Espresso Glazed Chocolate Doughnuts Recipe

Name: Espresso Glazed Chocolate Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1/4 cups Dutch Processed Cocoa Powder; 1/2 teaspoons Ground Espresso (or Instant Espresso Powder); 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 2 Tablespoons Unsalted Butter, melted; 2/3 cups Granulated Sugar; 1 Large Egg; 1/2 cups Sour Cream; 1/4 cups Milk; 1 teaspoon Pure Vanilla Extract; FOR THE GLAZE:; 1-1/2 cup Confectioners Sugar; 1/2 teaspoons Ground Espresso (or Instant Espresso Powder); 1/2 teaspoons Pure Vanilla Extract; 4 Tablespoons Milk

Servings: persons

1 cup All-purpose Flour
1/4 cups Dutch Processed Cocoa Powder
1/2 teaspoons Ground Espresso (or Instant Espresso Powder)
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
2 Tablespoons Unsalted Butter, melted
2/3 cups Granulated Sugar
1 Large Egg
1/2 cups Sour Cream
1/4 cups Milk
1 teaspoon Pure Vanilla Extract
FOR THE GLAZE:
1-1/2 cup Confectioners Sugar
1/2 teaspoons Ground Espresso (or Instant Espresso Powder)
1/2 teaspoons Pure Vanilla Extract
4 Tablespoons Milk

1
Preheat oven to 350u00b0F. Grease a 6-cavity doughnut pan with baking spray and set aside.
2
In a large bowl, whisk together flour, Dutch cocoa powder, espresso, baking powder, baking soda, and salt.
3
In a medium bowl, add melted butter. Whisk in sugar, egg, sour cream, milk and vanilla.
4
With a rubber spatula, fold wet ingredients into dry. Scoop batter into a piping bag. Pipe batter into the doughnut pan, 3/4 full. Place doughnut pan into the oven and bake for 14-16 minutes, or until puffed and a toothpick inserted into the center comes out clean.
5
Cool in the pan for 5-10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining doughnut batter (I was able to make 8 doughnuts).
6
While doughnuts are cooling, prepare glaze by whisking all the ingredients together in a wide shallow bowl. Start with 3 tablespoons of milk and check consistency. Add another tablespoon if it's too thick.
7
Dip each donut halfway into the glaze. As you lift each doughnut out, shake it a little to remove excess glaze, then place on a cooling rack to set.
8
Recipe adapted from Pastry Affair.

515

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 17 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1/4 cups Dutch Processed Cocoa Powder, 1/2 teaspoons Ground Espresso (or Instant Espresso Powder), 1/2 teaspoons Baking Powder, and more.

Yes, Espresso Glazed Chocolate Doughnuts 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.

Espresso Glazed Chocolate Doughnuts

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