- 1 package active dry yeast
- 1 1/2 cups milk
- 1/4 cup sugar
- 1/4 cup melted unsalted butter
- 1 large egg
- 4 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 teaspoon salt
- Vegetable oil, for frying
- In the bowl of an electric mixer fitted with a dough hook, combine the yeast, milk, sugar, and butter, and mix well for 2 minutes. Add the egg, and mix well. Add 4 cups of the flour, the cornmeal and salt. Beat at low speed until all the flour is incorporated, then on medium speed until a ball of dough forms, adding more flour as needed if too sticky.
- Remove from the mixer, form into a ball, and place in a lightly oiled bowl. Cover and let rise in a warm place until nearly doubled, about 1 hour.
- Turn out the dough onto a lightly floured surface and pat into a thick rectangle, about 1-inch thick. Roll out until about 1/4-inch thick, and with a sharp knife, cut the dough into squares, about 2 1/2 to 3 inch-square.
- Heat the fryer to 360 degrees F.
- Drop the dough into the hot oil, being careful not to overcrowd the sopapillas as they are cooking, and turning them constantly to cook on all sides until golden, about 3 minutes per batch. Remove the sopapillas from the oil with a slotted spoon and drain on paper towels.
- Serve the sopapillas hot, drizzled with honey.