Chimango: Mexican Cinnamon Sugar Donuts
This recipe is a family favorite in our household. Every time my Tia Mela comes to visit, it's the first thing we ask her to make. I finally tied her down, handcuffed her to a chair and made her spill the beans on this amazing recipe... Well not really, but a good conversation over recent events and a little bribing and I had the recipe in hand.
As some of you may know, if you have ever asked someone over 60 years old for a recipe, they will most likely respond by saying " Oh I don't know, just add a handful of that and pinch of this and pinch of that"... well, needless to say, that doesn't translate very well when you're writing a blog LOL...
So with a little luck and a couple of experimental tries, I was finally able to decode the secret recipe that has been handed down from my Great Grandmother, to my Grandmother to my Aunt Mela and now to me!! I feel like I was given an award or something!
So... my LiveBakeLove friends, here is the treasured Chimango recipe that has been in my family for generations. I hope you give these delicious little donuts a try. They are a light, puffy, cinnamon-sugar flavored gems. Like anything fried, they are best eaten warm, but are still good the next day.
Chimango - Mexican Cinnamon Sugar Donuts
2 cups All Purpose Flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1/3 cup Granulated Sugar
2 teaspoons Vanilla
5 tablespoons unsalted butter, melted
1 large Egg, room temp
1/3 cup Evaporated Milk (2 extra tablespoons if needed)
1/2 cup Sugar
1 teaspoon Cinnamon
1 cup Vegetable Oil for frying
1. Mix flour, baking soda, salt and 1/3 sugar together in large
bowl. I used my Kitchenaid.
2. Mix together Vanilla, Melted Butter and large egg.
3. Make a well in the middle of the flour mixture and add egg mixture. Using the paddle blade, mix together until mixture looks like a crumble.
4. Slowly add in the Evaporated milk until the dough comes together. If it is too dry, add the additional two tablespoons of Evaporated milk. The dough should come together as pictured. Once the dough comes together, if you have a kitchen-aid, switch to the dough hook and knead for about 3 minutes. If you are doing by hand knead for about 5 minutes.
5. Wrap dough in plastic wrap and leave on counter for 1 hour to rest
7. Line a medium size bowl with paper towels. Set aside.
8. After dough ball has rested, divide dough into 6 golf size balls.
9. Roll ball into 6"circles about 1/4" thick
10. Cut each ball into 6 wedges. Place on a plate and separate by using some parchment paper or wax paper
11. Heat oil on medium heat about 2-3 minutes in a 12inch pan. To test , drop a small piece a dough into oil, if it bubble's up on the sides , the oil is ready to go.
12. Add about 6 pieces into pan. Fry about 2 minutes on one side until golden brown. Flip, and fry the other side until golden brown. The donuts will puff up as you fry them.
13. Shake off the excess oil and put them into the paper towel lined bowl. Sprinkle with the cinnamon sugar.
14. Repeat until you are done frying all 36 donuts.
15. Enjoy with a nice cup coffee or hot chocolate.