Sopapillas

In a large bowl, whisk together flour, baking powder, and salt.

Add vegetable oil and warm water; stir with a wooden spoon until a soft dough forms. Knead gently 2–3 times in the bowl until just combined (do not overwork).

Cover the dough and let rest for 10 minutes at room temperature.

On a floured surface, roll dough out to about 1/8-inch thickness. Cut into 3×3-inch or 4×4-inch squares (or triangles, if preferred).

If using a filling, place a small spoonful (about 1 tsp) in the center of each square, fold into a triangle or rectangle, and press edges firmly to seal. Leave plain if preferred for classic sopapillas.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Check temperature with a candy thermometer.

Working in batches, carefully place 2–3 sopapillas into the hot oil. They will sink, then float to the surface and puff up within 30–60 seconds.

Once puffed and golden on the bottom (about 1–1.5 minutes), flip carefully and fry the other side until golden, another 30–45 seconds.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.

While still warm, coat sopapillas in cinnamon sugar, or drizzle generously with warm honey. Serve immediately.

Serve as-is, or alongside savory condiments, cheese, or fresh fruit toppings for creative variations.