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National Donut Day: Choco-chilli goodness

To us gluttons out there, National Donut Day is one of the most expected holidays of the year, since it’s the perfect excuse to embark yourself in a trip of delicious donut indulgence. Boston cream, chocolate, peanut banana, jelly filling, sugar glazed, even the bold savory versions… The sky’s the limit when it comes to donut flavors.

To celebrate National Donut Day properly, we bring you a classic donut recipe, with a Mexican-inspired chocolate glaze.


This glaze has the exotic aromas of the traditional Mexican hot chocolate: cocoa, chili, and spices like clove, nutmeg, and cinnamon. And they all come together to make your mouth sing like a choir of angels.

Not excited yet? Well, if Mexican chocolate with spices is not your thing, this is still the basic recipe for donut dough, and you can use any glaze or filling you want with it.


(yield: 12 full-size donuts or 24 mini donuts)

Ingredients for a choco-chili National Donut Day

For the donuts

  • ⅔ cups of milk at 40°C (warm, close to body temperature. It’s very important not to exceed this temperature, otherwise you will kill the yeast)
  • 2 ¼ teaspoons of dry active yeast
  • ⅓ cup of sugar
  • ¼ teaspoon of nutmeg (optional)
  • 3 ½ cups of all-purpose flour
  • ⅓ cup of melted butter (at room temperature)


For the Mexican chocolate glaze

  • 1 cup of confectioner’s sugar
  • ½ tablespoon of sambal oelek, sriracha sauce or other spicy chili paste
  • 2 tablespoons of cocoa
  • ½ tablespoon of cinnamon
  • Pinch of clove
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • A few dashes of water

national donut day


For the donuts

  1. Mix all the ingredients except the butter in a stand mixer with the hook attachment (intended to make bread).
  2. Knead the dough on the lowest speed for about 5 minutes.
  3. Add the melted butter. It’s very important that you let it cool to room temperature. The yeasts are living organisms and they can’t stand temperatures above 50°C.
  4. Sprinkle some flour over the surface and knead the dough a little bit with your hands, as if you were folding the dough over and over.
  5. Roll it into a ball and place it in a lightly oiled bowl and cover with plastic wrap or a tea towel. Make sure you let it ferment in a draft free and warm place (this tip applies for any bread dough).
  6. Let the dough rest for 60 to 90 minutes, until you see it has doubled its size.
  7. Extend the dough over a floured surface and make a ½ inch thick rectangle, then cut the donut shapes (you can use two round cookie cutters, a big one and a smaller one for the hole).
  8. Place the donuts on a baking tray and cover them with plastic wrap or a tea towel and let them rest for 50 more minutes, or until they double in size.
  9. Heat up the oil until it reaches a temperature of 180°C.
  10. Fry the donuts for about 4 minutes on each side. Don’t fry too many at the same time because the oil temperature will lower and the donuts will be greasy and soggy.
  11. Let them cool and then glaze.

For the Mexican chocolate glaze

Make the glaze while the donuts are resting and keep it covered with plastic wrap at room temperature.

  1. Mix all the dry ingredients.
  2. Add the water little by little (in dashes) at a time, until you get a thick glaze.

Even though this recipe takes time, is very well worth the effort to make homemade donuts… As they say, the best things in life are worth waiting for.

Happy National Donut Day!