Tag Archives: doughnuts

Glazed Doughnut Twists

Glazed Doughnut TwistsWhen I think about my favorite recipes on this site, Overnight Yeast-Raised Doughnuts are pretty high on the list. Top five, for sure—probably top three. They are the absolute best doughnuts I have ever had in my life. Ever. EVER.Glazed Doughnut TwistsI’ve posted a couple more doughnuts since then (French Crullers and vegan Churros!). They’re all great, but I love the soft, fluffy slight-chewiness of a yeast-raised doughnut the most. What can I say? I love a classic.Glazed Doughnut TwistsIn fact, the only thing I love more than a classic is a classic with a twist. Most of the time that means an unusual flavor or method, but today it’s completely literal—Glazed Doughnut Twists, y’all! These double-size, yeasted, coiled beauties were one of my favorites to get at my childhood doughnut shop, and I am so happy that I can make them at home now 🙂 This recipe starts out just like my original yeast-raised doughnuts. The dough is identical and the method is the same all the way up through the overnight proof in the refrigerator and the punch-down in the morning.Glazed Doughnut Twists Glazed Doughnut TwistsAfter that, things change a little. Roll the dough into a 1/2-inch thick rectangle and slice it into twelve strips.Glazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsWorking with one strip of dough at a time, roll it into a rope, bend it in half, and give it a few twists. I recommend giving it an extra twist or two—the doughnuts will uncoil slightly between now and when they are done.Glazed Doughnut TwistsPlace the twisted doughnuts on pieces of wax paper before putting them on a baking sheet. Let them rise for 30 minutes in a warm, draft-free place.Next up, fry the doughnuts in 360F oil until they’re deep golden…Glazed Doughnut Twists…and then give them a dip in a classic doughnut glaze. The glaze recipe makes more than you’ll need to glaze a dozen doughnuts, but I find it’s always best to have extra when you’re dipping something. It takes the stress out of the whole process.Glazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsGlazed Doughnut TwistsI mean, doughnuts aren’t supposed to be stressful. They’re supposed to be delicious.Glazed Doughnut TwistsGlazed Doughnut TwistsY’all, these Glazed Doughnut Twists are beyond fantastic! They’re soft and puffy and flavorful, and the glaze…well, it sort of shatters and melts at the same time. It sounds odd when it’s characterized that way, but it’s divine. These doughnuts are the best of all fried pastry worlds, twisted into one simple, sweet treat.Glazed Doughnut TwistsOne last thing before I get to the recipe. I know making fried doughnuts at home seems too difficult or like it may be too much work, but you are absolutely capable of making these and they are worth every ounce of the (surprisingly minimal) energy they require. I believe in you! Now, go make the best doughnuts of your life!Glazed Doughnut Twists

Glazed Doughnut Twists
makes 1 dozen doughnut twists

2 cups bread flour*
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise)
1 cup buttermilk,* room temperature
3/4 cup (1 1/2 sticks) unsalted butter
2 large eggs, beaten, room temperature
2 quarts shortening or frying oil (like peanut, safflower, or canola), for frying

Classic Doughnut Glaze:
2 pounds confectioners sugar
1 teaspoon Kosher or sea salt
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
3/4 cup hot tap water

The night before:

In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside.

Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients. Fold in eggs until a sticky, shaggy dough forms. Turn dough onto a floured surface and knead for 6-8 minutes, until dough is smooth. Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and refrigerate overnight (8-12 hours).

The day of:

Cut a large sheet of wax paper into 12 8×3-inch rectangles. Place squares on two rimmed baking sheets.

Remove cold dough from the fridge and turn onto a floured surface. Roll into an 9×12-inch rectangle that is about 1/2-inch thick. Use a large, sharp chef’s knife to slice dough horizontally into 12 even strips.

Twist the dough. Working with one strip at a time (and loosely covering the remaining dough), roll the strip into a 13-inch rope. Bend it so that it’s a narrow arch, and then twist together, pinching together loose ends. Place on a rectangle of wax paper and then on the prepared pans. Repeat with remaining dough strips.

