In a large mixing bowl, combine the flour, baking powder, sugar, and salt by whisking them together. Form a well in the middle of the dry ingredients and pour in the honey and whole milk.

Mix the dough using a spoon or your hands until it becomes a sticky mass. Cover the bowl with a clean kitchen towel and let the dough rest for about 20 minutes.

Frying these treats is essential and definitely worth the effort. In a cast iron skillet or a medium-sized pot, pour enough oil to reach 3 inches up the sides. Heat the oil to approximately 300 degrees Fahrenheit. (Before frying, we’ll increase the temperature further.)

Lightly flour your work surface and rolling pin. If the dough is still sticky after resting, sprinkle it with a bit of flour to prevent sticking.

Transfer the dough onto the counter and roll it out to a thin square, about 1/8 inch thick. The shape doesn't need to be perfect. Cut the dough into rectangles roughly 4 x 3 inches in size. Precision isn't necessary; you can estimate these measurements.

Before frying, prepare your honey and line a baking sheet or plate with a few layers of paper towels or a clean kitchen towel. Heat the oil to 375 degrees Fahrenheit.

Carefully drop the sopapillas into the hot oil, frying two to three at a time for about a minute. Flip them halfway through. If they don't puff up, they'll still be delicious; it might just mean the dough wasn't rolled thin enough.

Fry them until they are lightly golden brown and not too crispy. Transfer them to the paper towel-lined tray to drain. Repeat this process with the remaining dough.

Sopapillas are best enjoyed straight from the fryer, but if you need to keep them warm while frying the rest, place them in a 200-degree preheated oven.

Serve the sopapillas with honey and apricot preserves for a delightful treat.