Coffee Toffee Baked Donuts
These fluffy, baked Coffee Toffee Donuts are sure to be a hit with breakfast lovers! A coffee flavored cake donut is topped with a coffee glaze and sprinkled with homemade toffee pieces.
Yield: 9 donuts
- ¼ cup unsalted butter 57g
- ¼ cup granulated sugar 50g
- 1 Tablespoon water
- 1 teaspoon vanilla paste or extract
- 2 cups all-purpose flour 240g
- ⅔ cups granulated sugar 133g
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted (57g)
- 1 teaspoon instant coffee
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature (180g)
- 2 teaspoons vanilla paste or extract
- 2 cups powdered sugar 240g
- 2 teaspoon instant coffee
- ¼ cup hot water 2oz
Add the butter, sugar and water to a saucepan over medium heat.
Allow the mixture to bubble, stirring occassionally until it reaches 300℉/149℃ on a candy thermometer.
Pour the mixture into a small loaf pan or another small heat resistant pan.
Chill in the fridge for ~30 minutes until the toffee hardens
Once hard, remove and chop into small pieces to sprinkle on top of the donuts and glaze.
Preheat the oven to 350℉/177℃ and grease a donut pan.
In a large bowl, whisk together the flour, sugar, baking powder and kosher salt.
In another bowl, whisk together the melted butter, instant coffee, eggs, buttermilk and 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 15-17 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.
Add the instant coffee to the hot water and allow to cool completely.
Whisk together the powdered sugar and coffee (one tablespoon at a time) until a thick glaze forms.
If it's too thin, add more powdered sugar. If too thick, add a few drops of water until it reaches the correct consistency.
Dip the rounded side of each donut into the glaze, twist, lift it out, and turn it over to set on a wire rack or plate.
Sprinkle chopped toffee onto the glaze once it stops moving and is slightly set.
Lightly cover the donuts and store at room temperature for 2-3 days.
Feel free use Heath pieces if you don't want to make your own toffee (though Heath pieces do have chocolate).
Calories: 402kcal | Carbohydrates: 70g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 197mg | Potassium: 86mg | Fiber: 1g | Sugar: 48g | Vitamin A: 401IU | Calcium: 89mg | Iron: 2mg