Mexican · Dessert
Light Cinnamon-Sugar Donut Rings
A lightened take on the classic Mexican fried sugar donut, built with a yogurt-enriched batter instead of a butter-heavy dough, fried briefly and finished with a cinnamon-sugar dusting for that familiar churro-adjacent crunch without the usual calorie load.
$0
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
259Calories
5.1gProtein
11.6gFat
33.3gCarbs
10.4gSugar
1.2gFiber
376mgSodium
35mgChol
1.3gSat Fat
80mgPotassium
52mgCalcium
1.4mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Corona Extra
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, cornstarch, baking powder and salt together in a bowl.
2
In a separate bowl beat the egg with the warmed skim milk, Greek yogurt, 10g sugar and vanilla extract until smooth.
3
Fold the wet mixture into the dry ingredients to form a soft, slightly sticky dough; do not overmix.
4
Turn the dough onto a lightly floured surface, pat to 1.5cm thickness, and cut into two small rings using a small cutter and a bottle cap for the centres.
5
Heat the vegetable oil in a deep pan to 175°C (350°F), checking with a thermometer.
6
Fry the donut rings for 60-90 seconds per side until golden brown and cooked through, then lift out with a slotted spoon onto a wire rack lined with paper towel to drain.
7
Mix the remaining sugar with the ground cinnamon on a plate, and while the donuts are still warm, roll each one in the cinnamon-sugar to coat.
8
Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.8 oz50g sifted all purpose flour
- 0.2 oz6g cornstarch
- 0.1 oz3g baking powder
- 1 oz28g warmed skim milk
- 0.7 oz20g greek yogurt
- 3/83/8 eggs, beaten (18g)
- 0.4 oz10g sugar white
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.3 oz8g mixed with cinnamon, for coating sugar white
- 0.1 oz2g cinnamon ground
