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+ servings
one single coffee toffee donut overhead
5 from 1 vote

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. 
Prep Time30 mins
Active Time20 mins
Toffee rest time1 hr
Total Time1 hr 50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Yield: 9 donuts
Calories: 402kcal
Author: Callan Rowe | The Cozy Plum


  • Donut pan
  • Piping bag (or ziptop bag)
  • Whisk
  • Candy thermometer



  • 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
  • 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