Ingredients
2cupsall purpose flour,plus more for dusting
2tspgranulated sugar
1½tspvegetable oil,plus more for frying
1tspbaking powder
1tspkosher salt
¼cupwhole milk
½cupwarm water
¼cupdark chocolate chips
¼cupsemi sweet chocolate chips
1tspcoconut oil
½tspancho chile powder
½tspcinnamon
3tbspheavy cream,warmed
½tspvanilla extract
¼cuphoney
¼cuppowdered sugar
Preparation
In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, until no longer sticky.
Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
Divide the dough into 3 equal balls, cover again with a damp cloth, and let rest for 30 to 60 minutes.
Fill a Dutch oven or large pot fitted with a deep-fry thermometer with about 3-inches of vegetable oil. Heat the oil until it reaches 400 degrees F.
On a lightly floured surface, roll out 1 of the 3 dough balls to an 8-inch square.
Cut into 4 4-inch squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
Line a baking sheet with paper towels and set it near the pot of oil.
Gently transfer 1 square of dough into the hot oil as a tester–it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately.
Keep turning the dough every 5 seconds or so, for about 1 minute until it puffs up like a pillow and turns light golden brown. Remove from the oil and drain on the prepared baking sheet.
Repeat with the remaining dough squares, frying 2 to 4 at a time, or however many will fit without crowding the pot.
Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl.
Microwave in 30-second increments, stirring in between until the chocolate is melted. Stir in the ancho chile powder and cinnamon.
Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
Drizzle half of the sopaipillas with honey and dust with powdered sugar. Serve the other half with chocolate dipping sauce.
Serve immediately and enjoy!
