Tuesday, July 7, 2009

Coffee Glazed Doughnuts

Ok, I know that I haven't been around for a long time. But in my defence I've been going through Radio Therapy. Yeah! it's a lame excuse, but it's a true one too. Have baked some cookies and some cupcakes just for us in the house though.

But, attention my dear testers (a.k.a -family and friends) I have been researching some recipes to play around with, make some changes and add to my list of must haves. So, be alert to new flavors and a lot of eating. I'll be posting those recipes too.

I caught my eye on a recipe the other day watching Food Network. It's from Giada De Laurentiis, a great chef in my opinion.

Enjoy a:

Coffee Glazed Doughnuts

To make the doughnut dough:

4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest


In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes.

Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth.

Refrigerate the dough for 15 minutes.

For the glaze:

1/4 cup whipping cream
1 tablespoon coffee liqueur
2 teaspoons espresso powder
2 cups powdered sugar
Water, as needed


In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.

Now, it's time to fry them up:

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat.

Drop scoops (about 1 tablespoon) of the dough into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.

When the doughnuts are cool enough to handle, dip the top halves in the glaze.

Serve immediately and enjoy each and everyone of them, I bet you can't just have one.

Note: For another twist to this recipe you can change the glaze with any flavor you like or to keep the citrus flavor going you can try substituting the coffee with some lemon juice. I'm sure you'll come up with a great glaze of your own.

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