We thought summer had arrived earlier in the week – we even had a day on the beach, though I kept my tootsies well away from the very cold Mediterranean – I would have definitely had to be wearing wellies to even think of venturing in.
Kaş has endured a terrible winter – endless thunderstorms and months of pouring rain – the worst winter in 25 years apparently. Our house has leaked, though we got off lightly compared to our neighbours, who say that what they imagine to be several previously-undiscovered species of mould are breeding on the plaster in every room of their house. Robin has been digging about in the basement to find paint that matches our living room and hallway – paintbrushes will be wielded this week. I don’t expect I will be allowed to have a paintbrush, as I usually get more paint in my hair and on my elbows than on the wall. I will be in charge of refreshments.
The upside of the wet winter is that our reservoirs are full to bursting and now that we’ve had a bit of sunshine, the trees are in spectacular bloom. Oranges, lemons, grapefruits, avocados and bergamots are smothered in blossom, and the Judas and foxglove trees are a particularly magnificent sight this spring. We’ve also just cut our first few spears of asparagus, so should have a good supply for the rest of the month while we are here.
Robin has now recovered from his grim infection, so kitchen operations are relatively back to normal, and we have returned to solid food. It strikes me that after weeks of surviving on soup, I should be like Twiggy, but inexplicably I am not. Our neighbour Linda decided last weekend that it was finally safe to come for dinner, so I baked some doughnuts for dessert, in a celebratory way.
I came across something similar to this recipe a few weeks ago, when my lovely friend Sally invited me to join her at The Big London Bakeoff – a bit like the one on the telly, only this one is in a tent in the garden of a pub in Tooting. We had a great time – Sally and I met when we spent a winter cooking in a ski chalet in the French Alps about 100 years ago, and have cooked together ever since. (We do engage in other activities together, but food tends to be a focal point). Our task was to bake and decorate two different flavoured doughnuts, and to make the crème patissière and jam with which they were stuffed. I have to own up that we were quite competitive about it – and we did win the first prize, which turned out to be a special wooden spoon and a jar of deliciously gloopy malted chocolate sauce – I elected to leave that particular item with my friend Babs, with whom I was spending the next couple of days, as the thought of it getting out into my suitcase while it was bouncing around in the hold of the very small tin can that flew me back to Newquay was too messy to contemplate.
I never ever make doughnuts – in fact, I think the only time I have ever made them was at college. All that mixing and proving, and then the hell that is deep fat frying. I have never owned a deep fat fryer or a chip pan, and I don’t think the age of 56 is the time to start, so the idea of a baked version seemed the very thing.
At the Bakeoff, the ingredients were already weighed out for us, so we didn’t have details of the actual quantities, and the organisers didn’t seem keen to disclose them. Since then, I’ve done a little recipe exploration, and have kind of reverse-engineered the recipe from what I can remember. Actually, the end result was even better than the original – definitely very doughnut-like, but without the oil and much lighter. In fact, the only thing wrong with them was that there weren’t really enough of them.
I chose to make coffee-flavoured dougnuts, with a coffee glaze, sprinkled with walnut praline. Once cold, the praline will keep for ages in a sealed tin or tupperware, so by all means make extra – it is good sprinkled on ice cream or if you just break it into large pieces, it is delicious just as it is, as an after-dinner treat with a cup of coffee. If you can’t be bothered to make the praline (and honestly it only takes a couple of minutes, and a few minutes to set), you could just sprinkle the doughnuts with toasted chopped walnuts or grate some plain chocolate over them. Either way, do your sprinkling while the glaze is still runny, so that the nuts don’t fall off.
You can buy tin or silicone doughnut moulds – I bought my silicone ones from Amazon and they were £9 for a set of three six-hole trays. If you are using silicone moulds, leave the doughnuts to cool in the tray at least for a few minutes, otherwise they will stick, then fall apart. And do brush the moulds liberally with oil before you fill them (or spray generously with oil spray), and stand them on flat baking trays (or they wobble about all over the show). If you don’t have doughnut trays, you can use muffin tins – in which case only fill each muffin cup just over half-way, and you may have to bake them for a minute or so longer.
