Print Recipe

Maria's Donuts

About this recipe

Maria’s not part of our family—she’s our good friend. And she’s not even Italian—she’s actually only Portuguese. But if our family ever made donuts, they’d taste exactly like these.


In a very large bowl, beat:

Beat everything together, using a large spatula or your hand, to make a bubbly batter. Then let rise until it doubles in size (approx. 1½ hours).

Using a pot (not a pan), fry individual tablespoonfuls, 4-5 at a time, wetting your spoon in between so the batter doesn’t stick. Move donuts around while they’re frying, and flip them over, using a fork. Replace cooked donuts with new batter, quickly, to keep the oil at the right temperature.

Let drain on paper towel, and then toss with sugar and cinnamon while still warm.