Baked Coffee Donuts with Coffee Glaze
These homemade baked coffee donuts have bold coffee flavor in the cake batter and are topped with coffee glaze. Made just for coffee lovers, these delectable donuts go perfectly with your morning cup of coffee and are ready in under 30 minutes.
Servings: 12 donuts
Calories: 259kcal
Equipment
- Donut pan
- Whisk
- Rubber spatula
- Piping bag (or ziptop bag)
Ingredients
Donuts
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted and slightly cooled
- 2 teaspoons espresso powder
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- 2 teaspoons vanilla
Glaze
- 2 cups powdered sugar
- 3 teaspoons espresso powder
- ¼ cup hot water
- toffee bits or coffee grounds optional
Instructions
Donuts
- Preheat the oven to 350℉/177℃ and grease a donut pan(s) (enough for 12 donuts).2 cups all-purpose flour, ⅔ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon kosher salt
- In a large bowl, whisk together the flour, sugar, baking powder and kosher salt.
- In another bowl, whisk together the melted butter, instant espresso, eggs, buttermilk and vanilla.¼ cup unsalted butter, 2 teaspoons espresso powder, 2 large eggs, ¾ cup buttermilk, 2 teaspoons vanilla
- Add the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until just combined.
- Transfer the mixture to a piping bag (or ziptop bag) and pipe evenly into the mold so it's about ¾ full. You can also use two spoons to do this.
- Bake for 14-16 minutes or until the cake springs back when touched.
- Allow the donuts to sit for about 5 minutes in the pan, then turn the donuts out of the mold to cool completely on a wire rack.
Glaze
- Whisk together the powdered sugar, espresso powder, and hot water until a thick glaze forms.2 cups powdered sugar, 3 teaspoons espresso powder, ¼ cup hot water
- If it's too thin, add 1 tablespoon of powdered sugar. If too thick, add a teaspoon of water until it reaches the correct consistency.
- Dip the rounded side (from the bottom of the cake pan) of each donut halfway down into the glaze, lift it out while twisting, and turn it over to set on a wire rack or plate.
- Sprinkle toffee bits, coffee grounds, chocolate espresso beans, a drizzle of chocolate etc. onto the glaze once it stops moving and is slightly set.toffee bits or coffee grounds
Video
Notes
Lightly cover the donuts and store at room temperature for 2 days.
Don't over fill the donut pan or else the batter will bake over the hole. Fill no more than ¾ full.
Glaze the donuts once completely cool or else the glaze will melt off.
Nutrition
Calories: 259kcal | Carbohydrates: 49g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 149mg | Potassium: 72mg | Fiber: 1g | Sugar: 32g | Vitamin A: 190IU | Calcium: 67mg | Iron: 1mg
