Baked Espresso Donuts Recipe

Name: Baked Espresso Donuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DONUTS:; 1/4 cups Water; 2 Tablespoons Instant Espresso Grounds; 1 cup All-purpose Flour; 1/2 cups Dark Brown Sugar; 1 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1 pinch Salt; 2 Tablespoons Vegetable Oil; 2 Tablespoons Vanilla Extract; 1 whole Egg; FOR THE GLAZE:; 2 Tablespoons Water; 1 Tablespoon Instant Espresso Grounds; 1 cup Powdered Sugar; 2 dashes Additional Water, To Thin Out The Glaze

Servings: persons

FOR THE DONUTS:
1/4 cups Water
2 Tablespoons Instant Espresso Grounds
1 cup All-purpose Flour
1/2 cups Dark Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 pinch Salt
2 Tablespoons Vegetable Oil
2 Tablespoons Vanilla Extract
1 whole Egg
FOR THE GLAZE:
2 Tablespoons Water
1 Tablespoon Instant Espresso Grounds
1 cup Powdered Sugar
2 dashes Additional Water, To Thin Out The Glaze

1
Preheat oven to 375u00b0F and spray a 6-well donut pan with unflavored cooking spray. In a small pot, bring the 1/4 cup of water to a boil. Stir in the espresso powder and let it dissolve in while you keep stirring for a minute. Take it off the heat and let it cool. While it cools, whisk the flour, brown sugar, baking powder, cinnamon and salt together in a bowl for the dry ingredients. Get out a stand mixer and fit it with the paddle attachment. Combine the cooled espresso (keep the pot out), vegetable oil, vanilla, and egg in its bowl. Mix them together until smooth on low. Then slowly pour in the dry ingredients until you have a very soft batter.
2
Scoop the batter into a piping bag or a ziplock bag and cut the tip. Pipe the batter evenly among the 6 donut wells so that they are all about a little over halfway full. Bake them for 10-12 minutes, until puffy and springy. While they bake, make the easy glaze. Bring the 2 tablespoons of water to a low boil and dissolve the espresso in it just like you did before. Pour it into the powdered sugar and stir it together. Pour in a dash or two of water to thin it out and make it an easily pourable glaze. If you find it got too watery, just add a little more sugar. Let the donuts cool for 2-3 minutes once they are done and turn them out onto a rack to cool some more. Submerge the top half of each donut in the glaze and transfer them to a plate to top side up to harden. Serve immediately and enjoy! They also keep for a day or two in a sealed container.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE DONUTS:, 1/4 cups Water, 2 Tablespoons Instant Espresso Grounds, 1 cup All-purpose Flour, and more.

Yes, Baked Espresso Donuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Espresso Donuts

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