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Mexican Donuts (Donas)

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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.

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

  1. Warm the milk to 110°F–115°F. Stir in the yeast and sugar, cover loosely, and let stand for 5 minutes until foamy.
  2. Whisk together the flour, cinnamon, and salt in a large bowl or stand mixer.
  3. 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.
  4. 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.
  5. Line two baking sheets with parchment paper.
  6. Punch down the dough, transfer it to a lightly floured surface, and roll it into a ½-inch-thick rectangle.
  7. Cut out the donuts and donut holes, reshaping scraps as needed.
  8. Arrange the donuts on the prepared baking sheets, cover, and let rise for about 40 minutes.
  9. Mix the granulated sugar and cinnamon together in a shallow bowl for the coating.
  10. Heat about 2 inches of vegetable oil to 360°F.
  11. Fry the donuts in small batches for about 30 seconds per side until golden brown. Fry the donut holes for slightly less time.
  12. Drain briefly on paper towels, then roll the warm donuts in the cinnamon sugar mixture.
  13. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/mexican-donuts-donas/