BAKED COFFEE DONUTS
Coffee and donuts are have always made an amazing pair and when you take both flavors and combine them to make a donut, your taste buds will absolutely thank you for it.
If you haven't read any of my posts yet then you are forgiven for not knowing I absolutely have a thing for baked donuts and these baked coffee donuts rank right up there with the best of them. If you or someone you know is a coffee lover then this donut is right up your alley, it is infused with coffee and topped with a coffee glaze. They freeze pretty well (that is if they last long enough to go into your freezer) and can last over a month and when you are ready for them just let them thaw overnight in the refrigerator.
Honestly, the way I feel about these donuts can't be put in enough words and this recipe is straight forward and packed with flavor so let's get to it. This recipe makes about 6 to 8 donuts depending on the size of your donut pans.
2 tbsp espresso granules
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
1/4 cup warm milk
1 tbsp espresso granules
1/2 tsp vanilla extract
2 cups powdered sugar
1.Preheat oven to 350 degrees and grease a donut pan;
2. Mix 2 tbsp of espresso coffee in 1/4 cup of water and let sit;
3. In a small bowl mix together the flour, baking powder, salt, and nutmeg and set aside;
4. Whisk egg and sugar until combined and mix in the other wet ingredients add in the dry ingredients and mix until just combined. Do not overmix at this stage;
5. Using a spoon or a piping bag, spoon or pipe prepared filling into donut pan and bake for 8 to 9 minutes or until skewer comes out clean; allow donuts to cool in pan for 5 minutes before transferring to wire rack;
6. While donuts are baking prepare the glaze by combining the coffee with the warm milk and stir until smooth add the icing sugar and mix till smooth;
7. Dip each donut in the glaze and let set on the wire rack.
Wishing you all things sweet,