Gently lay plastic wrap or a sheet of wax paper over the tops of the pans and allow doughnuts to rise in a warm, draft-free environment* for 30 minutes. Once puffy, remove doughnuts from oven.

Place a cooling rack over a rimmed baking sheet, and set in close proximity to the stove. Also place tongs and a frying spider (if using) near the stove.

Heat shortening or oil to 360F. Add a couple of doughnuts (still on their the wax paper) to the hot oil. Almost immediately, use tongs to lift wax paper out of the oil. Discard. Fry doughnuts for 1-2 minutes per side, until golden and cooked through. Remove to rack. Let oil warm back up between batches. Continue with remaining doughnuts.

Make classic doughnut glaze. In a large mixing bowl, whisk all ingredients together until smooth. Pour glaze into a shallow dish. Dip one doughnut at a time, spooning more glaze over the top as you go. Transfer back to rack. Repeat with all remaining doughnuts. Glaze will set after 15-20 minutes.

Doughnuts are best the day they are made. Leftovers will keep in an airtight container at room temperature for about a day.

Notes:
1. If you do not have bread flour, you may substitute an equal volume of all-purpose flour. Your doughnuts will not have as much chew as those made with bread flour, but they will still be delicious.
2. If you do not have buttermilk, you may make a substitute with lemon juice (or vinegar) and milk. Pour 1 tablespoon of vinegar into a liquid measuring cup. Pour in milk until the liquid reaches the 1 cup mark. Let sit for five minutes before proceeding with the recipe as written. Whole and low-fat milks are fine, but I do not recommend skim or nonfat.
3. I preheat my oven to 200F, turn it off, and slide the doughnuts inside. After 30 minutes, they are puffy and ready to fry. Works every time.

Glazed Doughnut Twists

Friday Favorites: Holiday Breakfasts

How was your Thanksgiving? My family spent ours at my godparents’ ranch. The food and company were great and there were five dogs, so it was basically the best day ever.

Friday Favorites: Holiday BreakfastsBefore I start with the Christmas cookies, let’s talk about breakfast. It may be the most important meal of the day, but that doesn’t mean it has to be boring.

Today, I’m bringing you seven show-stopping recipes guaranteed to make your family and friends feel at home for the holidays.

Friday Favorites: Holiday BreakfastsMonkey Bread

Monkey Bread is basically cinnamon rolls, deconstructed. The sweet dough is cut into small pieces, dipped in butter, rolled in cinnamon-sugar, and baked in a tube pan. I like to finish it off with warm homemade caramel sauce.

Friday Favorites: Holiday BreakfastsScratch Biscuit Monkey Bread

Canned biscuits are a popular alternative to making Monkey Bread from scratch. If you’d like to cut down on time and skip the yeast without sacrificing flavor, this is the recipe for you. It’s made with a simple cream biscuit dough and can be ready in 90 minutes or less.

Friday Favorites: Holiday BreakfastsMarzipan Cinnamon Rolls

Cinnamon rolls are a popular Christmas morning breakfast for a reason. Swirls of buttery cinnamon-sugar goodness, fluffy rolls, and sweet glaze are hard to beat! But if you add in a can of marzipan, some almond extract, and some toasted slivered almonds, you might come close.

Friday Favorites: Holiday BreakfastsPuff Pancake {Dutch Baby}

Puff Pancakes were a common weekend breakfast in my house and remain a favorite to this day. The batter comes together in the food processor and is super easy to scale up and down to feed any number of guests! Everyone will love seeing you pull a big, puffy pancake out of the oven, and the crispy edges and custard-like center will have them coming back for seconds.

Friday Favorites: Holiday BreakfastsCaramel Apple Puff Pancake {Dutch Baby}

Puff Pancakes are a classic for a reason, but this time of year, I go for this Caramel Apple version. Sliced apples and pie spices are tossed together and baked into the pancake batter. When it comes out of the oven, it gets a drizzle of homemade caramel sauce–totally impossible to resist.

