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Canary Islands doughnuts

Recipe for Canary Islands doughnuts in our easy tex mex recipes collection.

Recipe ingredients

  • Filling:
    • 1 pound, about 1 large, boiled or baked sweet potato, mashed
    • 1 1/2 cups chopped toasted almonds
    • 3/4 cup sugar
    • 1/4 cup milk
    • 2 tablespoons Pernod
    • 1 teaspoon aniseed, toasted and ground
    • 1 teaspoon lemon zest
    • Pinch of cinnamon
  • Pastry:
    • 8 cups all-purpose flour
    • 1 cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon lemon zest
    • 3/4 cup Crisco, chilled
    • 1/4 cup unsalted butter, chilled
    • Ice water

How to make Canary Islands doughnuts

  • Filling: In a medium bowl, combine all filling ingredients. Refrigerate at least 1 hour or overnight.
  • Sift together the flour, sugar, baking powder and salt into a large bowl. Sprinkle in the lemon zest.
  • Cut in the shortening and butter with a pastry blender or fork.
  • Add ice water a tablespoon at a time, adding only the minimum needed to barely hold the dough together.
  • Wrap the dough in plastic, and refrigerate it for at least 1 hour or overnight.
  • Roll the dough out 1/4 inch thick on a floured pastry board or counter.
  • With a biscuit cutter, cut out 4-inch rounds. Top each round with about 2 tablespoons of filling.
  • Fold the round in half, pinch the edges to seal them, and crimp them with a fork.
  • Add vegetable oil to a heavy saucepan to a depth of at least 4 inches and heat to 350°F.
  • If the oil smokes before reaching the correct temperature, it cannot be used for deep frying. Use only fresh, unused oil.
  • Fry the doughnuts until they are lightly browned, about 2 to 3 minutes.
  • Drain them, and sprinkle them with sifted confectioners sugar. Serve them immediately.

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