Homemade Vegan Sopapillas
Happy Cinco de Mayo! I hope you have had a restful weekend and are excited to celebrate Mexican heritage and pride with me. Today’s post is dedicated to my Dad, who is currently flying to the Dominican Republic to visit his wife. Since he’ll be gone for a month, we got the family together last night for a farewell party. I love it when all the kiddos (my niece Lillian and nephews Dylan and Lleyton) are all together, but it was sad to see my Dad say goodbye to Lillian when we left. He is the best grandpa ever. It also makes me sad that I’m not his little baby anymore. I’m the youngest daughter and was a total Daddy’s Girl when I was little. I know you’d love these Sopapillas Dad, I’ll make you some when you return home!
Makes 24-30 depending on size, Adapted from A Beautiful Mess
2 tbsp organic pure cane sugar
· 2 1/4 tsp active dry yeast
· 1 1/2 cups warm water
· 4 cups all purpose flour
· 1 tsp salt
· 1/2 tsp ground cinnamon
· 1 tbsp vegan butter, melted (I use Smart Balance)
· 4 cups canola oil for frying
· organic powdered sugar and ground cinnamon for serving
· honey flavored agave for serving
In a small bowl mix the yeast and sugar together, add the warm water, mix and set aside to proof for 5-10 minutes. You’re looking for a bubbly foam to start forming on the surface. In a large bowl mix together the flour, salt, and cinnamon. Pour the proofed yeast and melted butter into the flour mixture and stir until a loose dough ball forms. If the mixture is too dry, add 1 tbsp of water at a time until the dough is just combined. Empty the bowl onto well-floured surface and knead by hand for 5 minutes. The dough should become smooth and elastic. Add 1 tbsp canola oil to a large, clean bowl. Place in the dough and roll it around so it’s evenly coated. Cover the bowl with a tea towel and allow the dough to rise for 1 hour, or until doubled in size.
Heart-Shaped Vegan Sopapillas
After the dough rises, punch it down. Take the dough from the bowl and roll it out on a lightly floured surface till it’s 1/4 inch thick. Cut into triangles, squares or any shape you desire. I used a heart-shaped cookie cutter for mine, because they looked so cute.
These sopapillas are ready for frying
Pour canola oil into a large pot and heat to 375°F. There should be just enough oil so the sopapilla shapes can float. Test the oil with a small piece of dough, it should immediately bubble up. Using a slotted spoon, carefully place the sopapillas into the oil. I fried 6 pieces at a time for about 2 minutes per side. They should puff up and turn golden brown. Spoon the sopapillas out of the oil and place them on a paper towel lined plate to remove excess oil. When you’ve fried all the dough, move the sopapillas to a serving dish. Give them a generous sprinkle of cinnamon, powdered sugar, and drizzle with agave. My sopapillas came out perfectly! They are similar to funnel cakes, but just the right size. I recommend eating them fresh!
Vegan Sopapillas are a wonderful addition to any fiesta!
My family had never celebrated Cinco de Mayo until last year’s party at our place. The holiday snuck up on us this year, but I’m glad I finally got around to making these homemade sopapillas. Last week the hubby and I released a new film promoting our camera, the Walley POS-86. We’ve received so much positive feedback through social media about the film and in just a few days it’s become one of our most watched videos. Between responding to comments and tweets, editing a new short documentary film, and spending time with family, we’ve been really busy. There is so much to look forward to in the coming week, including Mother’s Day next Sunday. I recommend cooking or baking one of my delicious Vegan Recipes and sharing it with your Mom. Believe me, she deserves it.
If you’re looking for more Cinco de Mayo recipes I recommend:
Vegan Queso Dip from Minimalist Baker
Mango and Cilantro Guacamole from A Cozy Kitchen
Spicy Watermelon Margarita from San Antonio Current Blog
Meatless Monday Cinco de Mayo Inspiration on Pinterest
Have a wonderful week!