Friday Favorites: Holiday BreakfastsApple Cider Coffee Cake

Speaking of apples, I cannot say enough good things about this Apple Cider Coffee Cake. It’s super moist from an apple cider reduction, sour cream and tart apples, and it has two layers of that crunchy coffee cake crumb we all love!

Friday Favorites: Holiday BreakfastsOvernight Yeast-Raised Doughnuts

If there were ever a time to pull out all the stops and make homemade doughnuts, the holidays are it. This recipe is formulated so that you can make the dough one day and cut and fry doughnuts the next. Give them a dip in a simple chocolate glaze and shower them with sprinkles (or crushed candy canes!) before serving. These are the best doughnuts I have ever had, and I know you’ll love them too.Friday Favorites: Holiday Breakfasts

Did you make any of my recipes for Thanksgiving? Let me know in the comments or on social media using #e2bakes 💗

French Crullers

French CrullersLately, I’ve been all about homemade doughnuts (see here, here, and here). In that time, I have learned that a) homemade doughnuts are the best in the world, and b) they are easier than anyone would imagine. Seriously, if can make a quality homemade doughnut, anyone can!

French CrullersFrench CrullersToday, the obsession continues with homemade French Crullers, a.k.a. those light, fluffy, ridgy doughnuts you see behind every shop counter. While I was content with the Dunkin’ Donuts variation of this classic for years, I am now a homemade cruller convert. There’s no comparison between these and the mass-produced variety. The crispy piped ridges and airy middles are what my (current) doughnut dreams are made of.

French CrullersSo, what makes these crullers so French? Well, it’s all in the dough. Where most doughnuts rely on yeast or baking powder to help them puff, French Crullers are made with a classic French pastry dough: pâte à choux. You might be familiar with it in eclairs, cheesy gougeres, or as the airy shell in cream puffs (more on those soon).

Pâte à choux (pronounced “pat-a-shoe”) is unusual. It contains no chemical leaveners, instead relying on trapped steam to help it puff. Don’t worry–it’s only got six ingredients and it’s simple to make.

Like Churros, pâte à choux starts on the stove. Bring some whole milk, butter, a touch of sugar, and some salt to a boil over medium heat. Then, stir in some bread flour (we need the higher gluten content that it provides). Next, cook out the excess moisture. Turn down the heat and cook, stirring constantly, until you have a ball of dough. You’ll know it’s ready when there is a thin veil of dough on the bottom of the pan.French CrullersFrench Crullers

Transfer the dough ball to a mixing bowl and mix it with an electric mixer for one minute. This allows the hot dough to release a lot of steam. Next, beat three room temperature eggs in a measuring cup. With the mixer running, slowly stream in the eggs. The dough will start to become richer and thicker as it mixes. Once all three eggs are incorporated, lift the beater out of the bowl. Does the dough hanging off create a v-shape? It probably won’t at this point. Beat another egg and add it little-by-little, checking frequently to see if that v-shape is there. It may take all or part of another egg (the fifth, in this case) to achieve the right consistency. There is no guaranteed amount of egg in pâte à choux. This past weekend, I had one batch that only required 3 1/2 eggs, while another required 4 1/2. It all depends on how much moisture was cooked out on the stove. Long story short, make sure to have extra eggs.

When your pâte à choux is ready, it will be sort of sticky and gluey and look like this.French CrullersFrench Crullers

Load it into a pastry bag fitted with a large star tip and pipe rings on individual squares of parchment. You could fry them immediately, but they’d likely lose their signature ridges. I like to let my piped doughnuts sit uncovered at room temperature for half an hour–this allows the dough to rest and a sort of skin to form, guaranteeing a classic ridged final product.French CrullersFrench CrullersFrench Crullers

Next up, it’s time to fry. Heat a quart or two of frying fat (I used canola oil) to 350F. Carefully slip one cruller (still adhered to its parchment) into the oil. After a second or two, use tongs to remove the parchment from the oil. The doughnut will puff and turn deeply golden after 45 seconds or so. Flip it and continue to fry until it has a nice even color all over. Remove the doughnut from the oil and wait one minute. If it is properly cooked, it will stay intact–if not, it will collapse. Once you’re sure your first cruller is as it should be, continue frying the rest of them.

