Spanish Mama’s Doughnuts


Well, not only the mama’s, but also the grandma’s, the aunts and the great grandma’s recipe… They are a delicious Easter Spanish tradition that gets from mothers to daughters. In them you’ll find the flavor of the sweets your grandmas baked, but also an addiction since it is impossible to eat only one!


My dear readers today you have the honor to access to one the best well kept secrets of my family; my Mom’s doughnuts recipe! My mom is not good at baking, well cooking is not appealing for her at all, but this is something she prepares and she does it better than anybody else!


This kind of fried doughnuts are very typical in the south of Spain. There are several variants of this sweets, although I would say they are more or less the same. Mostly, they are eaten for Easter, obviously because they are made using in-season ingredients.


In particular, my Mon’s town is a nice village in the country side of Jaén called Noalejo. Preparing those sweets it’s not only an old tradition but also a social event among family and neighbours. They meet in each other houses to prepare them, and of course, to eat them!


By the way, if you ever have the opportunity, I encourage you to visit this beautiful village and the ones in the surroundings. You will enjoy the real country live, traditional and rural way of living that still survives in this Andalusian lands, as well as a magic setting, nice people and excellent food! This is the website of the municipality:


Don’t let yourself be carried by their simple appearance, because their taste is really special, and above all, so traditional that they will bring a tear to more than one’s eye when reminding your grandma’s sweets. And they are perfect for taking with a coffee in the morning, honestly there are few things so simple and so tasty.


You can also store them fresh for several weeks if you keep them well closed in a plastic bag or you can freeze them and eat them later, they will be like fresh made. If not, you can always do like the residents of Noalejo and give some to your family or friends.


And when our mothers are not here, these treats continue to do them us, because in reality, not nay anything better than the traditional, healthy and made flavor in casa de sweets of our mothers.

Spanish Mama’s Doughnuts

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Serves: 24 doughnuts
Cooking Time: 20 min. Total: 60 min


  • 4 eggs
  • 1 cup (250 ml) milk
  • 1 cup (230 g) sugar (plus some more for the cover)
  • 3/4 cup (200 ml) olive oil
  • zest of 3 lemons
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 4 cups (1 kg) flour
  • 1 liter vegetable oil (for frying)



Separate egg yolks and whites. Whip the egg whites to stiff peaks. Brown the oil in a pan, just until it darkies its color and produce a bit of smoke. Mix egg yolks, milk, sugar, lemon zest and the oil once it is cooled down. Add the baking soda and cinnamon, mix well until incorporated. Stir in egg whites and mix gently until incorporated.


You can start adding flour in steps, like in 4 or 5 times. Maybe you need a bit more than the 4 cups, you have to see it yourself when the dough becomes sticky and allows you to roll it with your hands, it should be ready.


Heat the frying oil in a big pan. IMPORTANT: the oil must be at the right temperature, not too high. If it is too high the doughnuts will be hard.


Deep your fingers in some oil to avoid the dough sticking to your hands and start doing dough rolls closing them to create a ring shape. Fry them immediately, approximately 3 minutes each side. They will significantly increase their volume, once the are golden, remove them from the pan and place them in a paper to absorb the extra oil. Cover them with sugar and they are done!

Sweet dreams

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