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Mexican chocolate-glazed doughnuts

Published: Sep 29, 2017 · Modified: Nov 20, 2024 by Maura Wall Hernandez · This post may contain affiliate links · 2 Comments

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Try these Mexican chocolate-glazed doughnuts as a decadent treat you can serve to any crowd for breakfast or brunch.

These biscuit doughnuts are incredibly easy to make, and the frosting is something you can whip up in a flash. Just keep a can of flaky biscuit dough in the refrigerator and you'll be set for any breakfast. In fact, these are so easy, you can even make them on a weekday. Any pan dulce-lover will definitely be impressed by the familiar flavors.

How to make Mexican chocolate-glazed doughnuts with biscuit dough, recipe via theothersideofthetortilla.com

I've previously shared a recipe here for hibiscus-glazed doughnuts, and these follow the same method of using Pillsbury flaky biscuit dough for extreme ease. (Seriously, even people who don't consider themselves bakers can do it.)

RELATED RECIPE: How to make orejas

If you've never made biscuit doughnuts, you have no idea what you're missing! My husband was such a huge fan of these that he ended up eating two in one sitting.

For the frosting on these, I chose to garnish with a drizzle of dulce de leche, but feel free to leave it out or come up with another idea to make your doughnuts look pretty. (I like the squeeze bottles of Nestle dulce de leche to get an even drizzle.) You can also garnish with a little bit of chopped or crumbled Mexican chocolate sprinkled on top of the glaze before it's set.

It's OK if the glaze isn't completely smooth; sometimes the powdered Mexican chocolate gets tiny clumps, but that's part of the charm of being imperfect but still incredibly tasty. There are two brands of Mexican chocolate that come powdered: Abuelita and Ibarra. I like them both and think it's a matter of personal preference as to which one you like better. The Ibarra is what I happened to have in my cabinet recently, and I think it's a little more finely ground than the Abuelita.

Ibarra Mexican chocolate made into frosting

Can I reheat biscuit doughnuts?

They're great when they come straight out of the frying pan once the glaze is dried, but they don't taste the same reheated (plus the icing can run when reheated). If you won't make them all at once, separate the dough and refrigerate what you won't eat right away. It's easy to store leftover glaze, and that will taste fine the second day. Just cover with plastic wrap and put it in the refrigerator, too. Bring to room temperature when you're ready to glaze a fresh batch.

RELATED RECIPE: Churro French toast

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Mexican chocolate-glazed doughnuts drizzled with dulce de leche

Mexican chocolate-glazed doughnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Maura Wall Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican
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Description

Mexican chocolate-glazed doughnuts made with Pillsbury flaky biscuit dough are an easy and decadent treat you can serve to any crowd for breakfast or brunch.


Ingredients

Scale
  • Canola oil (pour enough so it's 1 inch deep in your pot)
  • 1 can of Pillsbury Grands flaky layers original biscuits

For the frosting:

  • ¾ cup Ibarra or Abuelita powdered Mexican chocolate (sold in most Mexican grocery stores and online at Amazon)
  • ¾ cup confectioner’s sugar (aka powdered sugar)
  • ¼ teaspoon ground cinnamon
  • ¼ cup whole milk

For garnish:

  • dulce de leche or roughly chopped Mexican chocolate

Instructions

  1. Pour about 1 inch deep of canola oil into your pan. Heat over medium to bring the oil to temperature.
  2. Remove the biscuits from the packaging and place them on a parchment paper-lined cookie sheet. Use a small circular cookie cutter or a small juice glass to cut circles out of the middle of the biscuits. You should have 8 doughnuts and 8 doughnut holes.
  3. When the oil is ready, it should bubble or pop very slightly. You can test its readiness with one of the doughnut holes if you’re not sure. The dough should start frying immediately after touching the oil. Add the doughnuts to the oil 3-4 at a time and fry for a minute or two, until the dough starts to turn golden. Flip them gently with a wooden spoon or tongs. When they’re done frying, remove from the oil and place them on a paper towel-lined dish to drain any remaining oil. Repeat with the remaining doughnuts.
  4. While the doughnuts are cooling off a bit and draining excess oil, add ¾ cup confectioner’s sugar, ¾ cup powdered Mexican chocolate, and ¼ teaspoon ground cinnamon to a bowl. Mix with a spoon, then add the ¼ cup whole milk (skim and 1% are too thin; don't substitute!). Stir the mixture until it’s a relatively smooth consistency. Some small lumps are OK and the glaze should be thick. (If the glaze is too thick, you can add another tablespoon of whole milk.)
  5. Dip the tops of the doughnuts in the icing, twisting them slightly to ensure they’re coated evenly all the way around the tops. Place them on the parchment paper-lined baking sheet to dry.
  6. Garnish with a drizzle of dulce de leche (as pictured) or roughly chopped Mexican chocolate.

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Reader Interactions

Comments

  1. www.wonderfulcook.com says

    December 29, 2022 at 9:38 pm

    These doughnuts were great and delicious! My whole family loved them! I will definitely be making these again!






    Reply

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  1. Guide to Mexican Pan Dulce - The Other Side of the Tortilla says:
    June 12, 2019 at 2:54 PM

    […] more common to find yeasted and fried doughnuts with Mexican-flavored glazes or toppings, such as Mexican chocolate glazed doughnuts or hibiscus glazed doughnuts. Dough Doughnuts from Mexican Chef Fany Gerson in New York City and […]

    Reply

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¡Bienvenidos!


Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

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