Inspiration: ‘Donuts against corruption’!

I’m not a huge fan of making donuts (although I like eating them)! I suppose it’s the thought of frying them in oil that turns me off, or perhaps being tempted by having these delicious beauties lying around! However, I’ve now learned that donuts can be a symbol of resistance against corruption! During an episode of The Chef’s Table, I learned that Norma Listman and Saqib Keval opened their restaurant, Masala y Maiz in Mexico City in 2017, featuring recipes from India, Mexico, and East Africa. However, in 2018 the Mexican authorities threatened to close their restaurant unless they paid a bribe. The couple refused to back down and instead used a friend’s kitchen to make donuts to support themselves during the stand-off. After the couple’s cause was widely supported by the media, the authorities eventually backed down and the whole event became known as ‘Donuts Against Corruption!” I now have new respect for donuts!

Is there an official recipe for ‘Donuts against corruption’?

Although there is no single, public recipe for the “Anti-Corruption” donut, it is generally described as a cake-like donut, based on the restaurant’s culinary style, fusing Indian and Mexican flavors. Accordingly, I have used a recipe for Malasadas Portuguese donuts, adding nutmeg and mango puree to the dough recipe and garam masala to the sugar coating. These ingredients give a unique aroma and flavor to the donuts- far from the standard Dunkin’ Donuts type.

The Process:

Using either a regular electric mixer or one with a dough hook, combine the yeast, eggs, mango puree, cream, sugar, flour, salt, and nutmeg. Once combined, add the butter; knead for another 3-4 minutes. Dough should be moist but not sticky.

Transfer dough to a bowl and let rise until double in size. Roll out dough to 1/2 inch in thickness; cut out into 3-inch rounds and place each round onto a square of parchment paper; let rise again until double in size.

Dough rounds doubling in size

To fry the donuts, fill a large fry pan or pot with 2 1/2 – 3 inches of vegetable oil; lift each parchment square containing a donut and drop face down into medium-hot oil. Fry each side until golden brown; careful not to burn.

While still warm, liberally dust each donut with the sugar/garam masala mixture, which brings a nice aroma and unique flavor aspect.

Optional Filling

It’s not necessary to make a filling for these donuts since they already taste so good! However, I’ve provided a recipe below for Pastry Cream (Crème Pâtissière). To make the filling, follow the recipe at the bottom of the page; cover with plastic wrap and chill until the mixture is firm.

After the filling has chilled, puncture a small hole into the top of each donut and use a chopstick to create a larger pocket to hold the filling. Transfer filling to a pastry bag fitted with a 1/4 inch nozzle and pipe a heaping tablespoon of filling into each donut.

Yum, this is what the filled donut looks like inside!

I hope you enjoy these Malasada donuts!