Donas Y Café

[Lu Rounsaville]

Mexicandonuts, also known as donas, are a traditional type of pan dulce, or Mexican sweet bread, coated in cinnamon sugar. They have a light, fluffy texture and are perfect to enjoy with a cup of coffee or as a sweet snack to share with friends.

Make the dough: Bloom the yeast in warm milk, then combine the wet and dry ingredients in the bowl of a stand mixer and knead for 8 minutes using a dough hook. The dough should be smooth and elastic.

Fry the donuts: In a large Dutch oven or pot over medium-high heat, heat 2 inches of oil to 360F. I like to use an instant-read thermometer here to make sure the oil is at the perfect temperature. Carefully cook donuts in batches of 2 or 3 until golden brown on both sides.

Roll in cinnamon sugar: Mix the sugar and cinnamon together in a bowl, then set aside. Once the donuts have been fried, transfer them to a prepared plate to drain and cool for a few seconds, then dip each one on both sides in the cinnamon sugar mixture to coat evenly.

The best way to store a yeasted donut is in an air-tight container or zip-top storage bag. Place them out of the sunlight, in a room temperature area, for up to 2 days or in the refrigerator for up to 4 days.

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