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1
In a food processor or with a mixer, combine the butter and honey until well blended.
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2
Refrigerate the honey butter if you dont plan to use it within a couple of hours.
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3
Return the mixture to room temperature before using.
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4
In a large mixing bowl, stir together the flour, salt, baking powder, and, if you wish, the sugar.
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5
Pour in the oil and mix with your fingertips to combine.
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6
Add the water and the milk, working the liquids into the flour until a sticky dough forms.
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7
Lightly dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
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8
The mixture should be earlobe soft and no longer sticky.
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9
Let the dough rest, covered with a damp cloth, for 15 minutes.
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10
Divide the dough into 3 balls, cover the balls with the damp cloth, and let them rest for another 15 to 30 minutes.
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11
(The dough can be refrigerated at this point for up to 4 hours.)
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12
Lightly dust a counter or pastry board with flour again and roll out each ball of dough into a circle or oval approximately 1/8 to 1/4 inch thick.
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13
If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough more.
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14
Trim off any ragged edges and discard them.
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15
To avoid toughening the dough, try not to reroll it.
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16
Cut each circle of dough into 4 wedges.
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17
In a heavy, high-sided saucepan or skillet, heat the oil to F. Carefully transfer 2 to 3 wedges of dough to the oil.
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18
After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface.
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19
Spoon some oil over the tops of the sopaipillas.
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20
When the top surfaces are fully puffed, a matter of seconds, turn the sopaipillas.
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21
Cook just until the sopaipillas are light golden, and drain.
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22
Arrange the sopaipillas in a napkin-lined basket and serve immediately with honey butter.
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23
Puncture the sopaipillas as you eat them, filling the center with a drizzle of the butter.
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24
Regional Variations: New Mexicans sometimes eat unsweetened stuffed sopaipillas as a main dish.
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25
They can be filled with almost any combination of meat and beans, but they are particularly delicious bulging with New Mexico Carne Adovada and topped with chopped tomato and lettuce.
