COFFEE-GLAZED DOUGHNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Coffee-Glazed Doughnuts image

Anyone who's ever dropped into a local bakery for a morning snack can testify to the appeal of coffee and a doughnut. Here, yeast doughnuts with a touch of cinnamon get an extra jolt of flavor from a sweet espresso glaze.

Categories     Coffee     Dairy     Breakfast     Brunch     Dessert     Fry     Deep-Fry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 dozen doughnuts

Number Of Ingredients 21

For doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105-115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
For glaze
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)
Special Equipment
a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Steps:

  • Make dough:
  • Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  • Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
  • Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
  • Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
  • Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
  • Make glaze:
  • Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
  • Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

Enock tiery
[email protected]

These doughnuts were so easy to make and they turned out perfect! I will definitely be making them again.


KAFI NOOR Official
[email protected]

I'm a big fan of doughnuts and these were some of the best I've ever had! The coffee glaze was amazing.


Ruby Henton
[email protected]

These doughnuts were really good! The coffee glaze was perfect and the doughnuts were so light and fluffy.


Jonsku Kilpimaa
[email protected]

I made these doughnuts for my family and they loved them! They said they were the best doughnuts they've ever had.


Flavia Maria
[email protected]

These doughnuts were really easy to make and they turned out great! I will definitely be making them again.


Antoinuel Lawson
[email protected]

I'm not a fan of coffee, but these doughnuts were still really good! The glaze was perfect and the doughnuts were so light and fluffy.


Rj Rasal
[email protected]

These doughnuts were a bit too dense for my taste, but the coffee glaze was really good.


Asscia Stewart
[email protected]

I used a different coffee glaze recipe and the doughnuts turned out great! They were so light and fluffy.


Saima Junaid
[email protected]

These doughnuts were really easy to make and they turned out great! I will definitely be making them again.


Alondra Ayala
[email protected]

I made these doughnuts for my friends and they loved them! They said they were the best doughnuts they've ever had.


Orange Soup
[email protected]

I followed the recipe exactly and the doughnuts turned out great! They were light and fluffy, and the coffee glaze was delicious.


To friend gaming To friend gaming
[email protected]

These doughnuts were a little too sweet for my taste, but they were still good. The coffee glaze was really good.


Sagar Soni
[email protected]

I'm not a big fan of doughnuts, but these were really good! The coffee glaze was perfect and the doughnuts were so light and fluffy.


onyenweze marvellous
[email protected]

These were the best doughnuts I've ever had! The coffee glaze was amazing. I will definitely be making these again and again.


Skyler
[email protected]

I made these doughnuts for a party and they were a huge success! Everyone loved them. The coffee glaze was especially popular.


Md Ebrahim
[email protected]

These doughnuts were a hit with my family! They were so light and fluffy, and the coffee glaze was the perfect finishing touch. I will definitely be making these again.