Mexican Donuts

Warm the whole milk to about 40-45°C. In a small bowl, combine the warm whole milk, active dry yeast, and 15 grams of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the active dry yeast is foamy.

In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, ground Mexican cinnamon, and salt. Whisk to combine.

In a separate bowl, lightly beat the large eggs. Melt the unsalted butter. Add the foamy yeast mixture, beaten large eggs, melted unsalted butter, and vanilla extract to the dry ingredients. Mix with a wooden spoon or stand mixer until a shaggy dough forms.