Celebrate National Donut Day with 5 Latin-style doughnuts (RECIPES)
When I heard that today was National Donut Day, I got pretty excited. Of course, I realize that doughnuts aren't necessarily something that we Latinos think of as "our" food but you might be surprised by how many delicious Latin-style doughnuts there really are. So, today, I'm celebrating by making some Latin classics, like churro donuts with dulce de leche glaze, bolinho de chuva (Brazilian doughnuts), buñuelos (Mexican fritters), berlines (Chilean dulce de leche doughnuts) and hojaldas (Colombian dough fritters). They're all irresistible and all a perfect way to indulge today.
Read more ¿Qué más? 3 Latin desserts better than plain doughnuts (RECIPES)
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Will you be making one of these Latin-style doughnuts to celebrate National Donut Day? Do you have any other recipes you love to make for a dessert? Share with us in the comments below!
Images via bhamandsandwich/flickr
Churro Donuts with Homemade Dulce de Leche
Ingredients (for the donuts): 1/3 cup vegetable oil, 1 cup sugar, 2 eggs, 1 cup milk, 1/4 cup vinegar, 1/2 tsp vanilla, 2 cups All-Purpose flour, 4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp cinnamon. Ingredients (for the glaze): 1 cup powdered sugar, 1 tsp vanilla extract, 4 tbsp milk. Ingredients (for the dulce de leche): 2 cans (14 oz) sweetened condensed milk, 3 wide mouth 1/2 pt canning jars
Directions (for the dulce de leche):
Pour the cans of sweetened condensed milk evenly into the 3 canning jars and close lids firmly by hand. Place canning jars at the bottom of your slow cooker and fill with hot water till there is at least 1 inch of water above the level of the jars. The hot water will speed up the cooking process. Set your slow cooker to 10 hours. I quickly checked the results after 9 hours, but I let it run the full 10 hours as recommended. After 10 hours, carefully remove the jars from slow cooker with canning tongs. Of course I didn't buy these and just using regular tongs with rubber grippers. Just be careful not to drop the jar. Place jars on a heat safe surface and let the jars cool off to room temperature. If there is any rust on the outside lids of the jar, just simply wipe it off. Once it has cooled off, just unscrew the lids and dip in a spoon. The lids will be sealed, but with a little prying, do come off easily. Your dulce de leche is ready to be served on crepes, pancakes, fruit, donuts, or whatever you wish.
Directions (for the donuts):
Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds. Meanwhile using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and vanilla. Stir in the milk/vinegar and mix well. Stir together the dry ingredients and slowly add to to the wet ingredients, making sure to have a nice smooth mixture. Use a piping bag or a Ziplock bag with tip cut off to fill each donut reservoir with about 2 tbsp of batter. Bake for about 4-5 minutes or until toothpick inserted in center of donut comes out clean. Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
Directions (for the glaze):
In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick. Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place back on the cooling rack until the glaze is dry. Once the glaze dries, spread the homemade dulce de leche over each donut. Eat and enjoy!
recipe courtesy of The Sweet Chick