Chocolate Sopapillas

Chocolate Sopapillas are the ultimate twist on the classic sopapilla. Piled high, served warmed, dusted with powdered sugar, and drizzled with plenty of warm dulce de leche my cholate sopapillas hit the spot.

Sopapillas are made from a quick bread dough that is fried until nice and puffy. While the sopapilla  dough fries it puffs up and the interior becomes hollow. Sopapillas hail from New Mexico, but quickly made their way to Colorado and Texas. Served warm with butter and honey or dusted with powdered sugar sopapillas crispy, warm and can easily be made at home.

The beauty of the sopapilla is they are made from a quick bread dough – not yeast need and the recipe can easily be doubled. A simple one bowl dough that is rolled, sliced and friend until light fluffy.

My husband grew up eating sopapillas from a local restaurant. After Sunday service they headed out to lunch and always finished their meal with a warm basket of sopapillas.

Sopapillas was one the first recipes he requested I make after we were married.

Today I am revamping my sopapillas recipe by incorporating chocolate into the dough. Once fried I dust my sopapilla with plenty of powered sugar and drizzle them with warm dulce de leche.

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Chocolate Sopapillas with Dulce de Leche

Author: Vianney Rodriguez

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable shortening
• 1 cup warm water plus more as needed
• Oil for frying
• Powdered Sugar
• Dulce de leche warmed in the microwave

Instructions

1. Whisk flour, cocoa powder, baking powder sugar and salt in a mixing bowl. Add shortening, with fingers work into dry ingredients.

2. Gradually add warm water until a soft dough begins to form, adding more warm water if needed.

3. Shape dough into a ball, wrap in plastic wrap and place in fridge to chill for at least an hour or overnight.

4. On a lightly floured surface, unwrap dough and cut in half. With a floured rolling pin, roll each piece into a circle, about ¼ inch thickness.

5. Cut dough into 2 to 3 -inch squares.

6. Line a baking sheet with paper towels. In a deep pot heat 2 inches of oil to 375 degrees over medium-high heat.
7. Fry the sopapillas a few at a time, flipping with a slotted spoon once the sopapillas puffs, about 2 minutes on each side. Carefully remove sopapillas on to baking sheet to drain.
8. Serve warm sprinkled with powdered sugar and drizzled with warm dulce de leche.

Recipe Notes

Makes 18-20