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Mexican Donuts (Donas)

Mexican donuts, or donas, are a traditional type of pan dulce, or Mexican sweet bread, that are fried and rolled in cinnamon sugar.

Prep Time
2 hrs 35 mins
Cook Time
35 mins
Total Time
3 hrs 5 mins
Servings: 16 donuts
Calories: 252 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Heat the milk in a cup or bowl in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110°F-115°F.
  2. Stir in the yeast and sugar. Loosely cover with plastic wrap and let it stand for 5 minutes until it gets foamy. If the mixture doesn’t get foamy, throw it out and start again with a new packet of yeast.
  3. In the bowl of a stand mixer (or a regular large bowl), whisk together the all-purpose flour, cinnamon, and salt.
  4. Attach the dough hook to the mixer and add the yeast mixture, eggs, butter, and vanilla extract. Mix on medium for 6-8 minutes (or mix by hand) until the dough becomes smooth and soft. The dough will be slightly tacky but not completely sticky. If it is still fairly sticky, knead in 1 tablespoon of additional flour at a time until smooth and elastic.
  5. Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise in a warm place until it has doubled in size, about 1 hour.
  6. Line 2 large baking sheets with parchment paper and set aside.
  7. Punch down the risen dough, then turn it onto a lightly floured surface. Roll out the dough into a large rectangle that’s about ½-inch thick.
  8. Use a donut cutter or the edge of a cup and a small round lid to cut out and shape the donuts. Re-knead any scraps to create more donuts and donut holes. I was able to make 16 donuts.
  9. Place the donuts and holes onto the prepared baking sheets, cover them with a clean kitchen towel, and let them rise again for 40 minutes.
  10. While the dough is rising, make the cinnamon sugar topping by mixing together the granulated sugar and cinnamon in a wide and shallow bowl. Set aside.
  11. Line a large plate with paper towels. In a large saute pan or Dutch oven over medium-high heat, heat 2 inches of oil to 360°F. Cook donuts in batches of 2-3 until golden brown on both sides, about 30 seconds per side. The donut holes will cook even faster, so work quickly to prevent any from burning.
  12. Transfer the donuts and holes to the prepared plate to drain and cool for a few seconds, then dip them into the cinnamon sugar and place them on a serving tray. Continue frying and topping the donuts until all are finished.

Notes

  • Make sure the eggs and butter are at room temperature.
  • If you don’t have pure cane sugar, you can use granulated sugar instead.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 43mg (14%) Sodium 55mg (2%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 188IU (4%) Vitamin C 0.04mg (0%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 16donuts

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 43mg 14%
Sodium 55mg 2%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 188IU 4%
Vitamin C 0.04mg 0%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.