COFFEE DOUGHNUTS

If you spoke to me six years ago, I’d have said “tea and biscuits” when asked what my favourite drink/snack combo is. Now, having spent over half a decade in the States, I have kept my accent but lost the love of biscuits, simply because…well, doughnuts are far superior. Living in Cincinnati means I have learned that donuts and doughnuts go far beyond your bog-standard glazed ring. In my time here I have tried:

  • Lucky Charms Donuts
  • Key Lime Pie Cheesecake Filled Donuts
  • Fruity Pebble Coated Donuts
  • Cake Donuts
  • Old Fashioned
  • Sour Cream
  • Cruller
  • Berlin
  • and even a Maple Bacon Donut

and this is just from the local bakery! Cincinnati is peppered with some outstanding bakeries that offer the above and so much more. My go to is Marcella’s in Amelia, the staff are super friendly and awesome, and they are the home of the best Cronuts outside of NYC. If you’re out east, do spot by and get a box or five. Or if, like me, you’re still trying to stay home as much as possible, give this recipe a try.

INGREDIENTS

2 tablespoons instant coffee

1 and 1/2 cups plain/all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (100g) granulated sugar

1/4 cup (60ml) full fat milk

1/4 cup (60ml) vegetable oil

1 large egg

1 teaspoon vanilla or almond extract

For the Glaze

1/4 cup milk

2 cup icing sugar

1 tablespoon instant coffee

1/2 teaspoon vanilla or almond extract

 

Preheat the oven to 200C/400F, spray doughnut tin with cooking spray (my personal fave is Pam with Flour)

Dissolve the coffee granules in 1/4 cup of hot water, maybe making yourself a cup of Joe too while you’re at it! In a small bowl, start to whisk together the dry ingredients, except for the sugar..

In a large bowl, whisk together the egg and sugar until combined, light and fluffy. Pour in the milk, oil, extract of your choice, followed by the coffee, and stir gently until well combined. Stir in the dry ingredients, and mix until just combined and even.

Using a small spoon or piping bag, fill each doughnut tray almost to the top before baking for 8 – 10 minutes or until a toothpick comes out clean.

Set aside to cool for 10 minutes in the trays, before transferring to a wire rack.

Add the glaze coffee and extract to milk and whisk until smooth. Gentle stir in the icing sugar, and mix until all the ingredients are combined. Dip each doughnut into the glaze before transferring to a wire rack to set. 

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