Mexican Donuts (Donas): A Sweet, Cinnamon-Coated Delight

Mexican donuts, also known as donas, are a delicious variety of pan dulce (Mexican sweet bread) that are light, fluffy, and coated in a mix of cinnamon and sugar. They make for the perfect treat with coffee or as a sweet snack to share with friends and family.

What Sets Mexican Donuts Apart?

While at first glance they may look similar to their American counterparts, Mexican donuts have distinct differences:

Less Sweet: Mexican donuts are not as sugary as American donuts. The dough is made with pure cane sugar and cinnamon instead of granulated sugar, which results in a subtly sweet flavor.
Denser Texture: These donuts have a slightly more bread-like consistency, making them a bit denser than traditional American donuts.
Cinnamon Sugar Coating: Instead of just a sugar coating, Mexican donuts are dusted with a mix of granulated sugar and ground cinnamon, giving them a warm, spiced flavor.

Ingredients You’ll Need

To make Mexican donuts, you’ll need simple ingredients, many of which you might already have at home:

Dry Ingredients:

All-purpose flour: Provides the structure for the dough.
Active dry yeast: Helps the dough rise and gives it a fluffy texture.
Ground cinnamon: Adds flavor to both the dough and the coating.
Pure cane sugar: This less-processed sugar lends a slight golden color and a more nuanced sweetness compared to granulated sugar.
Fine salt: Balances out the sweetness.

Wet Ingredients:

Butter: Adds richness and flavor.
Milk: Acts as a binder and helps activate the yeast.
Eggs: Provide structure and moisture to the dough.
Vanilla extract: Adds a touch of sweetness and depth to the flavor.

Topping:

A mixture of granulated sugar and ground cinnamon gives the final donuts their signature flavor.

Oil for Frying:

Canola oil is preferred for frying, but any vegetable oil will do.

Step-by-Step Guide to Making Mexican Donuts

1. Prepare the Dough

Heat ¾ cup of milk until warm (110°F-115°F). Stir in 2 ¼ teaspoons of active dry yeast and ½ cup of pure cane sugar. Cover loosely with plastic wrap and let it sit for 5 minutes, until foamy.
In a mixing bowl, whisk together 4 ¼ cups of all-purpose flour, 1 teaspoon of ground cinnamon, and ¼ teaspoon of fine salt.
Using a stand mixer with a dough hook, add the yeast mixture, 3 room-temperature eggs, 6 tablespoons of softened butter, and 2 teaspoons of vanilla extract. Mix for 6-8 minutes until the dough is smooth and elastic. If the dough is sticky, add extra flour, one tablespoon at a time, until it reaches the right consistency.

2. First Rise

Coat a large bowl with oil and transfer the dough into it. Cover the bowl with a kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

3. Shape the Donuts

After the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a rectangle about ½-inch thick.
Using a 3.5-inch donut cutter, or a cup and a small round lid, cut out the donuts. Re-roll any leftover dough to make more donuts and holes.

4. Second Rise

Place the shaped donuts on baking sheets lined with parchment paper. Cover them with a kitchen towel and allow them to rise for another 40 minutes.

5. Fry the Donuts

In a large Dutch oven or deep pan, heat 2 inches of oil to 360°F. Use an instant-read thermometer to ensure the oil is at the perfect temperature.
Fry the donuts in batches of 2-3 at a time, cooking for about 30 seconds on each side, or until golden brown.

6. Coat the Donuts

After frying, transfer the donuts to a paper-towel-lined plate to drain excess oil.
While they’re still warm, dip each donut into the cinnamon-sugar mixture and place them on a serving tray.

Ingredients List

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)
2 teaspoons vanilla extract
Vegetable oil (for frying)

For the Coating:

1 cup granulated sugar
2 teaspoons ground cinnamon

Expert Tips for Perfect Mexican Donuts

Use Pure Cane Sugar: For an authentic taste, try to use pure cane sugar in the dough. If unavailable, granulated sugar can work as a substitute.
Don’t Skip the Second Rise: Letting the donuts rise twice ensures they will have a light, fluffy texture.
Temperature Matters: Keep an eye on the oil temperature when frying. Too hot, and the donuts will burn; too cold, and they will absorb too much oil, becoming greasy.