Mini Coffee Doughnuts


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 a 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.


  • 2 tablespoons (24 grams) plus 1 teaspoon (4 grams) active dry yeast 
  • 1 cup whole milk (240 grams), heated to 105-110°
  • 2 1/2 cups bread flour (340 grams)
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks, room temperature
  • 2 tablespoons granulated sugar (25 grams)
  • 1/2 teaspoon fine kosher salt
  • 4 tablespoons unsalted butter, room temperature (57 grams)
  • 1 tablespoon 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 1/4 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, 1/4 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 1/2-3/4 inch thickness.  Using doughnut or cookie cutters, cut out 2 to 2 1/2-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 3/4-1 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:

  • 1 cup confectioners’ sugar (120 grams)
  • 3-5 tablespoons milk
  • 1 tablespoon brewed coffee (optional)
  • 4 ounces semi-sweet chocolate, melted (113 grams)

Glaze Instructions:

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).
Look at how enjoyable this is!!
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:)!!



Nutella Stuffed Bomboloni


A couple of years ago on National Doughnut Day (it’s June 5th if you want to mark your calendar), my daughter made a comment on social media that she was going to get doughnuts at a local dou…dough…doughnut shop.  What?!  My cupcake, cookie, cake, anything baked good snob daughter was going to buy doughnuts at a doughnut shop?!!! Can someone please take the knife out of my heart?

Well, I immediately searched for a doughnut recipe that wasn’t going to take a ton of rest time, and I found this Bomboloni recipe by Laura Vitale.  I’ve made many of her recipes and I knew these were going to be amazing!!  As I watched the video I was so excited because I knew I could have these finished before my daughter was finished her shift (she manages and waits at a local restaurant).

I removed the butter, eggs and milk from the refrigerator and gathered the remaining ingredients.

I was so excited to make these Bomboloni, and even more excited to see the look on my daughter’s face when I walked in bearing these bits of goodness!

As I was making the dough, I couldn’t believe how easy these were to make.  I put all the dough ingredients in my mixing bowl, and using the dough hook attachment, started the kneading process.  After five minutes, the dough came together and was so smooth!


The remaining process came together rather quickly and the outcome was amazing.  I’m going to walk you through the process…step-by-step!


  • 4 cups all purpose flour (480 grams)
  • 1/4 cup granulated sugar (50 grams), plus 1 teaspoon (4 grams)
  • 2 teaspoons *vanilla powder (8 grams)
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons active dry yeast (9 grams)
  • 1 cup milk (242 grams)
  • 2 large eggs, room temperature
  • 1/4 cup butter, softened to room temperature (56 grams)
  • Oil for frying Bombolini (I recommend peanut oil because it can withstand high temps)
  • Granulated sugar to coat doughnuts
  • Nutella to fill doughnuts


Place flour, sugar, salt and vanilla in your mixing bowl.  Whisk to incorporate ingredients.


Heat milk to 110 degrees (use food thermometer). Place yeast and teaspoon of sugar on top of warm milk and slightly mix.  Let sit for 5-10 minutes until yeast becomes active and bubbles.  It should look like this.


Add eggs, butter, and yeast mixture to the flour mixture.

Room temperature eggs and butter

With dough hook attachment, mix on medium speed for 5 minutes.  This dough comes together beautifully and is so soft and smooth.

Prepare a baking sheet lined with parchment paper sprinkled with flour.  Remove the dough from the mixing bowl and place on floured surface.  Roll out dough to approximately 1/2 inch thickness.

Cut 12 doughnuts using a 3″ cutter.  Cut the circles very close to one another as you don’t want to re-roll your dough or your final product won’t be as light and fluffy.

Place the circles at least 2 inches apart to allow room for the dough to rise.  Sprinkle the tops of the doughnuts with flour and place a light cotton towel on top and place in a warm spot to rise.  This will take 1 1/2 to 2 hours.


Doughnuts will puff up and double in size.

While the dough is rising, add your oil to your pan (I use my dutch oven.  Make sure you use a pan with a heavy bottom and sides.)  Place a candy thermometer in the oil and heat to 350 degrees.

Heat oil to 350 dgrees. If your oil is too hot it will burn your doughnuts, and if it’s not hot enough, the doughnuts will be oily.

Once your doughnuts and oil are ready, place dough into the oil (four at a time is good).

Cook approximately 2 minutes on each side.  Remove the doughnuts with a slotted spoon and place on paper towels to remove some of the oil.


Dredge the warm doughnuts in the sugar until coated (I used very fine sugar…also known as caster sugar, but regular granulated sugar works well too.)

Make a slit in the side of your doughnut with a sharp knife.  Put the tip into the slit and gently squeeze to fill the Bomboloni with the Nutella.  Do this gently and take your time or your doughnut will burst (I’m speaking from experience).

I place my Bomboloni upright in a container.

Bomboloni placed upright in a container.

You are going to love these delicious Bomboloni (Italian doughnuts), and they will go FAST!!

In case you were wondering, my daughter was so excited and happy to receive her Nutella stuffed Bomboloni (and so were her co-workers).

I love to bake and cook for the people I love and it puts a smile on my face every time I get a chance to do so!!  It’s my love language!!!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi.  I’d love to see your creations!


*This is the vanilla powder I use.  If you don’t have this, you can use regular pure vanilla extract.  Add it to the dough when you add the eggs.