Celebrate National Donut Day with 5 Latin-style doughnuts (RECIPES)

Ingredients (for the donuts): 1/3 cup vegetable oil, 1 cup sugar, 2 eggs, 1 cup milk, 1/4 cup vinegar, 1/2 tsp vanilla, 2 cups All-Purpose flour, 4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/2 tsp cinnamon. Ingredients (for the glaze): 1 cup powdered sugar, 1 tsp vanilla extract, 4 tbsp milk. Ingredients (for the dulce de leche): 2 cans (14 oz) sweetened condensed milk, 3 wide mouth 1/2 pt canning jars 

Directions (for the dulce de leche):
Pour the cans of sweetened condensed milk evenly into the 3 canning jars and close lids firmly by hand. Place canning jars at the bottom of your slow cooker and fill with hot water till there is at least 1 inch of water above the level of the jars. The hot water will speed up the cooking process. Set your slow cooker to 10 hours. I quickly checked the results after 9 hours, but I let it run the full 10 hours as recommended. After 10 hours, carefully remove the jars from slow cooker with canning tongs. Of course I didn't buy these and just using regular tongs with rubber grippers. Just be careful not to drop the jar. Place jars on a heat safe surface and let the jars cool off to room temperature. If there is any rust on the outside lids of the jar, just simply wipe it off. Once it has cooled off, just unscrew the lids and dip in a spoon. The lids will be sealed, but with a little prying, do come off easily. Your dulce de leche is ready to be served on crepes, pancakes, fruit, donuts, or whatever you wish.

Directions (for the donuts):
Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds. Meanwhile using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and vanilla. Stir in the milk/vinegar and mix well. Stir together the dry ingredients and slowly add to to the wet ingredients, making sure to have a nice smooth mixture. Use a piping bag or a Ziplock bag with tip cut off to fill each donut reservoir with about 2 tbsp of batter. Bake for about 4-5 minutes or until toothpick inserted in center of donut comes out clean. Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.

Directions (for the glaze):
In a small bowl mix together powdered sugar, vanilla, and milk. You want the consistency to be runny, not thick. Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place back on the cooling rack until the glaze is dry. Once the glaze dries, spread the homemade dulce de leche over each donut. Eat and enjoy! 

recipe courtesy of The Sweet Chick

Ingredients: 1 cup all purpose flour, 1/2 cup corn starch, 2 tsp baking powder, 1/2 cup milk, 2 eggs, 4 tbs granulated sugar, Pinch of salt, Oil to deep fry or shortening, Sugar with cinnamon to sprinkle over

Directions:
In a large bowl, mix in the eggs, sugar and pinch of salt. While mixing with a wood spoon add the flour, corn starch, baking powder and milk until you get a batter similar to cake batter. Preheat the fryer to 350 degrees F, using two table spoons, take a spoon of batter and scrape off the batter into the fryer using the second spoon. Fry about six doughnuts each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. (The doughnut will flip by itself). Remove the doughnuts from the oil and drain on a paper towel-lined plate. Sprinkle with powdered sugar with cinnamon and serve. Hint: The fryer temperature is very important. If it is too hot, the doughnuts will burn outside and be doughy inside.

recipe courtesy of Cook Brasil

Ingredients (for the fritters): 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, 3/4 cup milk, 1/4 cup butter, 1 teaspoon vanilla, 2 beaten eggs, Canola or vegetable oil for frying. Ingredients (for the sugar coating): 1 cup sugar, 1 teaspoon cinnamon

__Directions:
__In a mixing bowl combine flour, baking powder, salt, and cinnamon. In a saucepan heat milk, butter, and vanilla and bring to a boil. In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly. Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth. After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas. Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil. While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

recipe courtesy of Muy Bueno Cookbook

Ingredients: 3 1/4 cups all purpose flour, 1 tablespoon active dry yeast, 2 tablespoons warm water, 1 cup buttermilk, room temperature, 3 egg yolks, room temperature, 4 tablespoons butter (melted and cooled), 3 tablespoons light brown sugar, 1 teaspoon vanilla, 1/2 anise flavoring (optional), 1 teaspoon salt, Vegetable oil for frying, 1/2 cup sugar, 1 tablespoon cinnamon, 1 cup dulce de leche

__Directions: 
__1. In a small bowl, stir the yeast into the 2 tablespoons warm (not hot) water. The mixture should turn foamy after a few minutes. Set aside. 

