Chocolate donuts with coffee glaze

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 315, total fat 15 G., saturated fats 2 G., proteins 5 G., carbohydrates 44 G., fiber 3 G., cholesterol 16 mg, sodium 212 mg, sugar 28 G.

Freshly brewed coffee enhances the chocolate flavor of these delicious donuts, making it richer and more intense. Coffee is added to both the dough and the sugar glaze. Glaze the donuts once they've cooled completely, and immediately sprinkle with chopped hazelnuts to help them stick to the sticky glaze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate donuts

1.5 cups premium flour
1 cup granulated sugar
0.5 cup cocoa
3/4 teaspoon coarse salt
1 teaspoon baking powder
0.5 tsp of soda
0.5 cups of brewed coffee at room temperature
6 tablespoons of sour milk or kefir
6 tablespoons of vegetable oil
1 tsp vanilla extract
1 large egg
Special equipment: 12-piece donut pan; pastry bag

Coffee glaze

1 cup powdered sugar
2 tablespoons brewed coffee, or more as needed
1 tbsp. milk
1 cup chopped toasted hazelnuts
Sprinkles for decoration

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, hazelnuts, cocoa, coffee

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a donut pan with cooking spray and set aside.
Chocolate donuts:

In a large bowl, combine the flour, granulated sugar, cocoa, salt, baking powder, and baking soda. In a separate medium bowl, combine the coffee, sour milk, butter, vanilla, and egg until smooth. Add the liquid mixture to the flour mixture and knead until smooth.

Transfer the batter to a pastry bag. Fill each donut cavity about three-quarters full with batter. Bake until a toothpick inserted into the donut comes out clean, about 12 minutes. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Coffee glaze:

Mix powdered sugar, coffee, and milk in a bowl until smooth. If the glaze seems too thick, add a little more coffee. Dip each donut halfway into the glaze and let any excess drip off. Sprinkle with hazelnuts and sprinkles. Let set for about 30 minutes.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Calorie content of prepared meals / Oven / Breakfast / Desserts / Donuts, pies, buns

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