• Prep Time
    90 Mins
  • Cook Time
    0 Mins
  • Total Time
    90 Mins
  • The base number of servings for this recipe is 8
    OK

    Mexican Chocolate Donuts

    These Mexican Chocolate Donuts are light, fluffy and full of sugar and spice. Covered in a smooth and spicy chocolate glaze with cayenne and cinnamon, these donuts are a chocoholics dream!


    Ingredients
    For the Donuts
    2
    cups
    bread flour, plus more for kneading
    3/4
    cup
    all-purpose flour
    2 1/2
    teaspoons
    yeast
    3
    tablespoons
    sugar or honey
    *
    pinch
    sea salt
    1
    cup
    milk, warm
    2
    teaspoons
    vanilla extract
    4
    egg yolks
    1/2
    stick
    unsalted butter, room temeperature
    *
    canola oil, for frying
    For the Topping
    1 1/2
    cups
    powdered sugar
    4
    tablespoons
    cocoa powder
    2
    tablespoons
    milk
    2
    teaspoons
    vanilla
    1/8
    teaspoon
    cayenne
    1/4
    teaspoon
    cinnamon
    Directions
    Make the donuts: In a stand mixer fitted with a paddle attachment combine flour, yeast, sugar, and sea salt. In another bowl combine milk and vanilla extract. Slowly stream in milk mixture while mixer is on speed 2, or just until combined. Add yolks, one at a time, beating in-between each addition until incorporated. Add butter and beat until dough forms.
    Change paddle for hook attachment. Knead dough until uniform, smooth and elastic, less than one minute. Transfer dough to a large bowl. Drizzle a bit of canola oil on top and rub around dough until it is oiled all the way around. Cover with plastic wrap and allow to rise in a warm, non drafty place for 6 hours or in refrigerator overnight.
    Remove plastic wrap and turn out dough on a floured surface (bread flour or all-purpose work). Roll out to a 1/4 inch thickness. Using a 3 inch round cutter, cut out dough. Place on a pan sprinkled with a bit of flour and repeat. Cover donuts loosely with a bit of plastic wrap and allow to rise one more time, for about an hour, in a warm and non drafty place.
    Fry the donuts: add 2 inches of canola oil into a dutch oven or a large, high-sided pot. Heat oil to 365-375F, no less and no more. Carefully pick up donuts and drop into oil, 3-4 at a time or enough to loosely fill half of the pot you are using. Fry until golden brown on both sides, about 45 seconds per side. Drain on paper towels and repeat with remaining dough.
    Meanwhile, in a small bowl combine topping ingredients to make the Mexican Chocolate glaze. Set aside.
    Assemble donuts: Once donuts are cool enough to handle, dip one side into Mexican Chocolate glaze and place on a wire rack to set. Once set, serve and enjoy!

    The base number of servings for this recipe is 8
    OK

    Categories 

    Breakfast

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