- 1 1/2 cups whole milk, warmed (no hotter than 110 degrees)
- 1/4 cup sugar
- 1/4 cup unsalted butter, cut into pieces
- 1 egg
- 1 package active dry yeast
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon cornmeal
- 2 teaspoons salt
- 1 cup clover honey (or other mild honey)
- Zest of one lime, about 1 teaspoon
- 1 teaspoon freshly squeezed lime juice
- Vegetable oil, for frying
- Powdered sugar, for dusting
Combine milk, sugar, butter, egg, and yeast in the bowl of an electric mixer with dough hook attachment. Let sit until mixture becomes bubbly or creamy, about 5 minutes. Add flour, cornmeal, and salt. Beat on low speed until flour is incorporated. Increase speed to medium and mix until dough is uniform and sticky, about 2 minutes.
Lightly dust work surface with flour. Transfer dough to work surface and gently shape into a ball. Place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about one hour.
Combine the honey with lime zest and juice in a small bowl and set aside.
Turn out dough onto a lightly floured surface and roll to about 1/8 inch thick (you can work with half or quarter of the dough at a time, as desired). Using a knife, cut dough into 2 1/2- to 3-inch pieces (triangles, rectangles, squares, or circles -- any desired shape).
Fill a deep cast-iron pot with 4 to 6 inches of oil and heat to 375.
Working quickly and dropping only a few at a time, add dough to the hot oil. Using a spatula or a spoon, drizzle hot oil over tops ; this will cause them to puff. Flip sopapillas and cook until golden brown, about 20 to 30 seconds. Remove sopapillas to a platter or baking sheet lined with a kitchen towel to drain, and repeat with remaining dough. Sopapillas can be kept warm in a low oven (about 150 degrees) while frying remaining dough.
Serve hot, dusted with powdered sugar and drizzled or filled with the honey-lime mixture.