I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.
These doughnuts give you the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.
Recipe inspired by Tieghan @halfbakedharvest
2tablespoons (24 grams)plus 1 teaspoon (4 grams) active dry yeast
1cupwhole milk (240 grams), heated to 105-110°
2 1/2cupsbread flour (340 grams)
1teaspoon pure vanilla extract
3 large egg yolks, room temperature
2tablespoonsgranulated sugar (25 grams)
1/2teaspoon fine kosher salt
4tablespoonsunsalted butter, room temperature (57 grams)
1tablespoon instant coffee (3 grams) *
Peanut oil (for frying)
*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.
In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.
In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining ¼ cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.
Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, ¼ cup at a time, and the instant coffee.
Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).
When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a ½-¾ inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 ½-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about ¾-1 inch).
Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.
In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.
Chocolate Glaze for Doughnuts:
1cup confectioners’ sugar (120 grams)
1tablespoonbrewed coffee (optional)
4ounces semi-sweet chocolate, melted (113 grams)
Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.
In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.
Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).
I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!