French CrullersFrench CrullersThe last step is to give these beautiful doughnuts a dip in a classic glaze. Let it set for 20 minutes or so before eating two. French Crullers are lower in sugar and calories than most doughnuts. I’m not saying they’re health food (because they’re definitely not), but you shouldn’t feel too much guilt about having a third. I sure didn’t.French Crullers

French Crullers
makes 12-16 doughnuts

1 cup whole milk
5 tablespoons unsalted butter
2 teaspoons granulated sugar
3/4 teaspoon fine sea salt
1 1/4 cup bread flour (I use King Arthur Bread Flour)
3 large eggs + 1-2 more, room temperature
1-2 quarts frying fat (I like shortening, safflower oil, or canola oil)

Glaze:
3 cups confectioners sugar
1 teaspoon pure vanilla extract
1 tablespoon light corn syrup (or mild honey)
4-5 tablespoons warm tap water

In a 4-quart saucepan, combine whole milk, butter, sugar, and salt. Bring to a full boil over medium heat, stirring frequently so that a skin does not form. Add bread flour all at once and stir in with a wooden spoon or silicone spatula. Reduce heat to low and continue to stir dough for 3-4 minutes, until a thin veil of dough covers the bottom of the pan. Remove dough to a large heat-proof mixing bowl.

Crack 3 large eggs into a liquid measuring cup and whisk with a fork until combined.

Use an electric mixer on low speed to beat the warm dough for 1 minute, until some steam has been released. Continue mixing while adding eggs in a thin stream, stopping occasionally to scrape down the bowl.

Once all three of the beaten eggs have been added, test the dough. Dip the end of the mixer into the dough and slowly pull upward. If the dough is sort of gluey and makes a V-shape, it’s ready. If not, beat another egg. Stream it in slowly–you may not need the whole egg. Check frequently to see if the dough is right. You may need part or all of a fifth egg.

Load dough into a piping bag (or gallon freezer bag) fitted with a large star tip. Cut a sheet of parchment into 16 3-4 inch squares. Lay squares on rimmed baking sheets. Pipe rings of dough onto squares. Let sit for 30 minutes at room temperature. Doughnuts may be frozen at this point, if desired.*

Position a rack over a rimmed baking sheet. Place near stove.

In a large, heavy-bottomed pot, heat frying fat until it reaches 350F. Slip one doughnut into the oil. After a second or two, it will detach from the parchment. Remove parchment with tongs. Continue to fry for 1-2 minutes, flipping when one side becomes deep golden brown. Remove to prepared rack. Wait one minute to make sure that the doughnut does not collapse (it will if it’s undercooked). Continue frying in batches of 1-2 doughnuts, until all have been cooked. Let doughnuts cool to room temperature.

Make the glaze. In a small mixing bowl, use a fork to whisk together confectioners sugar, vanilla, light corn syrup, and 4 tablespoons warm water until smooth and pourable. Add more water by the teaspoon, until the desired consistency is reached. Dip doughnuts one at a time, letting any excess glaze run back into the bowl. Place glazed doughnuts back on the rack. Glaze will set after 20 minutes.

French Crullers are best eaten the day they are made. If you must keep them overnight, leave them uncovered at room temperature.

Note:

To freeze piped crullers, lay them on a baking sheet and freeze until frozen. Transfer to a labeled freezer bag for up to a month. Let crullers thaw slightly while your oil is warming before proceeding with the recipe as written. They may take an extra minute to cook.

