mexican honey puffs
Thursday, May 3, 2012 at 8:44PM 
I was aiming for a baked sopapilla.
What I got were these...
Soft, tender-centered, donut hole-like puffs with a crispy outer sopapilla-like crust.
It's my quick-and-easy version of the yeast-risen "fry bread" used in Mexican sopapillas -- except, of course, baked.
These Mexican honey puffs are like tiny sopapillas, just without the big pocket in the middle.
Instead, you get a pull-apart little bite, covered in cinnamon-sugar, filled with honey -- super easy to whisk together and throw in the oven.
Small and sweet and so sopapilla-like -- these make for cute little Cinco de Mayo sweets.
Of course, the honey puffs could just as easily swing as breakfast.
Mexican Honey Puffs
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup + 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon (slightly heaped) baking soda
- 1/4 teaspoon (heaping) fine sea salt
- 1 egg, beaten
- 1/2 cup canola oil
- 3/4 cup + 2 tablespoons club soda
Preheat oven to 475 degrees. Grease or coat a 24-cup mini-muffin pan with canola spray.
In paper sack or on a pie plate, combine sugar and cinnamon. Set aside.
In large bowl, combine flour, cornstarch, baking soda and salt.
In small bowl, whisk together the egg and oil. Add the egg-oil mixture and the club soda to the flour mixture.
Using a fork, whisk the wet ingredients into the flour mixture quickly. Do not overmix! A few little lumps are fine.
Divide batter amongst the 24 cups (the cups should almost be full).
Bake for about 15 minutes, until crispy on the outside and a light golden color.
Allow to cool in pan for about 1 minute, then carefully remove.
In batches, toss the warm puffs with the cinnamon-sugar until each is completely coated.
Serve warm, drizzled or filled with honey.
Reader Comments (8)
Omg!! I made these last night n they were boooooooootiful!!! I brought the leftovers to work and now everyone wants the recipe!!! Thank you for sharing!
So happy to hear it, Kat! :)
wow! I just made these, they are terrific! Thanks for the recipe, keep'em coming.
Awesome, Shani! Glad you enjoyed them!
I just made these & followed the recipe exactly but what turned out is a deflated version of what it's supposed to look like. I see other people have made them & they've turned out. Any guess on what I could have done wrong? Thanks!
Hi Vanessa -- The leaveners and the high heat of the oven really make these little things puff, so I would check those out first. Be sure that your club soda is nice and bubbly, preferably from a new bottle, and check to make sure your baking soda is fairly fresh. If those leaveners aren't working, then you won't get that puff. Also, this recipe needs a very hot oven (475 degrees), so make sure your oven is fully preheated and up to the proper temp. Hope that helps!
If I wanted to fill the puffs with honey first, at what stage in the cooking process would I do that? thanks... looks so yummy!!
Hey Lisa -- there's not really a good way to slip the honey in before these babies are baked. If the honey was added to the batter at some point, it would just bake into the puffs, rather then serve as a filling. They're really like sopapillas, best filled or drizzled with honey after they puff up. :)