Hey there, coffee junkies and donut lovers! If you’re anything like me, your mornings ain’t complete without a strong cup of brew and somethin’ sweet to munch on. That’s why I’m downright obsessed with baked coffee donuts—they’re the perfect mash-up of my two fave things! These lil’ rings of joy got that rich, bold coffee kick, a tender cake-like texture, and a glaze that’ll make ya wanna lick your fingers clean. Best part? They’re baked, not fried, so you can feel a smidge less guilty while scarfing ‘em down.
In this here guide, I’m gonna walk ya through everything you need to know ‘bout makin’ baked coffee donuts at home We’re talkin’ ingredients, step-by-step baking, some pro tips I’ve picked up (sometimes the hard way), and even ways to switch ‘em up for fun Whether you’re a kitchen newbie or a baking boss, I gotchu covered. So, grab your apron, brew a pot of coffee, and let’s get to mixin’!
Why Baked Coffee Donuts Are the Bee’s Knees
Lemme tell ya why I’m all about baked coffee donuts. First off they’re stupid easy to whip up—think under 30 minutes from start to finish. Ain’t nobody got time for hours of slavin’ over a hot stove, right? Plus since they’re baked, you skip the messy oil splatters and heavy grease of fried donuts. They come out light, moist, and just as tasty, if not more, ‘cause that coffee flavor really pops.
Another reason I’m hooked? Coffee ain’t just for drinkin’—it’s a game-changer in baking. It adds this deep, nutty vibe that pairs perfect with a sweet glaze. It’s like your morning cup got a glow-up into dessert form. And hey, if you’re sharin’ these at brunch or a get-together, folks will think you’re some kinda gourmet chef. Trust me, I’ve seen jaws drop when I pull these out!
What You’ll Need to Make Baked Coffee Donuts
Before we dive into the how-to, let’s round up the stuff you’ll need. I like keepin’ things simple, so most of this you probs already got in your pantry. If not, a quick trip to the store won’t break the bank.
Ingredients for the Donuts
- Cake Flour – ‘Bout 1 ¾ cups. This makes ‘em super soft, but all-purpose flour works too if that’s whatcha got.
- Brown Butter – ½ cup, melted. I’m a sucker for brown butter ‘cause it’s got this toasty, nutty thing goin’ on. Regular unsalted butter is fine if you ain’t feelin’ fancy.
- Light Brown Sugar – ½ cup. Adds a lil’ caramel sweetness.
- Granulated Sugar – ½ cup. For that classic sweet kick.
- Eggs – 2 large ones, room temp. They bind everything together.
- Vanilla Extract – ½ teaspoon. Just a splash for extra flavor.
- Espresso Powder – 1 tablespoon. This is the star for that bold coffee punch. Don’t swap it with instant coffee if ya can help it—it ain’t the same!
- Brewed Coffee or Espresso – ½ cup. Doubles down on the coffee vibe. If you don’t wanna brew, milk or water can sub in, but you’ll miss some oomph.
- Baking Powder – 1 ¾ teaspoons. Helps ‘em rise nice and fluffy.
- Kosher Salt – ¼ teaspoon. Balances the sweet.
- Unsweetened Cocoa Powder – 2 tablespoons (optional). I toss this in for a mocha twist sometimes.
Ingredients for the Glaze
- Powdered Sugar – 1 cup. The base of your glaze.
- Espresso Powder – 1 teaspoon. Keeps that coffee flavor rollin’.
- Brown Butter – 1 tablespoon, melted. Again, regular butter works too.
- Milk – 2-4 tablespoons. Adjust ‘til the glaze is thick but pourable.
- Chocolate-Covered Espresso Beans – Optional garnish. I love the lil’ crunch these add on top!
Equipment
- Donut pan (regular or mini)
- Non-stick spray
- Mixing bowls
- Whisk or spoon
- Piping bag (or just a spoon for fillin’ the pan)
- Cooling rack
Got all that? Sweet! If you’re missin’ somethin’ don’t sweat it—improvise or hit me up in the comments for a workaround.
How to Whip Up Baked Coffee Donuts Like a Pro
Alrighty, let’s get down to business. Makin’ baked coffee donuts is a breeze if ya follow these steps. I’ve burned a batch or two in my day (yep, true story), so I’m givin’ ya the no-fail way I do it now.
