Baked Espresso Glazed Doughnuts


Everyday at 3PM I crave doughnuts. It was waaaaaaay worse when I was pregnant. I should tell you about that Krispy Kreme incident. Wait. I’ll keep that between me and my husband. When I have these daily doughnut fantasies, they usually involve a cup of coffee. I’m sitting at a table all by myself, inhaling my first doughnut and then savoring every last bite of the second. Unfortunately in real life, I can’t fully give into my coffee & doughnut fantasy because if I drink coffee after 12pm, I turn into a gremlin. Even decaf is no good. My mind & body are weird. That’s a fact.

Let’s smash/bang the two and give you the best of both worlds. Coffee & Doughnuts? How about coffee IN doughnuts. Yeah, I did it. Can you imagine if you drank coffee with espresso glazed doughnuts? That’s like uber meta, is it not? I can’t deal with that fantasy! No sleep for days!! College final exams, anyone?

I have to tell you that these baked chocolate doughnuts have a little espresso kick in them but they’re pushed over the edge of deliciousness with a creamy espresso glaze. They’re almost like caramel chocolate candies but with no caramel. Maybe they’re kinda like Vietnamese coffee? Hmm! All I know is that they’re deeeeeeelish and yes, definitely caffeinated. I did my fantasy right and ate two…bites? doughnuts? Wait. I’m not telling.

And we’re off!

Ingredients! Round one!

Dry ingredients? Check!

Wet ingredients start getting mixed up. Vanilla, oil & egg. CHECK.

Buttermilk & brown sugar go in. MIX.

Dry meets wet.

Batter is made. I put the batter in a ziplock bag and piped it into prepared doughnut pan.

TADA! Doughnut pan is full and ready to go in the oven!

After about 10-12 minutes they’re done!

While they’re cooling, we make the glaze. It starts with melted cream cheese! We mix the espresso powder with boiling hot water and stir it into the cream cheese. Then we add vanilla, powdered sugar and stir stir stir. To make the glaze more glazey, we add milk to thin it out.

Here’s the consistency. It almost has a sweetened condensed milk vibe!

One by one we dip the doughnuts in.

And then one by one we sprinkle them with chocolate sprinkles.

And then we marvel….

And then we dig in…

And then we get our coffee & doughnut fix ON.

Baked Espresso Glazed Doughnuts

makes 6

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

for the topping:

  • 1 teaspoon espresso powder
  • 1 tablespoon hot water
  • 3 oz. (6 tablespoons) cream cheese, melted
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk
  • chocolate sprinkles (optional)

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray & set aside. In a large bowl, whisk flour, cocoa, baking soda, espresso powder and salt. In a small bowl, whisk buttermilk, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & well incorporated.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 10-12 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.

In a small bowl, combine espresso powder with hot water and stir until dissolved. Add melted cream cheese and stir until well incorporated. Slowly combine confectioner’s sugar, adding vanilla & milk to thin out glaze. If the consistency is too thin, add more sugar. If too thick add a bit more milk.

Dip cooled doughnuts into bowl of glaze and allow excess frosting to drip back into bowl. Transfer to rack. Top with chocolate sprinkles and serve. Doughnuts will keep in an air tight container for 2-3 days.

Related Posts Plugin for WordPress, Blogger...

100 Comments

say something
  • January 23, 2013

    You are KILLING ME. I have a great love for Vietnamese coffee so I’m guessing these doughnuts would be a new love. I would like to fiddle around with this recipe and make it gluten free!

  • Missy
    January 23, 2013

    Hey Tracy… so do you think decaf instant coffee would work in this?

  • January 23, 2013

    Oh my goodness. I totally agree with Jade – I LOVE Vietnamese coffee, and these sound like the doughnut version of Vietnamese coffee!!! In other words, amazeballs. Totally gotta make this soon. :D

  • Celeste
    January 23, 2013

    Tracy! I have all these things. In my kitchen. Like right now! Starting a recipe at 12:16 am is advisable, right? Especially when said recipe involves espresso, right? Oh Lordy. Imma marry that doughnut.