2. Add 3 cups of the flour, brown sugar, and salt to the bowl of a standing mixture. Use the dough hook to mix well. 

3. Add the melted butter, eggs, yeast mixture, vanilla, anise (if using) and buttermilk to the flour mixture. Knead with dough hook until mixture is smooth, shiny and pulls away from the sides of the bowl, about 5-8 minutes, adding the extra 1/4th cup of flour if dough seems too wet. 

4. Transfer the dough to a lightly oiled bowl (the dough will be sticky) turning the dough to coat it lightly with the oil. Cover dough with plastic wrap and let rise in a warm place until doubled in bulk, about an hour. Punch down the dough and chill it for several hours (or overnight) to make it easier to handle. 

5. Roll dough out on a floured surface to a thickness of about 3/4 inches. Cut 2 inch rounds of dough with a biscuit cutter and place them on a cookie sheet lined with wax paper that has been dusted with flour. Re-roll scraps of dough and cut more rounds.

6. Cover dough rounds loosely with plastic wrap and let them rise until puffy (while the cooking oil is heating). 

7. Stir the 1/2 cup sugar and cinnamon together in a bowl. 

8. In a heavy skillet or pot with tall sides, heat several inches of oil to 350 degrees. Drop the rounds of dough into the hot oil (working in batches), and fry them until they are puffed and golden brown on both sides, turning them as needed (about 3-4 minutes). Remove the doughnuts from the oil with a slotted spoon and cool briefly, then roll each cooked doughnut in the cinnamon sugar mixture. (alternatively you can dust doughnuts with powdered sugar). 

9. Warm dulce de leche gently in the microwave to soften it. Place dulce de leche in a pastry bag fitted with a piping tip with about a 1/4 inch diameter opening. Make a small hole in the side of each doughnut with the piping tip, and squeeze a couple of teaspoons of dulce de leche into the middle of the doughnut. Roll doughnuts once more in the cinnamon sugar and serve. Note: Doughnuts can be reheated in a 300 degree oven to restore freshness.

recipe courtesy of About.com

Ingredients: 1 cup all purpose flour , 1 tablespoonful butter or margarine, 1/4 teaspoon salt, 1/2 tablespoon sugar, 1 orange (juice and zest), 1/4 cup icing sugar , Vegetable oil for frying 

Directions:  
1. In a bowl ix the dry ingredients: flour, salt, and sugar, mix with a fork. Add the butter or margarine and incorporate with the fork. Add 3 tablespoons orange juice and 1/2 teaspoon orange zest, add 1 tablespoon of water and mix vigorously with the fork until all ingredients are well incorporated. Using your hands work the dough, it will be a little sticky at the beginning, sprinkle a little flour if needed. Knead the dough for 3 minutes until having a soft and firm dough.

2. Form a ball and wrap it with plastic. Let it set for 15 minutes. Heat the oil in a heavy pot to 350 F. 

3. Using a rolling pin, over a flour surface, roll it to 1/4 inch thickness and using a knife cut it into strips 1 inch wide, they can have different forms and sizes. Take each piece and roll it again to 1/8 thick. Take each piece with you hand and stretch it to the maximum without breaking it, place into the hot oil and fry for 1 1/2 minute until puffy and golden brown.

4. Drain over kitchen paper, Sprinkle icing sugar and serve.

recipe courtesy of My Kitchen's Flavors