Prep: 20 min
Bake: 45 min
Yield: 12 servings
You know that first time you tried a coffee that made you realize you’d been missing out all your life? This classic pairing is that squared. Nothing better than freshly-made donuts…except freshly-made donuts topped with coffee glaze.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. butter, room temperature
- 1/3 cup brown sugar
- 1 large egg, room temperature
- 1/3 cup buttermilk
- 1/4 cup cold brew coffee
- Vegetable or canola oil, for frying
- 1 cup powdered sugar
- 2 Tbsp. cold brew coffee
- Combine flour, baking powder, baking soda and salt in a large bowl.
- Beat brown sugar and butter in the bowl of a stand mixer on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3” thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter or glass, then use 1" cutter or glass to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used.
- Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375 degrees F or until a bit of batter browns and floats to the top when tested.
- Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
- For glaze, whisk powdered sugar and coffee in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
About the ChefSabastian Desotelle
True confession: I don’t have a daily coffee habit…For me, coffee – and especially really great coffee – is made to be savored. So I always look for ways to highlight the sweet, roasty notes of coffee in my homebrew and on my table.