Coffee Doughnuts With Coffee Glaze
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
54
Sourness
30
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt1 cup
Granulated Sugar1 large
Egg (room temperature)1 cup
Buttermilk1 cup
Powdered SugarDirections:
1
Make the doughnuts: Combine flour, baking powder, baking soda, and salt in a large bowl
2
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
3
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated
4
Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined
5
Gradually add dry ingredients and beat just until dough comes together
6
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment
7
Using a rolling pin, roll dough between parchment sheets to about 1/3" thick
8
Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes
9
Peel off top sheet of parchment
10
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
11
Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts)
12
Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes
13
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer
14
Heat oil to 375ºF
15
Working in batches, fry doughnuts until deep golden brown, about 1 minute per side
16
Transfer to a wire rack lined with paper towels and let cool 2–3 minutes
17
Combine flour, baking powder, baking soda, and salt in a large bowl
18
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
19
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated
20
Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined
21
Gradually add dry ingredients and beat just until dough comes together
22
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment
23
Using a rolling pin, roll dough between parchment sheets to about 1/3" thick
24
Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes
25
Peel off top sheet of parchment
26
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
27
Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts)
28
Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes
29
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer
30
Heat oil to 375ºF
31
Working in batches, fry doughnuts until deep golden brown, about 1 minute per side
32
Transfer to a wire rack lined with paper towels and let cool 2–3 minutes
33
Make the Coffee Glaze: Whisk powdered sugar and coffee concentrate in a large bowl until smooth
34
Dip warm doughnuts in glaze
35
Place on a wire rack to let glaze set, about 3 minutes, then dip again
36
Whisk powdered sugar and coffee concentrate in a large bowl until smooth
37
Dip warm doughnuts in glaze
38
Place on a wire rack to let glaze set, about 3 minutes, then dip again