Sopapillas with Dipping Chocolate

If the idea of piping hot churros feels a little too complicated, try this fried dough dessert instead.

Serves: 8Prep: 20 minutesCook: 1 hour 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/3 cup heavy cream
  • 2 Nestlé® Abuelita® Authentic Mexican Hot Chocolate Drink Tablets, broken into pieces
  • 1/2 cup sugar
  • 2 teaspoons Kroger® Ground Cinnamon
  • Oil for frying

Directions

  • In a bowl mix together flour, shortening, baking powder and salt until evenly combined. Add water and stir to form a soft dough. If dough is dry add more water, 1 tablespoon at a time, until pliable. Wrap with plastic wrap and refrigerate at least 1 hour.
  • Meanwhile, place Mexican chocolate drink pieces in a bowl. Heat heavy cream until almost boiling; pour over chocolate. Whisk until chocolate melts and mixture is smooth; keep warm.
  • Mix together sugar and cinnamon in a shallow bowl; set aside.
  • On a lightly floured surface roll the dough out to a 14”x10” square. Cut into 24 pieces.
  • Heat at least 3” of oil to 375°F in a heavy bottom pot over medium heat. Adjust as needed to keep oil at the same temperature.
  • Add a few pieces of dough at a time, fry for about 1 minute, flip and fry another minute until puffed and golden brown. Remove to a plate lined with paper towels to drain.
  • While still warm toss sopapillas in cinnamon sugar mixture. Serve warm with warm chocolate dipping sauce.
  • Refrigerate leftover chocolate sauce.

Recipe Information

Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons shortening
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/3 cup heavy cream
  • 2 Nestlé® Abuelita® Authentic Mexican Hot Chocolate Drink Tablets, broken into pieces
  • 1/2 cup sugar
  • 2 teaspoons Kroger® Ground Cinnamon
  • Oil for frying

Directions

  • In a bowl mix together flour, shortening, baking powder and salt until evenly combined. Add water and stir to form a soft dough. If dough is dry add more water, 1 tablespoon at a time, until pliable. Wrap with plastic wrap and refrigerate at least 1 hour.
  • Meanwhile, place Mexican chocolate drink pieces in a bowl. Heat heavy cream until almost boiling; pour over chocolate. Whisk until chocolate melts and mixture is smooth; keep warm.
  • Mix together sugar and cinnamon in a shallow bowl; set aside.
  • On a lightly floured surface roll the dough out to a 14”x10” square. Cut into 24 pieces.
  • Heat at least 3” of oil to 375°F in a heavy bottom pot over medium heat. Adjust as needed to keep oil at the same temperature.
  • Add a few pieces of dough at a time, fry for about 1 minute, flip and fry another minute until puffed and golden brown. Remove to a plate lined with paper towels to drain.
  • While still warm toss sopapillas in cinnamon sugar mixture. Serve warm with warm chocolate dipping sauce.
  • Refrigerate leftover chocolate sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat10g
Saturated Fat5g
Cholesterol15mg
Sodium125mg
Total Carbohydrate54g
Dietary Fiber1g
Sugars30g
Protein4g