Written By Katherine Sacks | Epicurious
Our featured recipe of the week, are these delicious melt in your mouth coffee doughnuts – so if you have a sweet tooth, get to baking – you won’t regret it.
INGREDIENTS
For the Doughnuts:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 1 large egg, room temperature
- 1/3 cup buttermilk
- Double shot espresso
- Canola oil (for frying)
For the Coffee Glaze:
- 1 cup powdered sugar
- Double shot espresso
Special equipment:
- A 8cm round cutter, 2,5cm round cutter (see what you have around the house e.g. empty bake bean tin)
Steps
Make the doughnuts
Combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1cm thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 8cm cutter, then use 2.5cm cutter to punch out centre of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used. Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 5cm and put on heat. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
Make the Coffee Glaze
Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
Source: https://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164