COFFEE DOUGHNUTS WITH COFFEE GLAZE
A recipe for coffee cake doughnuts with a coffee glaze.
Provided by Katherine Sacks
Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 doughnuts
Number Of Ingredients 16
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 1/3" 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 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). 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 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. 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.
COFFEE AND DONUTS ICE CREAM
Frozen breakfast! Inspired by New York City donut shops. I've been making this for years, I can't believe one of the big companies hasn't made it yet.
Provided by JOHNN11102
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 6h40m
Yield 10
Number Of Ingredients 6
Steps:
- Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
- Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
- Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
- Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.
Nutrition Facts : Calories 346 calories, Carbohydrate 28.2 g, Cholesterol 104.4 mg, Fat 24.7 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 190.3 mg, Sugar 19.1 g
IRISH COFFEE CAKE DOUGHNUTS
Make classic cake doughnuts from scratch with all the flavors of boozy Irish coffee (whiskey included). Espresso powder in the batter lends a pleasantly bitter note while coffee cream and whiskey make a simple yet bold glaze.
Provided by Lasheeda Perry
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 doughnut holes
Number Of Ingredients 15
Steps:
- Whisk together the flour, granulated sugar, baking powder, salt and nutmeg in a large bowl until completely combined. Whisk together the buttermilk, sour cream, whole egg, yolk, espresso powder, oil and vanilla in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
- Working on the baking sheet, punch out as many rounds as you can with a 3-inch cutter. Then use a 1-inch cutter to punch out the center of each round. (Dip the cutters in flour before each cut to avoid sticking.) Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts and 8 doughnut holes).
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar, coffee cream liqueur and Irish whiskey in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar if necessary.
- Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
COFFEE & CREAM DOUGHNUTS
Craving something sweet? You can make these decadent doughnuts in no time! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 10 doughnuts.
Number Of Ingredients 7
Steps:
- In an electric skillet or deep fryer, heat oil to 375°. Drop biscuits, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., Meanwhile, place cream in a small microwave-safe bowl. Microwave, uncovered, on high until hot; stir in coffee granules until dissolved. Add cream cheese and Nutella; beat until smooth., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with coffee mixture. Push the tip through the side of each doughnut to fill with cream. Dust tops with confectioners' sugar and cocoa. Serve immediately.
Nutrition Facts : Calories 413 calories, Fat 28g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 659mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS
Steps:
- For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
- In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
- Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
- Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
- For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
- Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
- Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
- Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
- To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
- At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
- To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
- To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.
COFFEE AND DOUGHNUTS ICE CREAM
Does the thought of a hot cup of coffee and tender glazed doughnuts make your salivate? Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout.
Provided by staceywatts
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 14h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
- Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 51.6 g, Cholesterol 100.7 mg, Fat 31.7 g, Fiber 0.3 g, Protein 7.1 g, SaturatedFat 17.9 g, Sodium 168.7 mg, Sugar 40 g
"COFFEE AND DOUGHNUTS"
Categories Coffee Dairy Dessert Fry Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
- The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
- Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
- Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
- Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
- Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
- Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.
DUNKIN DONUTS COFFEE
I love Dunkin Donuts coffee but it's kinda of expensive to buy a medium cup of coffee at $1.50 for every cup several times a week. So I purchased a bag of the whole unground Dunkin Donuts coffee beans for $7.99 and grind them and make my coffee at home. The half and half a woman who works at Dunkin Donuts told me that's what they use to whiten the coffee. I like my coffee sweet so this is based on how my coffee taste when purchased at Dunkin Donuts I always ask for extra, extra, cream and sugar so feel free to decrease or increase the sugar amount to your taste. My future hubby and I think this taste great and taste just like I've bought it by the cup at Dunkin Donuts. Hope you enjoy it! Note: This recipe was based on making my coffee in my Black & Decker coffee maker. You may need to play with the amount if using a different coffee maker.
Provided by internetnut
Categories Beverages
Time 10m
Yield 9 serving(s)
Number Of Ingredients 4
Steps:
- Brew fresh ground coffee with 9 cups of water measured in coffee maker pot.
- Pour in 1 standard coffee cup add 3 teaspoons of sugar stir till mixed.
- Add 1-2 tablespoons half and half.
- Serve and enjoy.
More about "coffee cream doughnuts recipes"
COFFEE AND IRISH CREAM DOUGHNUTS | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (2)Total Time 55 minsCategory Afternoon Tea, Dessert, SnackCalories 240 per serving
- Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Add the butter and rub into the flour until well distributed.
