Best 9 Coffee Pudding With Mini Doughnuts Recipes

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

COFFEE AND DOUGHNUTS ICEBOX CAKE

Steps:

• Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
• Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
• Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

MINI-DOUGHNUTS

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

EASY COFFEE PUDDING

Steps:

• Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
• Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

COFFEE AND DONUTS TIRAMISU

Steps:

• Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
• Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
• Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
• Cover and refrigerate, 8 hours to overnight. Serve chilled.

EVERYTHING DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes.
• Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside.
• Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight.
• Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
• Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve.
• Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture.

DOUGHNUTS

Steps:

• In small sauce pan heat the 1/4 cup shortening until melted. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Refrigerate the dough for 4 hours or overnight.
• Roll the chilled dough out about 1/2 inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
• Spoon enough vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat until a deep frying thermometer set in the oil registers 375 degrees F. Line a baking sheet with paper towels.
• Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the fat with a slotted spoon or skimmer to the paper towels to drain and cool. Repeat until all the donuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

COFFEE DOUGHNUTS WITH COFFEE GLAZE

Steps:

• Make the doughnuts:
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
• Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
• Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
• Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
• Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
• Make the Coffee Glaze:
• Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.