  • January 23, 2013

    You have outdone yourself. And I always love to hear from a fellow donut lover. For some reason I feel like I am the only one, all alone in this world (which would be kinda awesome–more donuts for me!)

    I am most definitely going to test drive these…Haha, and I love Celeste’s comment–no way, girl, Imma marry that donut–I saw him first.

    • Celeste
      January 23, 2013

      bwahahahaha! that doughnut is going polyg on us all!

  • January 23, 2013

    I happen to have buttermilk that I need to use up and I almost made donuts tonite but got sidetracked. Now I HAVE to because these are gorgeous!

  • January 23, 2013

    Baked. Espresso. Glazed. Donuts. SHUT UP WITH THAT. Seriously. I am going to have to go buy a donut pan specifically for this recipe. I hope you’re happy. Happy Wednesday, mama!!

    merci,
    Shannan

  • January 23, 2013

    Okays stop it right there, I need someone to deliver these to me ASAP!

  • January 23, 2013

    you and your maj are both smash/banging things today!

    • Tracy
      January 23, 2013

      Haha! I noticed that too. SMASHBANG.

  • January 23, 2013

    These looks soooooo good! I’m really craving one…. If you don’t have a donut pan, what do you suggest using? I was thinking I could always cut a hole out in the center once they’re baked…but I’m not real sure that would work. Any suggestions?

    • January 23, 2013

      Same question here! Could you pipe them into little donut holes? Or is the batter too wet? Could I make them in a mini muffin tin?

      • January 23, 2013

        Same question x3! Really wanna make this but I’m moving to the other side of the world in a few months, not looking to buy more kitchen stuff :(

      • Tracy
        January 23, 2013

        I’d try a mini muffin tin! I think they need a mold to keep structure!

    • Tracy
      January 23, 2013

      Use a muffin tin!

      • January 24, 2013

        That’ll be exactly what i will do!

  • January 23, 2013

    hell yes! ps, I love the colors happening here.

    also, I can’t drink coffee in the afternoon anymore either–or else I end up with hamster-wheel brain at night and pretty much never fall asleep.

  • These need to be in my life immediately. IMMEDIATELY. Mmmm!

  • these look so amazing. i seriously want to drop everything i am doing and make these now!
    also, sprinkles make me happy. :)

  • January 23, 2013

    Espresso in doughnuts .. you’re amazing, and all of the coffee addicts are thanking you [including me]!!
    This doughnut recipe sounds simple with no crazy ingredients. I need to try this one out soon!

  • Sarah
    January 23, 2013

    Mmm. Donuts!

  • January 23, 2013

    Incredible! Coffee and sweet lovers(like me) will appreciate this recipe.

    Sounds amazing!!

    Regards,

    @photorecipe

  • January 23, 2013

    Oh.My.God. I have to have these! I ordered a pan from Amazon as soon as I read this post. I also had an “incident” involving doughnuts when I was 7 months pregnant, there was a doughnut or two (or five) involved.

    I have a question though. Do you think they’ll freeze well after baking?

  • January 23, 2013

    I’m drooling!! I just came back home and craving something sweet and i saw your recipe. I need to get on of those doughnut pans, never knew it existed! I have made mine by hand, with frying in oil! Oven makes it less greasy haha. Thanks for this recipe!

  • January 23, 2013

    Would’ve appreciated a text warning about THIS post, TRACYYYYY. I am really looking forward to a donut. Also, coffee and donut togeter? You’re killing me in the best way.

  • January 23, 2013

    You are an EVIL GENIUS.

    And I mean that in the best possible way, natch.

    Good God, how do I delete these doughnuts from my brain?

  • January 23, 2013

    Sweet! My two favorite food groups!

  • January 23, 2013

    oy! You are killing me! I’ve been craving doughnuts like none other for a few weeks now, and am about to cave and buy a doughnut pan. I really should just do it. These look like my dream come true, in a doughnut.

  • January 23, 2013

    Mmm these looks so delicious.
    I’ve been interested in baking donuts for a while so I might have to give these a go soon!

  • These look stunning! Yes, doughnuts can be stunning (and breathtaking) in my book!

