Coffee Glazed Donuts
coffee glazed donuts
Total cook time: About two and a half hours (but you can just hang out for at least half!)
Yield: 12-16 donuts (+ donut holes!)
Ingredients
Donuts
Active dry yeast: 1 tablespoon
Milk (Warmed to about 95 degrees F): 1-1/2 cups
Granulated sugar: 1/4 cup (50g)
Unsalted Butter (Melted & cooled): 6 tablespoons
Egg (Large): 1
Egg yolks (Large): 3
Vanilla extract: 2 teaspoons
Nutmeg: 1/4 teaspoon
Kosher salt: 1 teaspoon
Flour: 4-1/4 cups (552g) (+ a couple tablespoonfuls more if your dough feels too wet)
Vegetable oil: For frying (lots! like 8 cups!)
Glaze
Powdered sugar: 2 cups (250g)
Espresso powder: 2-1/2 teaspoons
Kosher salt: Pinch
Milk: 1/4 cup
*Sprinkles (Chocolate or rainbow): For sprinkling!
* Optional
A Few Notes:
Make sure your oil returns to 365 degrees F between frying batches
How to tell if your dough is ready: If the dough springs back slowly when you press it - perfect timing! If it springs back quickly it needs more time, if it doesn’t spring back and stays indented it’s overproofed (oh no!)
If you want a regular old glazed donut, leave out the espresso powder.
Pairs Well With:
*Special equipment: Heavy pot for frying (I use a dutch oven), 3” donut/cookie cutter + 1” donut/cookie cutter (or a drinking glass + a shot glass!), tongs, two baking sheets, two wire cooling racks
The How To (Donuts):
In a small bowl or glass measuring cup, combine the yeast with the warm milk. Set aside until foamy (about 5 minutes).
In the bowl of a stand mixer fitted with the paddle attachment beat the yeast mixture, sugar, melted butter, egg, egg yolks, vanilla extract, nutmeg, and kosher salt on low speed until combined. Switch to the dough hook. With the mixer running on low, add the flour mixture in three batches. Increase the speed to medium and knead until the dough pulls away from the sides of the bowl (about 5 minutes). If your dough feels too sticky, add more flour a tablespoonful at a time.
Scrape the dough out onto a floured counter temporarily. Wipe out the bowl and lightly coat it with vegetable oil. Transfer the dough back into the bowl, cover with plastic wrap and let sit out on the counter in a warm spot until doubled in size, 45 minutes-1 hour depending on how warm your kitchen is.
Line two baking sheets with parchment paper and thoroughly flour your countertop. Roll the dough out to ½” thickness. Cut out donut shapes about 3” wide - you can use a donut cutter, cookie cutter, or the rim of a glass. Use a second 1” wide cutter (or a shot glass!) to make donut holes in the center of each round. Transfer the donuts & donut holes to the prepared baking sheets, at least an inch apart. Cover them with plastic wrap or a kitchen towel and let sit out on the countertop for about 45 minutes - they’ll puff up slightly.
The How To (Frying & Glaze):
While the donuts are rising, mix your glaze. Whisk together the powdered sugar, espresso powder, kosher salt, and milk.
Line two wire cooling racks with paper towels. About twenty minutes before your donuts are done rising, heat the vegetable oil in a cast iron skillet or dutch oven (you’ll need a depth of at least 2 inches) with a candy thermometer clipped to the side. When the oil reaches 365 degrees F, you’re ready to start frying. Fry the donuts a few at a time for 1 to 1-1/2 minutes per side, until golden. Drain on a paper towel lined wire rack. Let cool slightly (but only slightly - the glaze has to go on while the donuts are still hot!)
As soon as you can handle them (like 3ish minutes), dip the warm donuts into the glaze, followed by the sprinkles (if using). Eat them ASAP.
Keeps for a day, covered (but really they’re best right away).
