Nogada Glazed Donuts
Mayte Rueda
These donuts are a tribute to the nogada queen, as they are an adaptation of one of the most emblematic dishes of Mexico. This is not the original nogada recipe; however, you will not regret how delicious these donuts with nogada glaze are. Learn to make donuts with an easy recipe and a novel nogada-flavored glaze.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 2 cups flour , for the dough
  • 1 teaspoon dry yeast, for the dough
  • 1 3/4 cups whole milk, for the dough
  • 3/4 cups sugar , for the dough
  • 1/2 teaspoons salt , for the dough
  • 1/4 cups unsalted butter , for the dough
  • vegetable oil , for frying
  • 1 cup cream cheese, for the glaze
  • 1/4 cups goat cheese, for the glaze
  • 1 teaspoon vanilla essence, for the glaze
  • 1/2 cups walnut, for the glaze
  • 1/4 cups powdered sugar, for the glaze
  • 1/2 cups whipping cream , for the glaze
  • 1 cup pomegranate , for decoration
Preparation
25 mins
10 mins
Low
  • In a mixer with a hook attachment, mix the flour with the yeast, milk, sugar, and salt until well combined. Add the butter and continue kneading for another 15 minutes, or until smooth.
  • Place the dough in a previously greased bowl and cover with plastic wrap, let it rest for 1 hour until it doubles in size.
  • Punch the dough and flour a surface; roll out the dough with a rolling pin to a thickness of 1 cm and then cut large circles with a smaller one in the center to form the donuts. Transfer to a tray and let rest for just 10 minutes.
  • Heat enough oil in a pot and fry each donut for 5 minutes, remember to flip and baste the donut with oil. Remove and place on a tray with absorbent paper to drain excess fat.
  • To make the nogada glaze, blend the cream cheese with goat cheese, vanilla, powdered sugar, walnut, and heavy cream.
  • Bathe the nogada donuts and decorate with pomegranate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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