French Crullers

Overnight Yeast-Raised Doughnuts

Overnight Yeast-Raised DoughnutsYou guys, I have achieved a lot in my life, but I’m pretty sure I am proudest of these doughnuts. Today, at least.

Overnight Yeast-Raised DoughnutsAfter my yeast dough success with my Marzipan Cinnamon Rolls and Monkey Bread, I set my sights on yeast-raised doughnuts. I thought about them for a week, doing tons of research and reading about ratios. I started a batch on Saturday morning thinking that this would somehow be a simple one-and-done success. It’s safe to say I was a little over-confident.

Overnight Yeast-Raised DoughnutsThe first batch over-proofed and collapsed. I immediately started a second batch, wherein I killed yeast for the first time in my baking career. Neither batch made it to the point of frying. Frustrated, I decided to give up for the day and concentrate on making soup instead–it’s hard to screw up a pot of soup. I had dinner, watched Netflix, and tried to forget about my double failure.

Overnight Yeast-Raised DoughnutsBut, if you know me, you know I can’t move on quite so easily. That’s how I ended up making a third batch at 1am on Sunday morning. I mixed a shaggy dough and kneaded until it was smooth, before praying a little prayer to the doughnut gods and placing it in the fridge to rise overnight.

Overnight Yeast-Raised DoughnutsOvernight Yeast-Raised DoughnutsWhen I woke up around 10am, I took the cold, risen dough out of the fridge, rolled it to 1/2-inch thickness, and cut a bunch of doughnuts. I proofed them while I inhaled the first of two large iced coffees.

Yes, I did all the rolling and cutting pre-coffee. I deserve a medal. Or an extra doughnut.

Overnight Yeast-Raised DoughnutsI heated some shortening in my largest cast iron skillet and got to frying…and I had my first glimmer of success. Sometimes the third time really is the charm. I gave that batch a dip in a classic glaze and took a bite. They were soft and a little chewy with a crisp edge–they were just a little one-note in terms of flavor.

Sunday night, I made a fourth batch of dough, this time with the tiniest bit of nutmeg. I cut and fried again on Monday morning, gave the doughnuts a dip in a quick chocolate glaze, threw some sprinkles on top, and…

Overnight Yeast-Raised Doughnuts
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩!!!!!!!!!!

Y’all, these are the best doughnuts I have ever had. Ever. Ever ever ever. I logically know that there is someone out there who makes a better homemade doughnut than I do, but…damn, these are GOOD. I can usually resist the treats I make, but not these. Nope. The crisp fried edge, the slightly chewy interior, the chocolate dip, the smattering of sprinkles–I just can’t help myself. Add in that this recipe basically comes together in the fridge–meaning that you can have warm, fresh doughnuts pretty soon after you wake up–and…well, this is about as good as breakfast gets.Overnight Yeast-Raised Doughnuts

Looking for more doughnuts? Check out my Glazed Cream Cheese Cake Doughnuts and my Coffee Glazed Chocolate Cake Doughnuts.

Overnight Yeast-Raised Doughnuts
makes about 2 dozen 2 1/2-inch doughnuts and doughnut holes 

2 cups bread flour*
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon Kosher or sea salt
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise)
1 cup buttermilk*
3/4 cup (1 1/2 sticks) unsalted butter
2 large eggs, beaten, room temperature
2 quarts shortening or frying oil (like peanut, safflower, or canola), for frying

In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside.

Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients. Fold in eggs until a sticky, shaggy dough forms. Turn dough onto a floured surface and knead for 6-8 minutes, until dough is smooth. Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap and refrigerate overnight.

Cut a large sheet of wax paper into 30 4-inch squares. Place squares on two rimmed baking sheets.

Remove risen dough from refrigerator and punch it down. Turn cold dough back onto a floured surface and roll to 1/2-inch thickness. Use a 2 1/2-inch doughnut cutter or graduated cookie cutters to cut doughnuts. Place cut doughnuts on individual squares. Place doughnut holes at least one full inch apart on wax paper. Re-roll scraps as necessary.

