Coffee Glazed Nuts Recipes

COFFEE DOUGHNUTS WITH COFFEE GLAZE

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-GLAZED NUTS

Steps:

• PREHEAT oven to 350°F Line baking sheet with foil.
• COMBINE water and coffee granules in medium saucepan; stir until dissolved. Stir in sugar, honey and salt. Bring to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in nuts until completely coated. Spread in single layer over prepared baking sheet.
• BAKE for 5 minutes; stir. Bake for an additional 10 minutes, stirring halfway through bake time. Cool completely on baking sheet. Break into pieces; store in an airtight container. Can be made up to one week in advance.

COFFEE GLAZE

Steps:

• Place a heavy bottom saucepan over medium heat. Once pan is heated, add 1 tablespoon of the butter. Immediately stir in the shallots. When the shallots are translucent, approximately 3 to 5 minutes, add the sugar, vinegar, and red wine. Turn the heat down to medium low, and let simmer until it begins to reduce and gets a light syrup like consistency. Add the honey and espresso, stir, and simmer for five more minutes. Whisk in the remaining butter, and strain. Serve warm over chicken or meat.

QUICK COFFEE-GLAZED DONUT

Steps:

• Fill a large wide pot with 3/4 inch of oil and heat to 360 degrees F.
• Meanwhile, whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Whisk together the butter, egg and 3/4 cup of the milk in a medium bowl. Add the wet ingredient to the dry and mix with a wooden spoon until the dough comes together. Lightly flour a work surface and turn out the dough; knead a few times until it comes together,
• Divide the dough into 10 equal pieces. Roll each piece between your hands to make a ball and flatten each ball into a 3-inch-wide disk. Use your fingers to rip a hole in the center of each and gently spread each hole so that it is about 1 inch wide.
• When the oil is hot, fry the donuts in batches, turning once, until deep golden brown all over, about 3 minutes per batch. Return the oil to 360 degrees F between batches. Transfer the donuts to a paper towel-lined tray as they are cooked; cool at least 15 minutes.
• Meanwhile, warm the remaining 1/4 cup milk in a large microwave-safe bowl. Add the coffee and stir to dissolve. Add the confectioners' sugar and whisk until smooth. Add enough additional milk to make the glaze a nice coating consistency.
• Dip one side of each donut in the glaze and place on a plate. Sprinkle with the rainbow sprinkles. Serve warm or at room temperature.

COFFEE-GLAZED DOUGHNUTS

Steps:

• Make dough:
• Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
• Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
• Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
• Make glaze:
• Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
• Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

COFFEE GLAZED COFFEE CAKE

Steps:

• Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon.set aside.
• Mix flour with 1 cup sugar, baking soda, baking powder and salt in large mixer bowl.
• Add sour cream, butter, eggs, and vanilla.
• Blend at low speed of electric mixer, then beat 1 minute at medium speed.
• Spread one third of the batter in a greased 8-inch square baking pan.
• Sprinkle with half of the cereal mixture.
• Repeat layers and top with remaining batter.
• Bake at 350° for 45-50 minutes, or until cake tester comes out clean.
• Cool in pan. Spread with easy coffee glaze.
• To prepare glaze:.
• Gradually blend 2 tablespoons cooled brewed coffee into 1 1/2 cups powdered sugar till smooth.
• Makes enough to glaze top of 8 to 9-inch square or 10-inch tube pan.