Easy fluffy donuts glazed with a luscious Mexican hot chocolate inspired glaze with cinnamon and just a hint of chili powder.
Not just for Cinco de Mayo!
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I have a confession…donuts are one of my biggest weaknesses. For that reason I seldom buy them and I make them even less often.
But since Cinco de Mayo is just a couple of days away, I thought a Mexican influenced breakfast treat would be fun!
Don’t be afraid of the chili powder in the Mexican hot chocolate glaze. It doesn’t make it hot, just a little warm.
And it pairs perfectly with the cinnamon.
The donuts themselves couldn’t be easier. They’re made from biscuit dough!
Hubby taught me how to make these when we were first married.
All you need to make them is a deep fryer or a dutch oven and a cooking thermometer.
We have a fancy new deep fryer now, but for years we used a Fry Daddy.
If you go the dutch oven route, try to use one with a sturdy bottom for better heat distribution.
And a thermometer is an absolute must! If the temperature of the oil is too cool the dough will soak it up like a sponge.
If it’s too hot the dough will get too dark on the outside while the inside is undercooked.
Or, worse yet, it could actually catch fire!
For this recipe I’m going to fry the donuts first and keep them warm in a 200° oven while I make the glaze.
Fill your deep fryer and heat it according to the manufacturer’s instructions or fill your dutch oven and heat the oil to 350°. I always use peanut oil to fry in.
Line a baking sheet with paper towels to drain your donuts on.
Start by cutting the centers out of the biscuits with a small biscuit cutter or cookie cutter. This one is just a little over 1 inch.
Then fry 2 or 3 biscuits at a time for 2 or 3 minutes on each side until they’re golden brown, then lay them on the paper towels to drain.
Don’t forget the donut holes!
When everything is fried, pop them in the oven to stay warm while you move on to the glaze.
Combine the butter, milk, corn syrup, and vanilla in a saucepan and heat it over medium heat until the butter is melted.
Decrease the heat to low and add the chocolate. Whisk it until it’s melted and smooth.
Turn off the heat and whisk in the powdered sugar. Be sure to sift the powdered sugar first. If you don’t, the glaze will have little lumps that won’t whisk out.
You can stop here and have a creamy chocolate glaze.
Or go ahead and whisk in the cinnamon and chili powder.
Dip the donuts and donut holes right into the pan.
I put mine on a rack, but the glaze is thick enough that very little of it dripped down. Let the glaze set for 30 minutes.
If you love these Mexican Hot Chocolate Glazed Donuts, give these Biscuit “Beignets” with Cajun Chocolate Dipping Sauce a try.
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