11/5/13

Vanilla Espresso Baked Donuts with Espresso Glaze


So, it's Tuesday morning. Happy Tuesday! I am kicking off my morning by drinking a huge cup of coffee... and giving you these photos of donuts. I wish I could give you a real donut, but here's the next best thing: a really easy recipe.

Why not give yourself the gift of Vanilla Espresso Donuts today?


Baked donuts are all over the internet right now -- they're easy, delicious, and best enjoyed hot from the oven... with plenty of glaze, of course.

These donuts are perfect for a workday morning because they add a little oomph of caffeine... perfect.

I adapted this recipe from Joy the Baker and Tracy of Shutterbean -- Joy's donuts, Tracy's glaze. It's the perfect mix! Read more for the recipe...




Vanilla Espresso Baked Donuts with Espresso Glaze
Adapted from Joy the Baker and Tracy Shutterbean

For the donuts:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar, packed
3 tablespoons unsalted butter, softened
1/4 cup Vanilla Espresso Almond Butter
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk

For the glaze:
1 teaspoon espresso powder
1 tablespoon hot water
3 oz. (6 tablespoons) cream cheese, melted
1 cup confectioners’ sugar
1 teaspoon vanilla
2-3 tablespoons milk

Preparation:

1. Preheat oven to 350℉. Grease a doughnut pan with non-stick cooking spray or melted butter, set aside.

2. In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl cream together the butter, Vanilla Espresso Almond Butter and brown sugar. Whip until creamy, light and fluffy, about 4 minutes. Add the egg and mix until completely incorporated. Stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk, starting and ending with the flour. Do it in three batches, adding flour and mixing until just combine. Then add a splash of the buttermilk and mix once more. Continue in this manner until all the flour and milk has been added. If necessary you can fold in the last bit of the flour to make sure you don’t overmix the batter which would result in dry doughnuts.

3. Spoon the batter into the prepared doughnut pan with a small spoon, filling the pan just a tad shy from the top. Bake in preheated oven for about 8 to 12 minutes or until golden brown and a toothpick inserted comes out clean. Make sure to keep an eye on them because they might be done sooner or might not be done after 10 minutes, depending on your oven. Let them cool in the pan and then transfer the doughnuts to a cooling rack until completely cooled.

4. In the meantime, make the glaze. In a small bowl, combine espresso powder with hot water and stir until dissolved. Add melted cream cheese and stir until well incorporated. Slowly combine confectioner’s sugar, adding vanilla & milk to thin out glaze. If the consistency is too thin, add more sugar. If too thick add a bit more milk.

5. Dunk the doughnuts, rounded side down, into the glaze. Allow the glaze to set for a bit before eating. Store any leftovers in an airtight container. Best if eaten within two days of making. Enjoy!

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