Step 1: Prep Your Oven and Pan
- Crank your oven to 350°F. Not too hot, not too cold—just right.
- Spray that donut pan with non-stick spray. Trust me, you don’t want these babies stickin’ like glue. I’ve had to chisel ‘em out before, and it weren’t pretty.
Step 2: Mix the Dry Stuff
- Grab a small bowl and whisk together the cake flour, cocoa powder (if usin’), espresso powder, baking powder, and salt. Get it nice and combined so there ain’t no clumps sneakin’ around.
Step 3: Mix the Wet Stuff
- In another bowl, whisk up the melted brown butter, brown sugar, and granulated sugar ‘til it’s smooth as heck.
- Add in the eggs and vanilla. Keep whiskin’ ‘til it’s all one happy family.
Step 4: Combine and Add Coffee
- Mix half the dry mix into the wet stuff. Stir just ‘til it’s startin’ to come together.
- Pour in that brewed coffee or espresso. Stir again, then toss in the rest of the dry mix. Don’t overmix—lumpy is fine, just no big flour pockets.
Step 5: Fill the Donut Pan
- Spoon the batter into a piping bag (or a ziplock with the corner snipped off). Pipe it into the donut pan, fillin’ each spot about halfway. No piping bag? Just spoon it in, though it’s messier.
- Pro tip: Don’t overfill, or you’ll get muffin tops instead of donuts. Learned that the hard way!
Step 6: Bake ‘Em Up
- Pop the pan in the oven for 8-10 minutes. Check with a toothpick or cake tester—if it comes out clean, they’re good to go.
- Flip the pan onto a cooling rack right after. They should slide out easy if ya sprayed enough.
Step 7: Glaze Those Beauties
- While they cool (or not, if you’re impatient like me), mix the glaze. Whisk powdered sugar, espresso powder, melted butter, and milk ‘til it’s thick but drippy.
- Dip each donut into the glaze, let the extra drip off, and set ‘em back on the rack.
- Sprinkle on chocolate-covered espresso beans if you’re feelin’ extra.
And there ya have it—fresh baked coffee donuts ready to devour! They taste unreal warm, but even cooled, they’re a treat.
Tips and Tricks for Next-Level Baked Coffee Donuts
I’ve fiddled with this recipe more times than I can count, and here’s some nuggets of wisdom to make your baked coffee donuts the talk of the town.
- Room Temp is Key: Make sure eggs and butter ain’t straight from the fridge. Let ‘em sit out for 30 minutes or so. It mixes better and gives ya fluffier donuts.
- Don’t Skimp on Espresso Powder: This stuff is concentrated magic. If you use instant coffee instead, it might taste harsh or weak. Splurge on the good stuff—I promise it’s worth it.
- Measure Flour Right: Don’t pack it into the cup. Fluff it up, spoon it in, and level it off with a knife. Too much flour = dry donuts, and nobody wants that.
- Oven Check: Ovens can be sneaky liars. If yours runs hot or cold, get a cheap oven thermometer to double-check it’s really at 350°F. Saved my bacon more than once.
- Fresh Baking Powder: Old stuff won’t lift your donuts right. Test it by droppin’ a pinch in hot water—if it don’t bubble, toss it and grab a new can.
Variations to Spice Up Your Baked Coffee Donuts
Wanna get wild with your baked coffee donuts? I’m all for mixin’ things up, so here’s some ideas I’ve played with.
- Mocha Madness: Already got cocoa in the recipe? Double it for a stronger chocolate hit. Maybe drizzle some melted chocolate on top too.
- Cinnamon Coffee Twist: Add a teaspoon of cinnamon to the batter. It’s like a cozy coffee shop in donut form.
- Nutty Vibes: Chop up some hazelnuts or walnuts and sprinkle ‘em on the glaze while it’s wet. Coffee and nuts? Yes, please!
- Mini Donut Party: Got a mini donut pan? Use it! They bake in like 6-8 minutes and are perfect for poppin’ in your mouth. Makes a ton too—great for sharin’.
