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Sopaipillas appear in many forms throughout Central and South America and under almost as many names, including hojaldras or hojuelas. Some quick-bread versions, albeit with less airy results, are made with baking powder or baking soda in place of yeast, and some use richer batters with cooked zapallo (pumpkin) folded in. This basic recipe is perfect with black coffee any time of day.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Sopaipillas
Review 1 for Sopaipillas
5 out of 5
5 out of 5
June 7, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Sopapillas fluffy/light
June 7, 2014
This recipe makes a very light and fluffy yeast like donut and even comes close to my homemade beignets recipe!! It's easy and a delight with honey. My family could eat them every single day if I would make them. You cannot go wrong with this recipe. I like to just roll them in plain sugar and eat them hot!!
Pros: Yield, Good Value, Appearance, Adaptable, Impressive, Will Make Again