Baked Coffee Doughnuts Recipes

BAKED COFFEE DOUGHNUTS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
• In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
• Whisk together the flour, baking powder, salt, and nutmeg.
• In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.
• Add the dry ingredients, and mix until just combined. Do not overmix.
• Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
• Add the coffee and vanilla to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
• Dip each doughnut into the glaze, and leave to set on the wire rack.

CHOCOLATE DONUTS WITH COFFEE GLAZE

Steps:

• For the chocolate donuts: Preheat the oven to 375 degrees F.
• Spray a 12-cavity donut pan with cooking spray and set it aside.
• Whisk together the flour, granulated sugar, cocoa, salt, baking powder and baking soda in a large bowl. Whisk together the coffee, buttermilk, oil, vanilla and egg in a separate medium bowl until combined. Add the wet ingredients to the dry ingredients and mix to combine.
• Transfer the batter to a piping bag. Fill each cavity with batter until it comes about three-quarters of the way up the sides of the pan.
• Bake until a toothpick inserted into a donut comes out clean, about 12 minutes. Cool the donuts in the pan for 5 minutes, then remove to a rack and cool completely.
• For the coffee glaze: Mix together the confectioners' sugar, coffee and milk in a bowl until smooth. If it seems too thick, add more coffee little by little.
• Dip each donut halfway into the glaze, then allow excess to drip off. Sprinkle the tops with hazelnuts and sprinkles. Let set, about 30 minutes.

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

BAKED CHOCOLATE-COFFEE DONUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cavity donut pan with 1 teaspoon butter and set aside.
• Whisk flour, cocoa powder, and baking powder together in a large bowl. Set aside.
• Whisk brown sugar, 1/4 cup plus 2 tablespoons buttermilk, coffee, egg, 1 tablespoon butter, and vanilla extract together in another bowl. Add milk mixture to flour mixture; whisk until blended and smooth. Stir in chocolate chips.
• Pour batter into a large, resealable plastic bag, cut 1 corner, and squeeze batter into the prepared donut pan, filling each mold about 2/3 full.
• Bake in the preheated oven until donuts spring back when lightly pressed, about 8 minutes. Let cool in the pan on a wire rack for about 5 minutes; turn pan over directly onto rack to release donuts. Allow to cool for 5 minutes more.

APPLE CIDER DOUGHNUT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
• Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
• Store loosely covered at room temperature.