Bonelos Manglo: Guamanian Air Doughnuts, Dairy-Free

The scent of frying dough and coconut still instantly transports me back to my childhood summers spent with my grandmother. Every year, we’d visit Guam, and her kitchen was a magical place filled with unfamiliar spices and the constant sizzle of something delicious. These weren’t your typical sugary doughnuts; these were Bonelos Manglo, “air doughnuts,” light, airy, and subtly coconut-flavored. They were always served alongside her strong, dark-roasted coffee, the perfect start to a tropical morning. This dairy-free version captures that same essence, letting the simple, pure flavors shine through.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yields: 36 doughnuts
• Dietary Type: Dairy-Free

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• ½ cup thick coconut milk (canned, unsweetened recommended)
• Vegetable Oil, for frying
• Powdered sugar, for dusting (optional)

Equipment Needed

• Large mixing bowl
• Rolling pin
• Cutting board
• Deep frying pan or pot
• Slotted spoon or spider
• Paper towels or brown paper bag

Instructions

1. In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar. Whisk together to ensure the baking powder is evenly distributed.

2. Gradually add the coconut milk to the dry ingredients, mixing until a dough begins to form. The dough should come together easily. If it seems too dry, add a teaspoon of coconut milk at a time until it reaches the right consistency. Do not overmix.

3. Lightly flour a clean work surface. Turn the dough out onto the floured surface and use a rolling pin to roll it out to approximately ⅓ inch thickness.

4. Using a knife or pizza cutter, cut the dough into long strips about ½ inch apart.

5. Rotate the cutting board 90 degrees and cut across the strips at an angle to create diamond shapes. These will be your individual Bonelos Manglo.

6. Pour enough vegetable oil into a deep frying pan or pot to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of dough into it; it should sizzle immediately and turn golden brown in a minute or two.

7. Carefully place the diamond-shaped dough pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches to maintain the oil temperature.

8. Fry the doughnuts for about 1-2 minutes per side, turning occasionally with a slotted spoon or spider, until they are golden brown on all sides.

9. Remove the fried doughnuts from the oil and place them on a paper towel-lined plate or brown paper bag to drain excess oil.

10. Allow the Bonelos Manglo to cool slightly before dusting them with powdered sugar (if desired). Regular granulated sugar or a cinnamon-sugar mix are also great options.

Expert Tips & Tricks

• Don’t Overmix the Dough: Overmixing can lead to tough doughnuts. Mix just until the ingredients come together.
• Oil Temperature is Key: Maintaining the correct oil temperature is crucial for preventing soggy doughnuts. If the oil is not hot enough, the doughnuts will absorb too much oil. If it’s too hot, they will burn on the outside before cooking through.
• Batch Frying: Avoid overcrowding the pan when frying. Frying in batches helps maintain the oil temperature and ensures even cooking.
• Coconut Milk Consistency: Canned coconut milk can vary in thickness. If your coconut milk is very thin, you might need to add a tablespoon or two more flour to the dough.
• Achieving the Perfect Airiness: The baking powder is what gives these doughnuts their light and airy texture. Ensure your baking powder is fresh for the best results.

Serving & Storage Suggestions

Bonelos Manglo are best served warm, soon after frying. They are delicious on their own or dusted with powdered sugar, granulated sugar, or a cinnamon-sugar mixture. They pair perfectly with a cup of strong coffee or tea.

Leftover Bonelos Manglo can be stored in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time. To reheat, you can briefly microwave them (about 10-15 seconds), or for a crispier result, bake them in a preheated oven at 350°F (175°C) for 5-7 minutes.

While freezing is not recommended, you can store them in the fridge for up to 4 days, though the texture will change.

Nutritional Information

(Estimated values per doughnut, without added sugar)

Nutrient	Amount per Serving	% Daily Value
Calories	34 kcal	2%
Total Fat	1g	1%
Saturated Fat	0.5g	3%
Cholesterol	0mg	0%
Sodium	21mg	1%
Total Carbohydrate	6g	2%
Dietary Fiber	0g	0%
Sugars	1g	2%
Protein	1g	1%

Variations & Substitutions

• Gluten-Free Bonelos Manglo: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid depending on the blend you use.
• Sweet Potato Bonelos Manglo: Add ½ cup of mashed cooked sweet potato to the dough for a slightly sweet and earthy flavor.
• Spice it Up: Add ½ teaspoon of ground cinnamon, nutmeg, or cardamom to the flour mixture for a warm, spiced flavor.
• Extract Enhancement: Add ½ teaspoon of vanilla or almond extract to the coconut milk for enhanced flavor.
• Vegan Bonelos Manglo: This recipe is already dairy free, and therefore very easy to make vegan. Ensure your sugar is processed without bone char.

FAQs (Frequently Asked Questions)

Q: Why are these called “air doughnuts”?

A: The name comes from their light and airy texture. They’re not dense or heavy like some other doughnuts, and they have a delicate crumb.

Q: Can I use regular milk instead of coconut milk?

A: While this recipe is designed to be dairy-free with coconut milk, you can substitute with another non-dairy milk like almond or soy milk. The flavor will be different, but the texture should be similar. If you are not worried about dairy you can use cows milk.

Q: How can I tell if the oil is hot enough without a thermometer?

A: A simple test is to drop a small piece of dough into the oil. If it sizzles immediately and turns golden brown in about a minute, the oil is ready. If it doesn’t sizzle, the oil isn’t hot enough; if it browns too quickly, the oil is too hot.

Q: My doughnuts are soggy. What did I do wrong?

A: Soggy doughnuts are usually caused by frying in oil that’s not hot enough. Ensure the oil is at the correct temperature before adding the dough, and don’t overcrowd the pan.

Q: Can I bake these instead of frying them?

A: While traditionally fried, you could experiment with baking. However, the texture will be different. If baking, preheat your oven to 375°F (190°C), place the doughnuts on a baking sheet, and bake for 10-12 minutes, or until golden brown.

Final Thoughts

These Bonelos Manglo are more than just doughnuts; they’re a taste of Guam, a memory of family, and a simple pleasure that can brighten any day. I encourage you to try this recipe and experience the unique flavor and texture of these airy delights. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with loved ones and create your own memories around this special treat. If you try this recipe please let me know, I’d love to see how they turned out.