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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture while continuing to mix until you achieve a very soft batter consistency.
- 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.
- Bake Donuts: Bake in the preheated oven for 10-12 minutes, or until the donuts become puffy and springy to the touch.
- 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.
- 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.
- 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.
- 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.
- 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
