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In a medium sized bowl, whisk to combine the flour, baking powder, salt, and sugar together. Stir in the butter until well combined.
Make a well in the center and pour in the hot water little by little, working it in with your hands until a ball forms. Knead the dough for 4 to 5 minutes, until it forms a smooth, elastic dough.
Place the dough ball back into the bowl and cover. Allow dough to rest for 20 minutes.
Heat the oil to 375°F.
While the oil is heating, roll the dough out into a long rectangular shape. Cut into squares. I prefer 16 smaller squares, but you can make 8 larger squares.
Carefully add 2 or 3 dough pieces to the hot oil, making sure they don’t touch while they fry. Fry for 2 to 3 minutes, then turn them over and let them cook for another 2 minutes, until golden brown.
Use a slotted spatula to remove the sopapillas from the hot oil and place on a paper towel-lined plate. Keep warm until you finish frying the remaining sopapillas.
Roll the sopapillas in cinnamon sugar, or dust with powdered sugar, and serve with a drizzle of honey.