basil sopapilla bites with raspberry sauce

Basil Sopapillas with Raspberry Sauce

Sopapilla ... it's just fun to say. Sopapillas are a traditional dessert served in South America. They are a bit like beignets and doughnut holes. Don't be confused, they are not fancy - in fact it is often referred to as "quick bread." You will not find them at a New Orleans cafe or any fine dining establishment. They take different forms in each country they are served in: flat discs, golf ball shaped or palm sized rectangles. As a tribute to my Bolivian family members, I am making petit sopapilla bites.

Basil Sopapillas with Raspberry Sauce
Basil Sopapillas with Raspberry Sauce
Basil Sopapillas with Raspberry Sauce
Basil Sopapillas with Raspberry Sauce

This is a quick and easy recipe that will provide you with bite sized sweets on the quick. 


  • 1 envelope of active dry yeast
  • 1 tablespoon of sugar
  • 1/2 cup warm water
  • 1/2 cup of warm milk
  • 2 tablespoons of canola oil
  • 2 2/3 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of basil finely chopped
  • 4 tablespoons of unsalted butter 
  • more canola oil for frying
  • honey & sugar for dusting
  • 1 pint of raspberries
  • 2 tablespoons of fresh lemon juice
  • 1/3 cup of sugar
  • 1 teaspoon of cornstarch


  1. Pour the active yeast into the bowl of your standing mixer, add the warm water to the active yeast. Let this sit for 10-15 minutes until it looks frothy and bubbly. 
  2. Add sugar, milk, and 2 tablespoons of canola oil. Mix with the paddle attachment. 
  3. Sift in the flour, basil, and salt. Mix on low speed until dough forms approximately 1 - 2 minutes. Let this sit for 10 minute. 
  4. In a large skillet or pan, bring 1 1/2 inches of canola oil to 340 degrees. Using a tablespoon, spoon out small pieces of dough and drop them gently into the oil. Fry each side for 1 to 1 1/2 minutes. You can fry 4 pieces at a time. 
  5. After frying remove from oil and baste in the melted butter. 
  6. Dust the bites with honey and sugar in a separate bowl. 
  7. To make the sauce, heat raspberries, 1/3 cup of sugar, and lemon juice in a saucepan for 5 minutes. 
  8. Once the raspberries start to breakdown and creates a juice, remove from heat and remove the seeds by straining through a fine mesh strainer. 
  9. Heat sauce in saucepan and stir in cornstarch. Stir until combined then remove from heat and pour over sopapillas. 
Basil Sopapillas with Raspberry Sauce