Sopapillas

Preparation

1. Step 1

   In a large bowl, mix the flour, baking powder, sugar and salt until combined. Using your fingers, mix in the shortening until there are pea-sized crumbles. Add 1 cup room temperature water, then knead the mixture in the bowl until it comes together. (If the dough feels dry, add a little more water, 1 tablespoon at a time.) Turn the dough onto a clean surface and continue kneading until it’s smooth and slightly elastic, 6 to 8 minutes. Divide the dough into two balls and return them to the bowl. Cover with a clean dish towel and let it rest for 1 hour at room temperature.

2. Step 2

   In a large Dutch oven or heavy-bottomed pot, heat 3 inches of oil over medium-high heat until a deep-fry thermometer reads 375 degrees. Working with one ball of dough at a time on a clean work surface, roll it into a 13-inch circle (about ⅛-inch-thick). Cut the circle into 9 (4-inch) squares; some of the squares will have rounded corners, and that’s OK. Cover the squares with a clean, damp cloth, then repeat rolling and cutting the remaining dough.

3. Step 3

   Line a plate with paper towels. Working in batches to avoid crowding, fry the dough, about 2 at a time, flipping once with a slotted spoon, until golden and puffed, 2 to 3 minutes total. Transfer to the paper towel-lined plate and repeat with the remaining dough, adjusting the heat as necessary to maintain the temperature. Serve hot, drizzled with honey.