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.