On a little island in Mexico you can buy the most wonderful "donas" or donuts. In the local grocery stores, they are made fresh in the morning and are rolled in sugar. They are incredible and very different from our donuts here. They are more cake-like and less sweet. Without the super sweet glazes and toppings they are a wonderful treat on a special morning.
We finally found a recipe that tastes very close to the donas in Mexico. What better treat than warm donuts early on a Sunday morning. This recipe requires frying the batter to cook the dough but I just ran across another recipe for donuts that are baked. I am eager to try that sometime soon too. I am sure it is loads healthier than frying. I am not too fond of the house smelling like a grease pit all day...but the wonderful taste and memories seems worth it.
Homemade Donuts {no-yeast}
1 c. milk
1 c. sugar
2 1/2 tbsp. butter
1 1/2 tsp. salt
3 eggs, beaten
4 tsp. baking powder
1/4 tsp. cinnamon
confectioners sugar
3 1/2 c. sifted flour
Oil for deep frying
1 c. sugar
2 1/2 tbsp. butter
1 1/2 tsp. salt
3 eggs, beaten
4 tsp. baking powder
1/4 tsp. cinnamon
confectioners sugar
3 1/2 c. sifted flour
Oil for deep frying
In a bowl combine sugar and butter. Add eggs and blend. Add milk. In another bowl combine flour, baking powder, salt and cinnamon. Add liquid mixture to flour mixture gradually, beating vigorously. Knead lightly on a floured work surface. Add a small amount of flour, if needed to keep dough from sticking.Roll out to 1/4 inch thick rectangle. Use a doughnut cutter to cut dough. Fry in deep hot oil, maintaining a 370°F temperature.
When doughnuts rise to top turn only once. Drain doughnuts on absorbent paper. Sprinkle with confectioners sugar.
When doughnuts rise to top turn only once. Drain doughnuts on absorbent paper. Sprinkle with confectioners sugar.