Gently lay plastic wrap or a sheet of wax paper over the tops of the pans and allow doughnuts to rise in a warm, draft-free environment* for 45-60 minutes. Once puffy, remove doughnuts from oven.

Place a cooling rack over a rimmed baking sheet, and set in close proximity to the stove.

Heat shortening or oil to 350F. Working in small batches, fry doughnuts 1-2 minutes per side, until golden. Remove to rack. Continue with remaining doughnuts. Doughnut holes will only need 30 seconds per side.

At this point, unadorned doughnuts and doughnut holes may be frozen for up to a month. Otherwise, proceed with dipping (see Chocolate Dip recipe below).

Dipped doughnuts are best the day they are made.

Notes:

  1. If you do not have bread flour, you may substitute an equal volume of all-purpose flour. Your doughnuts will not have as much chew as those made with bread flour, but they will still be delicious.
  2. If you do not have buttermilk, you may make a substitute with lemon juice (or vinegar) and milk. Pour 1 tablespoon of lemon juice into a liquid measuring cup. Pour in milk until the liquid reaches the 1 cup mark. Let sit for five minutes before proceeding with the recipe as written. Whole and low-fat milks are fine, but I do not recommend skim or nonfat.
  3. I preheat my oven to 200F, turn it off, and slide the doughnuts inside. After 45-60 minutes, they are puffy and ready to fry. Works every time.

Chocolate Dip
makes enough for 2 dozen 2 1/2-inch doughnuts and doughnut holes 

1 1/2 cups confectioners sugar
1/4 cup natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 tablespoon light corn syrup (or mild honey)
3-5 tablespoons milk
rainbow sprinkles, optional

In a small mixing bowl, whisk together confectioners sugar, cocoa powder, and salt. Mix in corn syrup and 3 tablespoons of milk. Add additional milk by the tablespoon until desired consistency is reached.

Set a cooling rack over a sheet of wax paper.

Dip doughnuts one at a time and place them on the prepared rack. Decorate with sprinkles before dip sets, if desired (I usually do this after I’ve dipped four doughnuts). Dip and sprinkle doughnut holes.

Chocolate Dip will set after about 20 minutes.

Overnight Yeast-Raised Doughnuts

Coffee Glazed Chocolate Cake Doughnuts

Coffee Glazed Chocolate Cake DoughnutsThey say that it takes 10,000 hours to become an expert in something. I don’t know how many hours I’ve spent baking over the last four years, but I can tell you that it’s a lot. I’m definitely not an expert yet, but at this point, I can look at cookie dough or cake batter and know if it’s going to bake properly or not. If I am out of an ingredient, I can almost always make substitutions with stuff I have on hand and get a good result. I’m not trying to brag–I’m just saying that experience has taught me a few things.

Want to know one field in which I am decidedly not an expert? Doughnut-making. Oh my goodness. Last year, I posted some Glazed Cream Cheese Cake Doughnuts. They were my first foray into fried dough (except for a time in college where I tried to make doughnuts from prepackaged red velvet cake mix–don’t do that). It took me two batches to get them right. I thought I had this doughnut business nailed.

Oh, how wrong I was.

Coffee Glazed Chocolate Cake DoughnutsWhile my oven was down a couple of weeks ago, I started thinking of recipes I could make without it. My stove still worked, so doughnuts seemed like a good option. I looked at my previous doughnuts, researched chocolate cake doughnuts on the internet, wrote a recipe, and got to work.

Coffee Glazed Chocolate Cake DoughnutsThe first batch, made with Dutch process cocoa powder, had a good chocolate flavor, but was very dry. For the second batch, I replaced some of the flour with cornstarch and added nutmeg for that “doughnut shop” flavor. Also, I had run out of Dutch process cocoa, so used natural unsweetened. The batch was less dry, but tasted mostly like nutmeg and not at all like chocolate. I knew I had to use Dutch process cocoa in all future attempts, but couldn’t figure out why it was all so dry, so I hung up my frying spider for a few days.

