Donas Mexicanas (Mexican Doughnuts with Piloncillo Glaze)

History & Origin

Mexican doughnuts have a history of adoption and transformation that perfectly exemplifies Mexican culinary culture's ability to take foreign preparations and make them entirely its own. The doughnut arrived in Mexico with American and European influence during the 20th century, but was quickly reinterpreted with local ingredients and techniques. The most important ingredient in the Mexican reinterpretation is piloncillo - the unrefined cane sugar produced in Mexico since the colonial era. Piloncillo has a deep, caramelised and slightly earthy flavour, very different from white refined sugar. When used as a doughnut glaze, it adds a unique flavour dimension and a characteristic dark golden colour. Mexican doughnuts are also characterised by the generous use of cinnamon, the most popular spice in Mexican sweet cooking. The combination of piloncillo and cinnamon evokes the flavours of café de olla and champurrado - traditional Mexican drinks that also use these ingredients. The result is a doughnut that, while recognisable in form, has a completely Mexican flavour profile. In traditional Mexican bakeries, doughnuts are produced in multiple variants: with piloncillo glaze, cajeta, Mexican chocolate, covered in coloured sugar or decorated with sprinkles. They are omnipresent in panaderías - artisan bread bakeries with centuries of tradition in Mexico, combining European baking techniques with local ingredients and flavours.