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San Froilán donuts

San Froilán donuts

people icon For 6 euro icon € 0.4 /pers. calories icon 145 kcal/100g


  • 250 ml. whole milk
  • 75g. of butter
  • 3 eggs size M
  • 150g. Of flour
  • 20 ml. white rum
  • 1 pinch of salt
  • 1 spoon of sugar
  • Sunflower oil
  • For the glaze: 125 g. icing sugar
  • A few drops of lemon juice
  • 2 tablespoons of water

How to make San Froilán donuts.

This recipe is typical and traditional from León, where San Froilán (October 5) is celebrated, with festivities at the beginning of the month of October. The patron saint of the city is Saint Marcellus, but Saint Froilán is also celebrated in an important way in the city.

Although they are well known in the city today, their history is not many years old. In the 80s, the master pastry chef from León, Santiago Pérez, from the “La Coyantina” confectioneries, created them, but the donuts were not successful and were no longer produced. But later, in the 90s, “Confitería Asturias” took up the recipe and this time they had great success. From that moment on, many pastry shops in the city joined, until today they are essential in San Froilán, Leon.

On the blog I already have about 11 recipes for donuts, a dessert that is never missing in many Spanish homes, especially on holidays and Holy Week. My grandmother Lucrecia made wonderful ones, which she then went on to make for my mother, and of which I have been able to recover her recipe .

In Madrid, for the San Isidro festival, ready-made donuts and silly donuts are typical . They differ in that the first ones (the lists) have a sugar glaze. And I don’t want to forget the well-known candil rosquillas , typical of my Galician land, where we always find them at festivals and pilgrimages.

I hope you like these San Froilán donuts, which require little work and won’t take you too much time to prepare. As a curiosity, they are formed using a pastry bag, hence their characteristic grated dough. As a decoration and final touch, the typical glaze so traditional in most donut recipes.

Preparation of the San Froilán donut dough

  1. In a saucepan, add the milk, a tablespoon of sugar, a pinch of salt and the butter. We heat it, while we mix so that all the ingredients are integrated.
  2. When it is about to boil, add the flour (all at once). We mix with enthusiasm. The dough will gain consistency until we see that it comes off the surface of the saucepan. This is the point we want to achieve. We remove it to a bowl, and knead it with our hands. We let the dough rest, so that it tempers.
  3. Once the dough is tempered (and in the bowl), we pour the rum and the eggs one by one. We mix well, and repeat the process with the other 2 eggs. Finally, we will obtain a slightly sticky, soft and shiny dough.
  4. Now we have to transfer it to a pastry bag, either cloth or disposable plastic. We will place a thick nozzle. To make the task easier, place the sleeve in a tall glass, and then add the dough until you have a good amount.
  5. We cut a good piece of baking paper. On it, with the pastry bag, we form circles of dough. Leaving separation between them. We will repeat the process until all the dough is finished. We cut the paper around each donut.

Frying and final presentation of the San Froilán donuts

  1. In a tall and not very wide frying pan, pour plenty of sunflower oil. We warm up. When it comes to temperature (but not smoking), we add the donuts, first with the paper facing up. With the heat, it will come off. We turn the donuts over and continue frying them until they are golden brown on both sides.
  2. We remove it on absorbent kitchen paper. We reserve and let them cool. As a final touch, we will make the typical donut glaze. In a bowl, add the powdered sugar. We add 2 tablespoons of water and a few drops of lemon juice. We mix well, and in a short time we will have the sugar icing ready.
  3. We coat the donuts with the glaze. We let it dry. A good option is to put them on the oven rack, so that they do not soften.

Some delicious, soft and fluffy donuts. They will last several days in perfect condition, accompanying after-dinner meals, snacks and breakfasts. Store them in a can or cover them with a clean cloth, this way they will last longer.

You can see all the step-by-step photos of these delicious San Froilán donuts . Don’t miss any details so that they turn out perfect.

Tips for perfect San Froilán donuts

  • To fry doughs, such as donuts or fritters, it is advisable to use sunflower oil. So as not to give flavor to what we are frying. If you don’t have one at home, as a lesser evil, you can use a mild olive oil. But the extra virgin, I don’t recommend it.
  • The piping bag is important, as it is what sets these donuts apart. We will use a large, star-shaped nozzle (not smooth). If you don’t have a thick one, take a small one and make the hole larger with scissors. Another trick is to apply more pressure on the pastry bag, so that more dough comes out.
  • The original recipe uses white rum. If you have little ones at home, then don’t use it and that’s it, although the fried dough is used so that the alcohol is practically not noticeable at all.

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