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By: Naomi Sherman

If a donut and a churros had a love child, it would be a sopapilla. Soft triangles of dough are fried to pillowy golden perfection and then dusted in cinnamon sugar. So much easier than donuts, this recipe makes a big batch, which is great because you may need to “taste test” at least half of them.



Prep time

Cook time



  • 380g plain flour
  • 2 tsp baking powder
  • 35g vegetable spread/oat butter
  • 185mL warm water
  • Oil, for deep frying
  • Cinnamon sugar, for dusting


  • Sift the flour and baking powder into the bowl of a food processor.
  • Add the vegetable spread and pulse until the mixture looks like coarse breadcrumbs.
  • Add ¾ of the warm water and mix on the dough setting or on low, adding more water as required until the mixture forms a ball in the processor.
  • Tip out the dough and shape it into a flat disc.
  • Wrap in cling wrap and chill in the fridge for 15 mins.
  • Heat the oil to 190°C.
  • Divide the dough into 3 and roll into circles approx. 5mm thick.
  • Cut each circle into 8 slices (like a pizza).
  • Fry in batches for approx. 90 secs each side.
  • Drain on a cooling rack over a tray to stop them getting soggy.
  • Dust with cinnamon sugar and eat warm or cold.
  • Note: Sopapillas can also be served drizzled with chocolate or dunked in a chocolate sauce.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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