Here’s a quick table of tweak ideas:
| Variation | What to Add | How It Changes the Vibe |
|---|---|---|
| Mocha Madness | Extra 2 tbsp cocoa powder | Deeper chocolate with coffee kick |
| Cinnamon Coffee Twist | 1 tsp cinnamon to batter | Warm, spiced coffee shop feel |
| Nutty Vibes | Chopped nuts on glaze | Crunchy texture, earthy pairing |
| Mini Donut Party | Use mini pan, adjust bake time | Bite-sized, perfect for gatherings |
Pairin’ Your Baked Coffee Donuts with Drinks and More
These baked coffee donuts are awesome solo, but pairin’ ‘em with the right drink or side takes ‘em to another level. Here’s what I love:
- Classic Black Coffee: Duh, right? The donut’s coffee flavor doubles down with a hot mug of black brew. It’s my go-to morning ritual.
- Latte or Cappuccino: If you’re into creamy coffee, a latte with a splash of vanilla syrup alongside these donuts feels like a fancy café treat.
- Hot Chocolate: Not a coffee fan? Hot cocoa with a donut is pure comfort, ‘specially on chilly days.
- Fruit on the Side: Slice up some strawberries or bananas to balance the richness. I do this when I’m tryna pretend I’m healthy.
Storin’ and Reheatin’ Your Donuts
Made a big batch of baked coffee donuts and got leftovers? No prob. Here’s how to keep ‘em tasty.
- Room Temp Storage: Pop ‘em in an airtight container. They’re best eaten the same day, but they’ll hold up for ‘bout 3 days. After that, they start gettin’ stale.
- Reheatin’: Zap ‘em in the microwave for 10-15 seconds to bring back some softness. Don’t overdo it, or they’ll get rubbery.
- Freezin’: I don’t recommend freezin’ glazed donuts—they get soggy when thawed. If ya must, freeze ‘em unglazed, then glaze after defrostin’.
Why Coffee Works So Darn Good in Baking
Lemme nerd out for a sec on why coffee, ‘specially in baked coffee donuts, is such a winner. Coffee ain’t just a wake-up call—it’s got this bold, bitter edge that cuts through sweet stuff like sugar and glaze. It’s like a flavor booster, makin’ everything taste deeper and more interestin’. Plus, when ya use espresso powder, it’s super concentrated, so a lil’ goes a long way. I’ve tossed it into brownies and cakes too, and it always amps things up without tastin’ like a straight-up coffee shop drink.
In these donuts, the brewed coffee keeps the batter moist while addin’ another layer of that java goodness. It’s science and magic all rolled into one, if ya ask me. Ever tried a sip of espresso with a sweet pastry? That’s the vibe we’re recreatin’ here, but in a handheld snack.
Common Hiccups and How to Fix ‘Em
Bakin’ baked coffee donuts ain’t always smooth sailin’. Here’s some mess-ups I’ve made and how to dodge ‘em.
- Donuts Stick to Pan: Forgot to spray enough? Run a butter knife ‘round the edges gently to loosen ‘em. Next time, don’t skimp on the non-stick spray.
- Too Dense or Dry: Overmixed the batter, didn’t ya? Stir just ‘til combined—lumps are okay. Also, check your oven temp; too hot can dry ‘em out.
- Glaze Too Runny: Added too much milk? Toss in more powdered sugar a spoonful at a time ‘til it thickens. Too thick? Splash in more milk.
- Not Enough Coffee Flavor: If it’s weak, ya mighta used instant coffee or skipped the brewed stuff. Stick to espresso powder and brewed coffee next round.
FAQs About Baked Coffee Donuts
I get a lotta questions when I share my baked coffee donuts recipe with pals, so here’s the answers to the usual suspects.
- Can I use regular coffee instead of espresso powder? Ya can, but it won’t pack the same punch. Espresso powder is stronger and finer, made for bakin’. Instant coffee works in a pinch but tastes harsher.
- How long do these last? Best eaten day-of, but they’ll keep 3 days in a sealed container at room temp. Don’t expect ‘em to stay as fresh, though.
- Can I fry this batter? Nah, this recipe’s built for bakin’. Fryin’ needs a diff kinda dough. If ya want fried donuts, look for a yeast-based recipe.
- What if I don’t got a donut pan? Use a muffin tin! Won’t be donut-shaped, but you’ll get coffee muffin bites. Still yummy.