  • January 23, 2013

    Oh you’re killing me. Removing the ‘&’ from coffee and doughnuts. If you think about it, you’re providing an efficiency service (in the form of deliciousness).

  • January 23, 2013

    Oh my god, oh my god, oh my god….is all I can say right now, as I’m mentally rummaging through my kitchen to see if I have all the ingredients for this recipe….omg! So need to make these…must buy donut pan stat! And they’re baked so they’re good for us…right!? ;o)

  • Jane M
    January 23, 2013

    WOW that donut pan is fan-damn-tastick! I might need 1 now too! So my rational would be that I could glom down more than 1 donut at a time because these donuts are BAKED not FRIED! SCOOOOOOOOORE! and YUUUUUUUUM!

  • January 23, 2013

    I was going to say you are killing me, but I see someone has already stated the obvious! haha Thanks for sharing!

  • January 23, 2013

    These look amazing, Tracy! I got a doughnut pan for Christmas and I haven’t used it yet. I think I’ll have it break it out this weekend!

  • January 23, 2013

    That frosting looks AND sounds amazing. I definitely turn into a gremlin with coffee too- at any time of the day, actually :( Decaf and tea for me!

  • Kathy H.
    January 23, 2013

    These look incredible and must make ASAP! Is espresso powder the same as instant espresso? Is the texture the same?

    • Tracy
      January 23, 2013

      Espresso powder is a little finer. You’re going to dissolve it in water, so it really doesn’t matter. The end result will still be espresso-y!

  • January 23, 2013

    Baked donuts are totally the way to go, great pick-me-up!

  • January 23, 2013

    Bah, I cannot drink coffee or any caffiene after 12 either. Because I will think I am fine and then I lay down for sleep and my mind just keeps going! But I could definitely get used to a coffee/doughnut smash/bang kinda morning!

    • Tracy
      January 23, 2013

      EXACTLY!!!!!!!!!! That’s what I experience. I totally feel tired and then my mind races NON STOP. Why??!!

      • January 24, 2013

        I’m so glad I’m not the only human who experiences this! Sometimes in the afternoon,after lunch, when I feel sleepy and gives in to a cup of coffee, I’m doomed at night. And for some reason, I get paranoid thoughts! So weird.

  • I am ordering a donut pan now. I love how easy this recipe looks. LOVE IT! Thanks for sharing!

  • Ann
    January 24, 2013

    I’ve got my fingers crossed that I didn’t toss out that donut pan I bought some years back and used once.

  • January 24, 2013

    I am in total love with that glaze! What an awesome recipe!

  • SharonM.
    January 24, 2013

    These were to die for! Thank you Tracy…you made my Wednesday!!!

    Love the donut pics too–totally drool worthy for all the donut lovers out there…

  • January 24, 2013

    I just came across your blog and I am a new follower! Wow, these doughnuts look absolutely amazing! I showed the recipe to my husband and he can’t wait until we make them. Gorgeous picture! I feel as if I could just reach right into my computer screen and pick one up.

  • January 24, 2013

    Thank you for reminding me (again) that I need to use that doughnut pan that I bought long ago and have only used once. Total crime!

  • carolyn!!
    January 24, 2013

    yay! these look delicious. I’ll be using a muffin tin because i don’t have a doughnut pan. Do you think you can explain a little more what you mean by melt the cream cheese? What is the consistency of melted cream cheese? And, would I microwave it?

  • January 24, 2013

    I need these in my life! I wonder if they sell donut pans in Australia – I am on the search :)

    xo Emily

  • January 24, 2013

    Espresso glaze!?! I love this!

  • January 25, 2013

    You just made this pregnant woman crave doughnuts (and caffeine). :)

    Might have to make these after I deliver (3 weeks to go!!!).

    • Tracy
      January 25, 2013

      I understand your craving. Good luck!!!

  • January 25, 2013

    i’m not even a big coffee drinker and i’m kind of sort of definitely obsessed with the idea of these

  • January 29, 2013

    oh man these look SO good and i have a doughnut pan (that has never been used). but you’ve inspired me!

