Baked Espresso Donuts with Coffee Glaze Recipe

Introduction

These baked espresso donuts offer a delightful blend of rich coffee flavor and tender, cakey texture. Lightly sweetened with brown sugar and finished with a glossy espresso glaze, they make a perfect treat for coffee lovers anytime.

Ingredients

• 1/4 cup Water
• 2 tablespoon Instant Espresso Powder
• 1 cup All-Purpose Flour
• 1/2 cup Dark Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1 pinch Salt
• 2 tablespoon Vegetable Oil
• 2 tablespoon Vanilla Extract
• 1 Egg
• 1 cup Powdered Confectioners Sugar
• 2 tablespoon Water
• 1 tablespoon Instant Espresso Powder
• 1 dash Water

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C) and spray a 6-well donut pan with unflavored cooking spray.
2. Step 2: Bring 1/4 cup Water to a boil. Stir in 2 tablespoons Instant Espresso Powder until fully dissolved. Remove from heat and allow to cool.
3. Step 3: In a bowl, whisk together 1 cup All-Purpose Flour, 1/2 cup Dark Brown Sugar, 1 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, and a pinch of Salt.
4. Step 4: In the bowl of a stand mixer fitted with a paddle attachment, combine the cooled espresso mixture, 2 tablespoons Vegetable Oil, 2 tablespoons Vanilla Extract, and 1 Egg. Mix on low until smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture, continuing to mix until a very soft batter forms.
6. Step 6: Transfer the batter to a piping bag or a ziplock bag with the tip cut off. Pipe the batter evenly into the donut wells, filling each a little over halfway.
7. Step 7: Bake for 10-12 minutes, or until the donuts are puffy and springy to the touch.
8. Step 8: Let the donuts cool in the pan for 2-3 minutes, then remove them onto a rack to cool further.
9. Step 9: For the glaze, bring 2 tablespoons Water to a low boil. Stir in 1 tablespoon Instant Espresso Powder until dissolved.
10. Step 10: Combine the warm espresso liquid with 1 cup Powdered Confectioners Sugar. Add a dash of Water to thin the glaze until pourable. Adjust thickness with more sugar if needed.
11. Step 11: Dip the top half of each cooled donut into the glaze, then place on a plate to let the glaze set.
12. Step 12: Serve immediately or store in a sealed container for up to two days. Enjoy your homemade baked espresso donuts!

Tips & Variations

• Use a piping bag for even donut shapes, but a spoon works in a pinch.
• Try adding a pinch of nutmeg or cardamom to the batter for a warm spice twist.
• For a stronger coffee flavor, increase the espresso powder in the glaze slightly.
• Glaze can be substituted with a simple chocolate or vanilla glaze if preferred.

Storage

Store the glazed donuts in an airtight container at room temperature for up to two days. To reheat, warm briefly in a microwave for about 10 seconds or until just warmed through. Avoid refrigerating as it may dry out the donuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin or use silicone molds. Adjust baking time accordingly and keep an eye on doneness.

Will these donuts taste strongly of coffee?

The espresso powder gives a nice coffee aroma and flavor, but it’s balanced by the cinnamon and brown sugar, making them pleasantly mild and not bitter.

Baked Espresso Donuts with Coffee Glaze Recipe

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★★★★★

4.7 from 75 reviews

• Author: Luna
• Total Time: 27 minutes
• Yield: 6 donuts 1x

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Description

These Baked Espresso Donuts combine the rich, bold flavor of espresso with the warmth of cinnamon in a light, fluffy baked treat. Perfectly topped with a smooth espresso glaze, they’re an ideal coffee companion that’s easy to prepare and bake.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/4 cup Water
• 2 tablespoons Instant Espresso Powder (for batter)
• 2 tablespoons Vegetable Oil
• 2 tablespoons Vanilla Extract
• 1 Egg
• 2 tablespoons Water (for glaze)
• 1 tablespoon Instant Espresso Powder (for glaze)
• 1 dash Water (to thin glaze)

Dry Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Dark Brown Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1 pinch Salt
• 1 cup Powdered Confectioners Sugar (for glaze)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and generously spray a 6-well donut pan with unflavored cooking spray to prevent sticking.
2. Make Espresso for Batter: Bring 1/4 cup water to a boil, stir in 2 tablespoons instant espresso powder until fully dissolved, then remove from heat and allow to cool.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, ground cinnamon, and a pinch of salt to evenly distribute all the dry components.
4. Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment, combine the cooled espresso mixture, vegetable oil, vanilla extract, and egg on low speed until smooth and integrated.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture while continuing to mix until you achieve a very soft batter consistency.
6. Fill Donut Wells: Transfer the batter into a piping bag or a resealable plastic bag, cut the tip, and pipe the batter evenly into the donut wells until each is a little over halfway full for even rising.
7. Bake Donuts: Bake in the preheated oven for 10-12 minutes, or until the donuts become puffy and springy to the touch.
8. Cool Donuts: Remove the donuts from the oven, let them cool in the pan for 2-3 minutes, then carefully transfer them to a wire rack to cool completely.
9. Prepare Espresso Glaze: Heat 2 tablespoons of water until it reaches a low boil, dissolve 1 tablespoon instant espresso powder completely, then pour this espresso liquid into 1 cup powdered confectioners sugar and stir well.
10. Adjust Glaze Consistency: Add 1 dash of water to thin the glaze to a pourable consistency. If the glaze becomes too thin, add a bit more powdered sugar until it thickens appropriately.
11. Glaze Donuts: Dip the top half of each cooled donut into the espresso glaze, then place them on a plate or rack to allow the glaze to harden.
12. Serve and Store: Serve the donuts immediately for the best freshness, or store them in a sealed container at room temperature for up to two days.

Notes

• Use instant espresso powder rather than brewed espresso for a concentrated coffee flavor without adding extra liquid to the batter.
• Ensure the espresso mixture has cooled before mixing with the egg to prevent curdling.
• For easier filling, piping the batter produces more uniform donuts than spooning.
• Donuts are best enjoyed fresh but can be stored in an airtight container for one to two days without losing quality.
• You can adjust the glaze thickness by adding more powdered sugar or water depending on your preferred consistency.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: espresso donuts,baked donuts,coffee flavored dessert,easy donut recipe,homemade donuts,espresso glaze,breakfast donuts