Wednesday, October 23, 2013

Mexican Hot Chocolate Donuts

Mexican Hot Chocolate Donuts

The cold morning bite has finally started to reach the South Bay Area.

And recently, I've switched my morning cup of tea for a frothy cup of spicy Mexican hot chocolate. It's cinnamony, it's chocolatey, it's steamy. It starts my day off on absolutely the right foot!

Mexican Hot Chocolate Doughnuts

It makes me feel like Penelope Cruz making spiced coffee in Woman on Top. I think I would kind of resemble her too, if I wasn't part Asian and like...500 lbs. heavier.

Lucky for me, I don't have to be a super skilled to make yummy Mexican hot chocolate and Mexican mochas because I can find Abuelita just about anywhere.

Mexican Hot Chocolate Bricks

It comes in little bricks that are easy to chop up and whisk into milk to make a milky-chocolately-spicy-cozy morning drink. (Spike it with tequila for a warm-spicy-chocolatey evening drinky-poo).

I had a little left over (of the hot chocolate, not the drinky-poo), so I added it into a cake donut recipe. Then I fried the donuts, let them cool and tossed them in cinnamon-cocoa-sugar.

Cinnamon Cocoa Sugar

Wow! What a way to spice-up chocolate donuts!

Spicy Mexican Hot Chocolate Donuts

(Makes about 12 large donuts, adapted from basic Homemade Cake Donuts)

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 tbsp cocoa powder
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp kosher salt

1/2 brick Mexican hot chocolate, finely chopped
2/3 cup whole milk

2 tbsp unsalted butter
2/3 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
lots of canola oil - enough to fill your pot 2" deep

1/2 cup sugar
2 tsp cocoa powder
2 tsp ground cinnamon


  1. In a large bowl, combine all-purpose flour, cocoa powder, cornstarch, cinnamon, baking powder, and salt. Whisk to combine and aerate.
  2. Dissolve chopped hot chocolate brick in milk over low-medium, whisking constantly. Set aside to cool.
  3. Cream together sugar and butter until you have a fluffy sand.
  4. Add the egg and yolk and 1 tsp vanilla and mix again on medium speed for about 1 minute.
  5. Fold in the dry ingredients and the Mexican hot chocolate until just combined.
  6. Scrape the dough out of the bowl directly into plastic wrap. Wrap it up tightly and refrigerate for at least 20 minutes.
  7. Once your dough is chilled, roll to 1/2" thick and cut donuts with a 3" round cutter and 3/4" hole cutter out of your Round Cutter Set.
  8. Fill a heavy-bottomed pot 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F.
  9. Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Fry for 60 seconds then flip and fry the other side for 60 seconds and transfer to a wire rack.
  10. When your donuts have cooled, toss them in sifted cocoa-cinnamon-sugar and you're done!

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