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.