Sopapillas con Miel

Instructions

1. 1

   Combine flour, baking powder, and salt. Cut in lard until mixture resembles coarse sand. Add warm water and mix until a smooth dough forms. Knead lightly for 1 minute. Rest covered for 15 minutes.

2. 2

   Heat oil to 375°F in a deep pot. Roll dough to ¼-inch thickness on a lightly floured surface. Cut into 3-inch squares or triangles.

3. 3

   Carefully lower each piece into the hot oil — they will puff dramatically within seconds, forming hollow pillows. Use a spoon to baste the tops with oil, which encourages even puffing. Fry 1–2 minutes per side until golden brown and fully puffed.

4. 4

   Drain on paper towels. Serve immediately with honey drizzled inside the hollow or on top, with a dusting of cinnamon-sugar. The contrast of the crispy exterior and hollow, slightly doughy interior is the appeal.