Baked Red-Eye Doughnuts
Ingredients
Directions
For the Doughnuts
1 c
all-purpose flour
2 tbsp
instant coffee, ground to a fine powder*
Use a mortar and pestle or crush using a spoon against a bowl or plate.
*Show Note
0.25 c
unsweetened dark cocoa powder
0.5 tsp
baking powder
0.25 tsp
salt
0.25 c
whole milk
0.5 c
dark brown sugar
1 lg
egg
3 tbsp
vegetable oil
0.5 tsp
vanilla extract
doughnut pan
For the Glaze
2 c
confectioner’s sugar
2 tbsp
instant coffee or espresso powder
2 tbsp
whole milk
Baked Red-Eye Doughnuts
Infused with coffee and drenched in an espresso glaze, these easy-to-make baked doughnuts provide an extra jolt of energy on sleepy mornings. My favorite time to serve them? That morning you need an extra boost.
6 doughnuts
- Preheat the oven to 350°F, grease the doughnut pan with butter.
- In a medium bowl, sift together flour, coffee, cocoa powder, baking powder, and salt.
- In another bowl, whisk together milk, brown sugar, egg, oil, and vanilla. Add the mix to the dry ingredients and combine thoroughly.
- Fill a pastry bag with the batter (or use a zippered plastic bag and cut one of the bottom corner tips off with scissors before piping) and fill each doughnut pan mold two-thirds full.
- Bake for 6-7 minutes. Cool the doughnuts on a rack for at least 20 minutes.
- Prepare the glaze: In a shallow bowl, whisk together confectioner’s sugar, instant coffee, and milk. Add more or less milk depending on how thick you want the glaze.
- Dip each doughnut into the coffee glaze, place on a cooling rack above a tray or parchment paper, and allow at least 20 minutes for the glaze to set.
Recipe by Kate Kosaya
Kate Kosaya
Kate Kosaya is a New York City-based food photographer, stylist, and content creator. She spends her free time cooking, collecting props, and blogging about life and food at LublYou.com.