My Personal Baked Coffee Donut Story
I gotta share how I fell for baked coffee donuts. Few years back, I was messin’ around in the kitchen on a lazy Sunday, cravin’ somethin’ sweet but not wantin’ to deal with fryin’ oil. I had a donut pan sittin’ unused and a jar of espresso powder I’d bought on a whim. Threw together a batter, not expectin’ much, but when them donuts came outta the oven smellin’ like a coffee shop, I was shook. Dipped ‘em in glaze, took a bite, and it was game over—I was hooked for life.
Now, I make ‘em whenever I need a pick-me-up or got friends swingin’ by. They’re my secret weapon for impressin’ folks without breakin’ a sweat. Nothin’ beats sittin’ on the porch with a warm donut and a mug of black coffee, just soakin’ in the mornin’. If that ain’t livin’, I don’t know what is.
Wrappin’ It Up
So, there ya have it—everything ya need to know ‘bout makin’ baked coffee donuts that’ll blow your mind. They’re quick, they’re delish, and they got that coffee kick we all crave. From mixin’ the batter to glazin’ ‘em up, I’ve laid out the steps, tossed in some hacks, and even shared a few ways to make ‘em your own. Whether you’re bakin’ for yourself or to share with your crew, these donuts are gonna be a hit.
Got a twist on this recipe or a funny bakin’ fail to share? Drop it in the comments—I’m all ears! And if ya try my baked coffee donuts, lemme know how they turn out. Now, go fire up that oven and get to work. Your taste buds are gonna thank ya! ☕
Baked coffee & walnut praline doughnuts
125g self-raising flour 65g white sugar 1 teaspoon baking powder ¼ teaspoon bicarbonate of soda Generous pinch of salt 200ml buttermilk or 100ml each of milk and low-fat plain yoghurt 2 tablespoons strong brewed coffee (cooled) 1 egg 1 tablespoon melted butter (you could use sunflower oil if you prefer)
70g icing sugar 1 tablespoon strong brewed coffee (cooled) A splash of brandy, rum or water
75g walnuts, toasted for a few moments in a dry frying pan, then chopped 50g ordinary white sugar 1 tablespoon water
You will need doughnut moulds or muffin tins, brushed liberally with oil or melted butter – if using silicone moulds, stand them on a rigid baking sheet.
Pre-heat the oven to 210ºC.
Mix the flour, sugar, baking powder, bicarb and salt in a mixing bowl.
Measure the milk and yoghurt into a measuring jug, add the egg, coffee and melted butter (or oil) and whisk until smooth.
Pour the wet ingredients into the bowl with the flour mixture, and mix until just combined. Do not overmix or your doughnuts will be tough, just make sure there are no lumpy bits of flour. I found it easiest to scrape the mixture back into the measuring jug, then fill the moulds directly from the jug (the mixture should be just soft enough to drop into the moulds, though you might need to encourage it a little with a spoon). Fill each mould about two thirds full.
Bake for approximately eight to nine minutes – the doughnuts should be well risen and fluffy, but just firm to the touch. Leave the doughnuts to cool in the moulds for about five minutes, then turn onto a cooling rack.
Please do not at any point walk away from the caramel – even a short distraction tends to lead to blackened caramel!
Put the sugar and water in a small, heavy-bottomed saucepan and place over a medium heat. Bring to the boil (do not be tempted to stir) – the sugar will dissolve and you will have a viscous clear liquid. Leave the pan on the heat until you see it start to become a caramel colour, then reduce the heat and leave for a little longer until it is a rich golden brown.
Remove from the heat and immediately stir in the chopped walnuts. While still very hot, pour onto a small piece of non-stick baking paper or an oiled baking tray. Leave to cool, then chop into gravel-sized pieces. (To get your pan clean, just fill with very hot soapy water and leave for a few minutes – what’s left of the caramel will just melt away).
Mix the icing sugar and coffee in a small mixing bowl with a teaspoon of brandy or rum (optional). You are looking for a consistency that is runny enough to spoon over the dougnuts, but not so runny that it will completely run off. It is too runny, just add a little more icing sugar.
You can either dip the top of each doughnut directly into the glaze or drizzle the glaze over with a teaspoon – I found that method slightly less messy. Sprinkle with the praline or chopped walnuts (if using) immediately, before the glaze sets.