Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon finely ground illy Arabica Selection Guatemala Whole Bean Coffee
  • 1/2 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/4 cup boiling-hot water
  • 5 teaspoons finely ground illy Arabica Selection Guatemala Whole Bean Coffee
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups confectioners sugar

Instruction

  • Preheat the oven to 350° F. Prepare a standard doughnut pan by lightly spraying with baking spray.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, coffee, and salt. In a small bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gently stir in the buttermilk mixture into the flour mixture, until just combined.
  • Fill the doughnut pan about 2/3 full – I use a pastry bag to make this easier, but it is not necessary. Bake for about 12-15 minutes or until a toothpick inserted into the doughnuts come out clean. Let the doughnuts cool for a few minutes before gently remove the doughnuts from the pan.
  • Make the glaze by brewing the coffee in the boiling water for 5 minutes. Strain into a bowl, and stir in vanilla and salt. Whisk in the powdered sugar in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Dip the doughnuts in the glaze and let the excess drip off. Let it cool on a wire rack…or enjoy immediately.