Spanish Donuts with Spiced Chocolate (Chocolate con Rosquillas)

May 7, 2010


One thing occurred to me while I was writing this post… do you spell it doughnut or donut? And is it usually spelt different in Australia, USA and Europe? Can anybody satisfy my inane curiosity?

Anyway, whether it’s spelt doughnut or donut (my preferred lazy way!), it seems like I’m obsessed with these sugary morsels at the moment. And I’m not the onlyone (the latter is to blame for inducing the cravings!). I made these donut cakes recently but despite that, I’m still secretly picturing everything dusted with cinnamon sugar. You see, I love cinnamon. By far, it’s my favourite spice and I always find some way to incorporate it into all my baking exploits because nothing beats the smell of it. In fact, wait till you see the next recipe. It’s pure cinnamon love (shameless plug, I know, I know).


I’ve mentioned on the blog before that Spanish food has a special place in my heart for their homely cuisine and fabulous desserts. I’m sure most of you are familiar with Spanish churros, those crunchy tubulars of deep-fried goodness that’s covered in cinnamon and sugar? Obviously not many people are lucky to have the equipment needed to make churros and sometimes, you really don’t feel like taking out the piping set so these are perfect. They yield the same crunch and just demand to be dipped in any chocolatey substance.

Seriously, how can you not love a country that eats donuts and chocolate for breakfast?!



Spanish Donuts

(makes approx 30 pieces)


280g self raising flour
75g caster sugar
1/2 tsp salt
1/2 tsp ground cinnamon
30g unsalted butter, melted and cooled
60ml milk
2 eggs

115g caster sugar mixed with 1/2 tsp ground cinnamon in a shallow dish and set aside
Canola oil


Sift into a large bowl the flour, sugar, salt and cinnamon and mix to combine.

Whisk in a separate bowl the milk, eggs and cooled melted butter. Add liquid ingredients to flour and whisk together to form a thick batter (it’ll be a little sticky).

Heat about 4 cm of oil in a pan to 180°C (it’s the right temperature when a piece of bread cooks to golden in 30 seconds).

Dust your hands with flour and form teaspoon-sized balls and drop into pan. Cook each side for about a minute until evenly golden. Don’t cook too much at one time or it’ll drop the temperature of the oil, which will make the donuts really heavy with grease.

Remove with a slotted spoon and toss in the cinnamon sugar until coated. You can keep the donuts warm in a low oven (about 100°C) until all of it has been cooked. Best eaten warm on the day.

Spiced Chocolate

250ml milk
200ml pouring cream (thin cream)
1/2 tsp ground cinnamon
1/2 tsp ground all-spice
40ml brandy or liqueur such as Grand Marnier (optional)
250g good quality dark chocolate, broken into pieces


Combine milk, cream, spices and liqueur (if using) in a pan and bring to the simmer over low heat. Add chocolate and stir continuously over low heat until melted and combined. Keep warm while you cook the donuts.

Note: To change up the chocolate, use Grand Marnier and replace spices with large strips of rind from an orange (in which after you bring it to a simmer, cook for 5 minutes, stirring constantly over low heat to infuse. Strain to remove rind and then add the chocolate as instructed). Alternatively use a different chocolate flavoured with orange, mint or spices.

Btw, if you’re wondering why my chocolate is so thick in the photos, that’s because I added a little cornflour because I felt like an ultra thick hot chocolate to eat with a spoon! You don’t have to follow my whimsical moods :P).

Print this recipe!

Donut recipe adapted from Dish magazine