- Make a well in the centre and drop in the egg and add most of the warm milk. Mix to a soft sticky dough adding the remaining milk if required.
- Lightly dust the work surface with a little flour and turn out the dough. Knead for a few minutes until the dough has lost most of its stickiness. Take care not to add too much extra flour as you work it or the dough will become tough.
FLUFFY DONUTS WITH COFFEE CREAM FILLING - HONEST COOKING
From honestcooking.com
4/5 (1)Estimated Reading Time 2 minsCategory Dessert, Breakfast
COFFEE CUSTARD-FILLED DOUGHNUTS RECIPE | DOUGHNUT …
From sbs.com.au
22 DUNKIN’ DONUTS COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
10 BEST KRISPY KREME DOUGHNUT CAKE RECIPES | YUMMLY
From yummly.com
10 BEST CREAM DOUGHNUTS RECIPES | YUMMLY
From yummly.com
CREAM FILLED DOUGHNUTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED COFFEE DOUGHNUTS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
COFFEE AND DOUGHNUTS ICE CREAM SANDWICHES RECIPE
From myrecipes.com
COFFEE CAKE DONUTS WITH VANILLA GLAZE - BAKER BY NATURE
From bakerbynature.com
DOUGHNUTS WITH COFFEE CRèME PâTISSIèRE | CRUSH MAGAZINE
From crushmag-online.com
EASY BAVARIAN CREAM DOUGHNUTS - FOXY FOLKSY
From foxyfolksy.com
OLD FASHIONED SOUR CREAM DOUGHNUTS FOR DUNKING
From cravingsomecreativity.com
COFFEE & CREAM DOUGHNUTS RECIPE: HOW TO MAKE IT
BOSTON CREAM DOUGHNUT RECIPE (CLASSIC NEW ENGLAND) | KITCHN
From thekitchn.com
COFFEE DONUTS - EASY DESSERT RECIPES
From easydessertrecipes.com
RECIPES WITH DUNKIN’® CREAMERS
From dunkincreamer.com
BRIOCHE DOUGHNUTS WITH COFFEE CREAM | MINDFOOD RECIPES
From mindfood.com
BRIOCHE DOUGHNUTS WITH COFFEE CREAM | MINDFOOD RECIPES
From pinterest.ca
TWINKIES COFFEE CREAMER - THERESCIPES.INFO
From therecipes.info
COFFEE & CREAM DOUGHNUTS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
DOUGHNUTS WITH COFFEE CINNAMON CREAM | THE WINDMILL BAKERY
From thewindmill-bakery.com
COFFEE & CREAM DOUGHNUTS RECIPE: HOW TO MAKE IT
GLAZED SOUR CREAM DONUTS - SIMPLE, OLD-FASHIONED, AND SO GOOD!
From bakingamoment.com
COFFEE BAKED DONUTS (SIMPLE, QUICK, AND DELICIOUS) - KITCHEN 335
From kitchen335co.com
BAKED SOUR CREAM DOUGHNUTS – THE CULINARY COUPLE
From theculinarycouple.com
COFFEE BEAN DONUTS (W/ COFFEE CREAM FILLING) - INSTRUCTABLES
From instructables.com
BRIOCHE DOUGHNUTS WITH COFFEE CREAM RECIPE
From pinterest.com
COFFEE CUSTARD FILLED DOUGHNUTS- THE LITTLE EPICUREAN
From thelittleepicurean.com
DUNKIN DONUTS FROZEN COFFEE RECIPE (COPYCAT RECIPE)
From perfectbrew.com
SOUR CREAM DOUGHNUTS RECIPE (EASY, OLD-FASHIONED CAKE …
From thekitchn.com
BAKED DONUTS WITH SOUR CREAM - THERESCIPES.INFO
From therecipes.info
COFFEE & CREAM DOUGHNUTS | RECIPE | FOOD, DOUGHNUT RECIPE, …
From pinterest.com
DUNKIN DONUTS ICED COFFEE - COPYKAT RECIPES
From copykat.com
COFFEE AND BAILEYS DOUGHNUTS - GLOBAL BAKES
From globalbakes.com
COOKIES AND CREAM DOUGHNUTS | WHAT CHARLOTTE BAKED
From whatcharlottebaked.com
COFFEE AND DOUGHNUTS - ART CULINAIRE
From artculinairemagazine.com
KRISPY KREME - MENU
From krispykreme.com
EASY COFFEE CREAM FILLED VEGAN DONUT HOLES - GARDEN GRUB
From gardengrubblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love