  • February 2, 2013

    I just made these and oh.my.god! Amazing. Amazing. Amazing. Thank you!

  • February 2, 2013

    Do you have an espresso powder you recommend? Yours looks way more fine than the one I current have in my kitchen. Thank you!

    • Tracy
      February 2, 2013

      This one is from King Arthur Flour. It’s super fine. But in the case of the frosting, you’re going to dissolve it in the hot water, so it doesn’t make a huge difference.

  • February 2, 2013

    Wow….you have inspired me to buy a donut pan so I can make these!!!! Heck, my hubby loves donuts so the pan and donuts might be is V-day present this year.

  • Jenny
    February 6, 2013

    I have all the ingredients for these EXCEPT the doughnut pan. I think after seeing all of your recent baked doughnut recipes I will need to buy a pan.

    • Jenn
      February 10, 2013

      We have the same name and the same problem exactly. It’s a cruel world we live in lol.

  • February 10, 2013

    That does it! I need a doughnut pan. Haven’t been able to get doughnuts off my mind since you and Joy talked about them on your podcast a few days ago (ironically, I was doing pilates while listening). Annnd my preggo friend has an insatiable sweet tooth right now, so maybe I can appease her cravings with some healthier doughnuts.

    • Tracy
      February 10, 2013

      Get yourself one!!! You need it!!

  • February 10, 2013

    I’m hoping to find a donut pan before Valentines day to surprise my hubby with these. I shared recipe on my blog today!

  • Katya
    February 11, 2013

    Tracy. It’s like I died when I saw these. Then I realized I actually died when my boyfriend and I made them and ate them all in one day. They were amazing and I love that the recipe only makes 6, because otherwise these puppies would replace my daily meals. Thanks for sharing this recipe. Love your blog.

  • February 12, 2013

    I just made these doughnuts this week and featured them on my blog today for Mardi Gras/Fat Tuesday: http://www.love-laurie.com/2013/02/baked-mocha-cake-doughnuts-with-coffee.html

    They were absolutely delicious! I am looking forward to trying your other doughnut recipes too!

  • Marilyn
    February 13, 2013

    Made these. LOVED them! NOMNOM! Thanks, Tracy!

  • Jenny
    February 18, 2013

    I just made these doughnuts today and while they taste delicious I had a few problems with them. I melted the cream cheese for about 30 seconds in the microwave. Tracy didn’t say how long to do this for…When I added the confectioner’s sugar to the cream cheese/espresso mixture it did not dissolve well no matter how much I mixed and I was left with little lumps in my glass. Any suggestions for how to make a smoother glaze?

    • Tracy
      February 19, 2013

      Did you add a little bit of milk to loosen it up?

  • March 22, 2013

    Okay, just made these….finally! My first batch didn’t turn out so great….way too much batter. oops! Will post about it on the weekend. Let me just say, your doughnuts look so much better than mine. But they are yum! :)

  • April 17, 2013

    These doughnuts were delicious! Thank you for the recipe. <3

  • June 18, 2013

    I noticed this recipe and the chocolate donut recipe from 2012. The latter calls for butter (3Tbsp) and less brown sugar while this one calls for oil (1/4 cup) and more brown sugar. Which recipe do you prefer? I would think the recipe on this post would be better since it has oil and more brown sugar. Do you have a preference?

    I, too, bought my donut pan (Wilson’s on Amazon) because of your other chocolate donut recipe. I will be trying out this recipe with the coconut topping from the other post and maybe a small batch of the espresso one. Thanks!

    • Tracy
      June 18, 2013

      I think they both produced very similar results. It’s mostly about the glaze/topping on each one and I think I really liked the coconut best.

  • July 15, 2013

    Any ideas on how to veganize this delish recipe? I am thinking soy/almond milk and vegan cream cheese in the frosting, but I am wondering how to substitute the egg in the doughnut base. Thoughts?

    Thanks for a great website and lovely recipes.

  • September 24, 2013

    Why did I just stumble across these?! Oh, now to make a gluten free version so that I can enjoy them too…
    3pm will never be safe again (for my waistline that is) :)

Leave a reply

*
*

Trackbacks & Pings