October 21, 2020

Baked Sopaipillas with Cinnamon Apples

Baked Sopaipillas with Cinnamon Apples are my version of Mexican sopaipillas, which are often on dessert menus at Mexican restaurants here in New York. Sopaipillas are always deep fried, but mine are baked, which I feel makes them a lot lighter. They’re often served with sugar, but I’ve opted to coat mine in cinnamon sugar, with cinnamon apples to top them with.

The Equipment You’ll Need

A Bread Machine- I make this dough in the bread machine. I almost made this recipe a non-bread machine dough, but I really wanted to run some errands today, and didn’t feel like babysitting the dough all morning.
A Food Scale- The key to success with these sopaipillas, is to weigh the flour. That weigh, the dough will be perfect.
An Instant Read Thermometer- This is for taking the temperature of your heated milk. If the milk is too hot, it will kill your dough.

The Ingredients You’ll Need for Baked Sopaipillas with Cinnamon Apples

Milk- Please use whole milk for this recipe.
Butter- Use unsalted butter.
All Purpose Flour- Don’t use bread machine flour.
Active Dry Yeast- Use active dry yeast, not quick yeast.
Apples- I used honey crisp apples, but Granny Smith apples would be good, too.

How I Made my Sopaipillas

First, I heated my milk, and stared at it to see when it bubbled. Then, I let it sit for awhile and checked its temperature to make sure it was cool enough to put in the bread machine.
Next, I weighed my flour and carefully measured the rest of the ingredients, and put everything in the bread machine.
While the dough was in the machine, I went to the market to buy the apples for the cinnamon apples.
When I returned from the store, it was time to roll out the dough. Here I will note that you can reroll any dough scraps you might have.
While the doughnuts baked, I very quickly made the Cinnamon Apples.
Finally, I took the sopaipillas out of the oven, dunked them in the butter, and then in the cinnamon sugar.

One of the things I love about these Baked Sopaipillas with Cinnamon Apples is that the ingredients are so simple that they’re things I usually have in the house. I had everything but the apples, and was happy I didn’t have to buy any expensive ingredients. So, if you’re looking for a quick and easy dessert recipe, I highly recommend these yummy Mexican doughnuts.

Baked Sopaipillas with Cinnamon Apples

Sopaipilla donuts baked in the oven, with a cinnamon apple sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Rising Time 1 50

Total Time 2 17

Course Bread

Cuisine Mexican

Servings sopaipillas

Equipment

Bread Machine

Ingredients

1 cup whole milk
2 tbsp. unsalted butter, chopped
1 egg
⅓ cup granulated sugar
3½ cups all purpose flour (420g)
1½ tsp. active dry yeast
1 tsp. vanilla extract
1 tsp. kosher salt

For the sopaipilla cinnamon sugar coating:

½ cup melted butter
½ cup granulated sugar
1 tsp. cinnamon

For the Cinnamon Apples:

2 peeled and chopped apples
2 tbsp. butter
¼ cup sugar

Instructions

Heat the milk in a small saucepan on medium heat, until bubbles start to appear across the surface. Stir the milk occasionally, and do not let it come to a boil. Add the butter to the pot. Remove the pot from the heat and let it cool to 105 degrees.
Add the following ingredients to your bread machine, in the order suggested by the manufacturer: the cooled milk and butter, flour, yeast, salt, sugar, egg, and vanilla.
Process on the dough cycle.
While the dough rises make the cinnamon sugar coating, by mixing together the cinnamon sugar.
Also, make the Cinnamon Apples. Melt the butter and sugar together in a saucepan. Add the apples, and cook on medium heat until the apples are tender but not mushy.
Preheat the oven to 400 degrees.
On a floured board, roll the finished dough out into a quarter inch thick square. Cut the dough into four inch squares, and then cut the squares into triangles.
Place the dough triangles on two parchment lined baking sheets, with about two inches of space between each sopaipillas. Bake for 12 minutes, rotating the pans between racks after six minutes. Dip them into the melted butter, and then the cinnamon sugar topping. Serve right away.