Sometimes, you just have to have a donut (or two…). When that time comes, make these amazing Mexican Donas!
Whenever I’m asked to bring something to a bake sale, I make sure I sign up to contribute something I want to eat. It’s not that I deprive myself of sweets—you know I don’t!—but the bake sale always feels like an opportunity to indulge in something I don’t have on a regular basis. Like donuts. But up until now, I was always intimidated by the idea of making donuts: shouldn’t that be left to the professionals? But this recipe for these sugar donuts has made me a brave baker—a donut maker!—and I think it will have the same effect on you!
The idea of frying dough and then tossing, coating, or dipping it into something sweet has been around for hundreds of years; way back then, many cultures had a version of the fried dough treat, and that remains true today. There is Native American fry bread, French beignets, Mexican, Spanish and Portuguese churros, and Italian zeppole. And these are just a few examples: nearly every culture and cuisine in the world has a version of a fried dough sweet. And while it’s true that one of the most beloved foods at state and county fairs all across the United States is the funnel cake, I think it’s fair to say that donuts—glazed, frosted, or sprinkled, filled with custard, jelly, or jam (or just plain and sprinkled in sugar like the one in our recipe today), is a true American favorite. I think the fact that fried dough in the form of donuts is still one of the most popular sweets there is testifies to its enduring deliciousness.
So, let’s make some sugar donuts – specifically Mexican donas! You’ll have to block out some time for this recipe—there’s mixing and kneading and rising and cutting and more rising and frying—but the steps are easy and straightforward. When you’re done, you’ll have homemade donuts! Totally worth it. The hardest thing about making sugar donuts is waiting for them to cool a bit before you dig in. And when you do, that light and airy confection with the slightly crunchy, sugary coating will simply make you swoon.
The Best Equipment for Making Donuts
While you can certainly make sugar donuts with the baking equipment you normally use, here are some ideas to make the process even easier.
A small bowl is fine, of course, but I like to mix my yeast, warm water, and sugar in a clear Pyrex measuring cup. On the same note, a large mixing bowl certainly works for mixing the dough, but a stand mixer with a dough hook makes that process somewhat easier. You’ll need a big space to knead your dough; a big wooden cutting board is useful for this part of the process if you have one. A donut cutter is a great tool for cutting out your donuts, but a medium-sized and a small-sized round cookie cutter will do the job. If you have a deep fryer with a digital panel that displays the temperature, that would be ideal but if you don’t have one, a deep pot—even a Dutch oven—will do (just don’t crowd your pot when you fry your donuts); make sure you have a thermometer so you know when your oil has reached 375 degrees. And finally, a spider strainer, a shallow basket with a long handle, is perfect for getting the donuts out of the hot oil when they’re done.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water (110°F to 115°F)
- 1/2 teaspoon granulated sugar
- 3 1/4 cups all-purpose flour
- 1 cup whole milk, warmed
- 2 ounces unsalted butter, room temperature
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 quart vegetable oil for frying
- 1 cup granulated sugar for coating
How to Make Sugar Donuts
Step 1: In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in warm water. Let stand until frothy, about 5 minutes.
Step 2: In a large mixing bowl, combine flour, 2 tablespoons sugar, and salt. Add in the yeast mixture, warm milk, butter, and egg yolks. Mix until a soft dough forms.
Step 3: On a floured surface, knead the dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Step 4: Punch down the dough and roll out to 1/2 inch thickness on a floured surface. Cut with a donut cutter or use a round cutter and make holes with a smaller cutter.
Step 5: Place cut donuts on a baking sheet, cover with a clean towel, and let rise until puffy, about 30 minutes.
Step 6: Heat oil in a deep fryer or large pot to 375°F. Fry the donuts in batches until golden brown, about 1 minute per side. Drain on paper towels.
Step 7: While still warm, roll donuts in sugar to coat. Serve warm or at room temperature.
FAQs & Tips
How to Make Ahead and Store
These donas will keep in an airtight container at room temperature for 2 days or in the refrigerator for up to 3 days. You can also freeze them in freezer-safe bags for up to 3 months, just defrost fully when ready to eat.
Are Mexican Donas and Sugar Donuts the Same Thing?
Yes, they are. The main differences are that donas are sometimes made with pure cane sugar and vanilla, and are sometimes tossed in a mix of cinnamon and sugar.
What's the Difference Between Cake and Yeast Donuts?
Cake donuts are richer and more dense. Unlike yeast donuts, they are made with baking powder as a raising agent. Yeast donuts, like our sugar donuts, tend to be lighter and a bit chewier.
Serving Suggestions
These donas are a great breakfast treat on their own, for sure, but also as part of a weekend morning or brunch feast, maybe with Steak and Eggs, Breakfast Potatoes, and this light and lovely Citrus Mint Fruit Salad. But here’s another great breakfast idea, inspired by a sweet and savory donut I had on vacation last year: drizzle some Spiced Maple Syrup over the donuts and then top them with some crumbled Bacon or, if you want it even a bit sweeter, some chopped up Candied Bacon.
But donas aren’t just for breakfast! In fact, they appear prominently on dessert menus at many restaurants, and here’s a great dessert idea that is served at one of my favorite places: after you cut out your donuts, take the remaining dough, roll into balls, and then fry it for donut holes. Serve these sugared spheres with an array of dipping sauces: Blueberry Sauce, Sea Salt and Vanilla Bean Caramel Sauce, and Chocolate Sauce. This is sure to be a huge hit! Another great dessert pairing for donas is ice cream: my favorites are Coffee Toffee Ice Cream (with Caramel Sauce on top) or a big scoop of Dark Chocolate Ice Cream with a generous drizzle of White Hot Fudge Sauce.
Donas Recipe
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons warm water 110°F to 115°F
- 1/2 teaspoon granulated sugar
- 3 1/4 cups all-purpose flour
- 1 cup whole milk warmed
- 2 ounces unsalted butter room temperature
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 quart vegetable oil for frying
- 1 cup granulated sugar for coating
Instructions
- In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in warm water. Let stand until frothy, about 5 minutes.
- In a large mixing bowl, combine flour, 2 tablespoons sugar, and salt. Add in the yeast mixture, warm milk, butter, and egg yolks. Mix until a soft dough forms.
- On a floured surface, knead the dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and roll out to 1/2 inch thickness on a floured surface. Cut with a donut cutter or use a round cutter and make holes with a smaller cutter.
- Place cut donuts on a baking sheet, cover with a clean towel, and let rise until puffy, about 30 minutes.
- Heat oil in a deep fryer or large pot to 375°F. Fry donuts in batches until golden brown, about 1 minute per side. Drain on paper towels.
- While still warm, roll donuts in sugar to coat. Serve warm or at room temperature.
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