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Puffy fried dough pillows drizzled with piloncillo syrup are a Northern Mexican sweet. This family-friendly dessert is a warm, crispy, sweet treat perfect for cold evenings.
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Cut in the vegetable shortening using your fingers or a pastry blender until the flour resembles coarse crumbs.
Gradually add the warm water, mixing just until a soft, slightly sticky dough forms; do not overwork the dough.
Cover the dough and let it rest for 25 minutes at room temperature to relax the gluten and ease rolling.
On a floured surface, roll dough to about 1/4 inch thick. Cut into 3-inch squares or triangles with a knife or pizza cutter.
Heat 3 cups of vegetable oil in a deep pot over medium-high heat (350°F). Monitor temperature for even frying.
Fry sopapillas in batches, turning occasionally, until they puff up and turn golden brown on both sides, 1-2 minutes per batch.
Remove sopapillas with a slotted spoon and drain on a paper towel-lined tray to remove excess oil.
For the syrup, combine piloncillo, cinnamon stick, cloves, and water in a saucepan. Bring to a gentle boil over medium heat.
Simmer syrup, stirring often, until piloncillo is fully dissolved and mixture is syrupy, about 12-15 minutes. Strain to remove solids.
Arrange warm sopapillas on a plate and drizzle generously with warm piloncillo syrup just before serving.
