Chocolate Sopapillas are the ultimate twist on the classic sopapilla. Today I am sharing how easy it is to make chocolate sopapillas at home featuring Imperial Sugar. Piled high, served warmed, dusted with powdered sugar, and drizzled with plenty of warm dulce de leche my cholate sopapillas hit the spot.
This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.
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.
This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.
While you’re there, be sure to follow my profile for my latest recipes with Imperial Sugar – there is so much yumminess coming your way!
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