Mexican Panadería Donuts My Way 🍩 | Cinnamon Sugar Perfection

0 comments

Earns commissions on purchases

Experience the irresistible delight of Mexican Panadería-inspired Cinnamon Sugar Donuts. With their soft, airy interior and a crispy, golden exterior coated in aromatic cinnamon sugar, these donuts are a perfectly indulgent dessert or snack that reflect the warm flavors of Mexican cuisine.

Ingredients

For the Donuts:
🥛 1¼ cups warm milk 100–110°F 38–43°C
🍞 2¼ teaspoons active dry yeast 1 packet
🍚 ¼ cup sugar white granulated
🥚 2 large eggs room temperature
🧈 ¼ cup lard melted and cooled; can substitute with vegetable shortening or butter
🧂 1 teaspoon salt
🍞 4–4½ cups all-purpose flour start with 4 cups and reserve ¼ cup to add gradually

For the Cinnamon Sugar Coating:
🌿 2 tablespoons freshly ground Mexican cinnamon sticks
🍚 2 cups sugar white granulated

Instructions

1- Activate the Yeast:

In a glass measuring cup, combine the warm milk and active dry yeast.
Mix well until the yeast is fully dissolved.
Cover with plastic wrap and let it rest until it becomes slightly foamy, indicating activation.

2- Mix the Dough:

In the bowl of your KitchenAid Professional HD stand mixer with a dough hook, mix 4 cups of all-purpose flour, salt, and sugar.
Add the melted lard, eggs, and milk-yeast mixture.
Combine to form a dough.

3- Adjust the Texture:

Gradually add the reserved ¼ cup of flour or as needed until the dough achieves a smooth, soft texture.
Knead by hand if more adjustment is necessary after using the stand mixer.

4- First Rise:

Shape the dough into a ball and place it back into the large mixing bowl.
Cover with plastic wrap and allow it to rise in a warm place until doubled in size.

5- Shape the Donuts:

Once the dough has risen, gently punch it down and roll it out on a lightly floured wooden cutting board to a thickness of about 1½ cm ½–¾ inch.
Use a metal donut cutter to cut out donut shapes, or use an empty can and bottle mouth as alternatives.

6- Second Rise:

Place each donut on individual parchment paper squares on a metal sheet pan.
Cover with plastic wrap and allow them to rise until doubled in size.
In cooler climates, use the oven steam method to assist with rising.

7- Prepare the Cinnamon Sugar:

Grind the Mexican cinnamon sticks to yield 2 tablespoons of ground cinnamon.
Mix with the sugar in a bowl and set aside.

8- Fry the Donuts:

In a large non-stick frying pan, heat oil to 350°F 175°C.
Carefully add the donuts to the hot oil, removing the parchment paper just prior.
Fry on both sides until golden brown, then lift with the handle of a wooden spoon to drain excess oil.

9- Coat & Serve:

While hot, lightly toss the donuts in the cinnamon sugar mixture to ensure even coating.
Serve immediately while warm.

Prep Time: 10-15 minutes initial, yeast activation and rising may take 1-3 hours
Cook Time: Approximately 10-12 minutes total frying time
Total Time: Around 2-4 hours including rising times
Servings: Makes about 12-16 donuts, depending on size
Equipment: Pyrex-style measuring cup, KitchenAid Professional HD stand mixer, Plastic wrap, Wooden rolling pin, Metal donut cutter, Frying pan, Slotted spoon, Wooden spoon, Wire rack