I love how these homemade Mexican donuts turn out incredibly soft and airy every time. The cinnamon sugar coating adds just the right amount of sweetness without overpowering the rich buttery dough. I also enjoy that the recipe makes plenty of donuts to share with family and friends. Even though the dough requires rising time, the process is straightforward, and the results are well worth the wait. These donas taste fresh, authentic, and far better than most store-bought versions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
¾ cup milk
2 ¼ teaspoons active dry yeast
½ cup pure cane sugar
4 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon fine salt
3 eggs, room temperature
6 tablespoons unsalted butter, softened to room temperature
2 teaspoons vanilla extract
Vegetable oil, for frying
For the coating
1 cup granulated sugar
2 teaspoons ground cinnamon
Directions
I heat the milk until it is warm, about 110°F to 115°F.
I stir in the yeast and sugar, loosely cover the mixture, and let it sit for 5 minutes until foamy.
I whisk together the flour, cinnamon, and salt in a large bowl or the bowl of a stand mixer.
I add the yeast mixture, eggs, butter, and vanilla extract, then mix until the dough becomes smooth, soft, and slightly tacky. If needed, I add a little extra flour one tablespoon at a time.
I lightly oil a bowl, place the dough inside, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
I line two baking sheets with parchment paper.
I punch down the dough, transfer it to a lightly floured surface, and roll it into a rectangle about ½ inch thick.
I cut out the donuts and donut holes, then reshape any scraps to make more pieces.
I arrange the donuts on the prepared baking sheets, cover them, and let them rise again for about 40 minutes.
I mix the granulated sugar and cinnamon together in a shallow bowl for the coating.
I heat about 2 inches of vegetable oil to 360°F.
I fry the donuts in small batches for about 30 seconds per side until golden brown. I fry the donut holes for slightly less time since they cook faster.
I transfer the fried donuts to paper towels for a few seconds before rolling them in the cinnamon sugar mixture.
I serve them warm for the best flavor and texture.
Servings and Timing
Servings: 16 donuts & holes
Prep Time: 2 hours 35 minutes
Cook Time: 30 minutes
Total Time: 3 hours 5 minutes
Variations
I sometimes add a little orange zest to the dough for a bright citrus flavor. I also enjoy mixing a pinch of nutmeg or pumpkin pie spice into the cinnamon sugar coating for extra warmth. When I want an even richer dessert, I drizzle the finished donuts with chocolate or caramel sauce. I occasionally fill the donuts with pastry cream, dulce de leche, or fruit jam after frying for a delicious surprise inside.
Storage/Reheating
I store leftover donuts in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them in a freezer-safe container for up to 2 months. I thaw frozen donuts at room temperature before reheating. To refresh them, I warm them in the microwave for about 10 to 15 seconds or in a 300°F oven for several minutes until soft and warm.
FAQs
Can I make the dough ahead of time?
I can prepare the dough the night before and let it rise slowly in the refrigerator. The next day, I allow it to come closer to room temperature before shaping the donuts.
Why didn’t my yeast become foamy?
I find that inactive yeast or milk that is too hot or too cold can prevent proper activation, so I always use fresh yeast and warm milk.
Can I make these without a stand mixer?
I can easily knead the dough by hand until it becomes smooth and elastic.
What oil works best for frying?
I like using vegetable oil because it has a neutral flavor and a high smoke point.
How do I know when the oil is ready?
I use a thermometer and keep the oil around 360°F for the most even cooking.
Can I bake these instead of frying?
I can bake them, but they will have more of a sweet bread texture instead of the classic fried donut texture.
Can I freeze the donuts?
I freeze the cooled donuts in an airtight container for up to 2 months for the best quality.
Why are my donuts greasy?
I notice this usually happens if the oil temperature is too low, allowing the dough to absorb excess oil.
Can I add fillings?
I enjoy filling the cooled donuts with pastry cream, jam, or dulce de leche using a piping bag.
Can I make smaller donuts?
I can use a smaller cutter to create mini donuts, keeping in mind that they will cook a little faster.
Conclusion
I enjoy making these Mexican Donuts because they are wonderfully soft, fluffy, and coated with the perfect layer of cinnamon sugar. They bring the comforting flavor of traditional pan dulce into my kitchen with simple ingredients and easy techniques. Whether I serve them fresh for breakfast, as an afternoon snack, or as a special dessert, these homemade donas always become a favorite that I look forward to making again
These homemade Mexican donuts, or donas, are soft, fluffy, and fried until golden before being coated in sweet cinnamon sugar. They are a comforting pan dulce that’s perfect for breakfast, dessert, or pairing with coffee or hot chocolate.
Author:Amy
Prep Time:2 hours 35 minutes
Cook Time:30 minutes
Total Time:3 hours 5 minutes
Yield:16 donuts & holes
Category:Dessert
Method:Frying
Cuisine:Mexican
Diet:Vegetarian
Ingredients
¾ cup milk
2¼ teaspoons active dry yeast
½ cup pure cane sugar
4¼ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon fine salt
3 eggs, room temperature
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
Vegetable oil, for frying
For the coating: 1 cup granulated sugar
For the coating: 2 teaspoons ground cinnamon
Instructions
Warm the milk to 110°F–115°F. Stir in the yeast and sugar, cover loosely, and let stand for 5 minutes until foamy.
Whisk together the flour, cinnamon, and salt in a large bowl or stand mixer.
Add the yeast mixture, eggs, butter, and vanilla extract. Mix until the dough is smooth, soft, and slightly tacky, adding extra flour 1 tablespoon at a time if needed.
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
Line two baking sheets with parchment paper.
Punch down the dough, transfer it to a lightly floured surface, and roll it into a ½-inch-thick rectangle.
Cut out the donuts and donut holes, reshaping scraps as needed.
Arrange the donuts on the prepared baking sheets, cover, and let rise for about 40 minutes.
Mix the granulated sugar and cinnamon together in a shallow bowl for the coating.
Heat about 2 inches of vegetable oil to 360°F.
Fry the donuts in small batches for about 30 seconds per side until golden brown. Fry the donut holes for slightly less time.
Drain briefly on paper towels, then roll the warm donuts in the cinnamon sugar mixture.
Serve warm for the best flavor and texture.
Notes
Add orange zest to the dough for a citrus twist.
Mix a pinch of nutmeg or pumpkin pie spice into the cinnamon sugar for extra warmth.
Drizzle with chocolate or caramel sauce for a richer dessert.
Fill cooled donuts with pastry cream, dulce de leche, or fruit jam using a piping bag.
Store in an airtight container at room temperature for up to 2 days.
Freeze for up to 2 months and thaw before reheating.
Reheat in the microwave for 10–15 seconds or in a 300°F oven until warm.
