It all started with me buying a doughnut pan and discovering that it only takes 15 minutes of my time and minimum clean up afterwards to produce a batch of freshly baked, soft inside and shiny with glaze outside, irresistible doughnuts.
My list of possible flavors and toppings is growing each and every day, but my top preferences so far are split between coffee and Meyer lemon + poppy seed.
- 1 cup all-purpose flour
- 2 tablespoons instant coffee, ground to a fine powder (use a mortar and pestle or crush using a spoon against a bowl or plate)
- ¼ cup unsweetened dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk
- ½ cup dark brown sugar
- 1 egg
- 3 tablespoons vegetable oil
- ½ teaspoon vanilla extract
- Doughnut pan (I used a 6-count pan from Sur La Table)
- 2 cups confectioners sugar
- 2 tablespoons instant coffee
- 2 tablespoons whole milk
1. Preheat the oven to 350°F, grease the doughnut pan with butter.
2. In a medium bowl, sift together flour, coffee, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together milk, brown sugar, egg, oil, and vanilla. Add the mix to the dry ingredients and combine thoroughly.
4. Fill a pastry bag with the batter (or use a zippered plastic bag and cut one of the bottom corner tips off with scissors before piping) and fill each doughnut pan mold two-thirds full.
5. Bake for 6-7 minutes. Cool the doughnuts on a rack for at least 20 minutes.
6. Prepare the glaze: In a shallow bowl, whisk together confectioners sugar, instant coffee, and milk. Add more or less milk depending on how thick you want the glaze.
7. Dip each doughnut into the coffee glaze, place on a cooling rack above a tray or parchment paper, and allow at least 20 minutes for the glaze to set.
(My recipe was originally published on Tastebook!)