Coffee Baked Donuts with Espresso Glaze
These coffee baked donuts are moist, fluffy, and have a tender cake-like texture. They're dipped in a rich espresso glaze that all coffee lovers are gonna want as a sweet breakfast treat!
Servings: 6 donuts
Calories: 307kcal
Equipment
- Donut Pan
- Mixing Bowls
- Piping Bag
Ingredients
Coffee Donuts
- 1 cup all-purpose flour
- 1 tablespoon espresso powder
- ½ tablespoon cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature preferred
- ½ cup brown sugar
- ¼ cup milk room temperature preferred
- ¼ cup yogurt (plain or vanilla), room temperature preferred
- 1 teaspoon vanilla extract
Espresso Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon espresso powder
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.
Coffee Donuts
- In a medium-sized bowl, whisk together the flour, espresso powder, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined.
- Add the dry ingredients into the wet and gently fold together using a rubber spatula until combined (be careful not to over mix).
- Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
- Bake the donuts for 9-11 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.
Espresso Glaze
- In a small bowl, mix together the powdered sugar, melted butter, espresso powder, and 2 tablespoons of milk until combined. If too thick, add ½ tablespoon of milk. If too thin, add ½ tablespoon of powdered sugar.
- Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Once set, serve immediately and enjoy!
- Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.
Notes
- Baking Pan: You'll need a 6-count donut pan like this one or this wilton donut pan. I have both of these and use them interchangeably. Be sure to spray it with non-stick cooking spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Donut Batter: I find it so much easier to scrape the donut batter into a pastry bag or a large ziplock bag and pipe the batter into the donut cups. This method makes it less messy too.
- Donut Glaze: Be sure the donuts are completely cooled before dipping into the icing. If not, the glaze will slide off and not stick to the donuts properly.
Nutrition
Serving: 1donut | Calories: 307kcal | Carbohydrates: 56g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 196mg | Potassium: 136mg | Fiber: 1g | Sugar: 39g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