Wednesday afternoon, it hit me: I had been using butter as the fat in my doughnuts. Butter is 84% fat and 15% water. Water evaporates. Cocoa powder dries things out by nature. If I wanted an edible doughnut, I’d have to use oil in the dough, just like I use oil in my chocolate cake recipe. I came home from work, put together a soft dough with oil and buttermilk and refrigerated it overnight. Thursday morning, I rolled and cut the dough into doughnuts, heated some shortening (it leaves less of an aftertaste than canola oil), and got to frying. I finished them off with a dip in a coffee glaze.

Coffee Glazed Chocolate Cake DoughnutsCoffee Glazed Chocolate Cake DoughnutsI may not ever become an expert at making doughnuts, but with this recipe in my back pocket I’m okay with that. The doughnuts themselves have a moderate chocolate flavor that might not be anything special with a plain glaze, but paired with this coffee glaze, they’re really delicious. Chocolate and coffee are a dream team, bringing out the best in each other. Plus, nothing goes with a doughnut quite like coffee.

Making homemade doughnuts may seem like a daunting task (and to some degree, it is), but they’re a fun treat to make every once in a while. It’s like having a breakfast time party trick. Sure, you could make French toast or pancakes or scones this weekend, but maybe you should change it up and make Coffee Glazed Chocolate Cake Doughnuts instead. And then invite me over. I’ll bring the coffee.Coffee Glazed Chocolate Cake Doughnuts

Coffee Glazed Chocolate Cake Doughnuts
Glaze adapted from Handle the Heat
makes about 2 dozen small doughnuts and doughnut holes

Chocolate Cake Doughnuts:
2 cups all-purpose flour
1/4 cup cornstarch
3/4 cup Dutch process cocoa powder (not natural unsweetened)
pinch of ground nutmeg
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3 tablespoons neutral-flavored oil
2/3 cup granulated sugar
2 large eggs + 1 large egg yolk, room temperature
1/3 cup buttermilk, room temperature
1 quart (4 cups) vegetable shortening (or neutral-flavored oil), for frying

Coffee Glaze:
1 pound confectioner’s sugar
1/2 teaspoon Kosher or sea salt
2 teaspoons light corn syrup (or brown rice syrup)
1 1/2 teaspoons pure vanilla extract
3 fl oz strong hot coffee (I used decaf)

Whisk together flour, cornstarch, nutmeg, cocoa powder, baking powder, and salt in a large mixing bowl. Set aside.

In a separate large mixing bowl, whisk together oil and sugar until sandy. Add eggs and egg yolk one by one, whisking after each addition. Stir in vanilla and buttermilk. Use a silicone spatula or wooden spoon to fold in the dry ingredients until a sticky dough forms. Wrap dough in plastic wrap and chill at least an hour (or overnight).

Line a baking sheet with parchment paper. Set two cooling racks over wax paper.

On a heavily floured surface, use a rolling pin to roll dough to 1/2-inch thickness. Use a doughnut cutter or graduated cookie cutters to cut doughnuts. Re-roll as necessary. Lay cut doughnuts and doughnut holes on prepared baking sheet.

Place vegetable shortening in a large heavy pot. Heat shortening until it reaches 350F. Add cut doughnuts in batches of three or four. Let fry about 1.5-2 minutes per side. Remove cooked doughnuts to prepared racks. Continue frying until all doughnuts and doughnut holes have been cooked.

Make the glaze. In a large mixing bowl, whisk together confectioner’s sugar and salt. Add corn syrup, vanilla, and coffee, and continue whisking until smooth. Dip doughnuts and doughnut holes one at a time before placing back on the cooling racks. Let glaze set for twenty minutes before enjoying. Doughnuts are best eaten the day they are made.

Coffee Glazed Chocolate Cake Doughnuts