lightly pressing down with a spatula until dough starts to bubble and puff. Turn and cook on other side until barely golden in color; drain. Sprinkle with powdered sugar or serve with honey, if desired.

Note: When frying sopaipillas, leave a few in skillet while adding additional ones. The ones left in the skillet will absorb the heat of the oil and keep it from overheating.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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