Coffee And Doughnuts Recipes

BAKED COFFEE DOUGHNUTS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
• In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
• Whisk together the flour, baking powder, salt, and nutmeg.
• In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.
• Add the dry ingredients, and mix until just combined. Do not overmix.
• Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
• Add the coffee and vanilla to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
• Dip each doughnut into the glaze, and leave to set on the wire rack.

COFFEE AND DONUTS TIRAMISU

Steps:

• Whisk milk and pudding mix together in a large bowl until smooth. Fold in whipped topping and set aside.
• Pour coffee into a shallow bowl. Dip one donut into the coffee and hold for 5 to 10 seconds on each side. Place in the bottom of an 8-inch square baking dish. Repeat with 11 more donuts to fill the bottom of the dish.
• Spread 1/2 of the pudding mixture over the donuts. Repeat the process with remaining 12 donuts and pudding mixture. Lightly sprinkle cocoa powder over top.
• Cover and refrigerate, 8 hours to overnight. Serve chilled.

COFFEE AND DOUGHNUTS ICE CREAM

Steps:

• Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
• Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

COFFEE AND DOUGHNUTS ICEBOX CAKE

Steps:

• Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
• Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
• Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS

Steps:

• For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
• In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
• Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
• Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
• For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
• Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
• Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
• Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
• To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
• At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
• To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
• To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

"COFFEE AND DOUGHNUTS"

Steps:

• Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
• The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
• Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
• Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
• Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
• Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
• Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.

COFFEE & DOUGHNUTS

Steps:

• Preheat oven to 350 F.
• Heat espresso with cream and scraped seeds from vanilla bean.
• While heating, whisk together yolks and sugar. Gradually add hot cream to egg mixture, whisking constantly.
• Place 12 espresso cups into a baking pan and pour custard mixture in. Pour boiling water around cups coming up halfway.
• Bake for 30-40 minutes, until custard no longer jiggles when cup is tapped. Chill for3 hours before serving.
• Heat milk to just above body temperature and stir in yeast and sugar. Mix in remaining ingredients and blend in a mixer for 5 minutes. Place dough in an oiled bowl, cover and let rise 1 hour.
• On a lightly floured surface roll out dough to 3/4-inch thickness. Cut dough into 2 by 2-inch squares and place on a baking sheet. Let rest for 10 minutes.
• Heat a pot with 2 inches of vegetable oil over medium high heat. You will know the oil is hot enough when a drop of water sizzles when added to oil.
• Fry doughnuts a few at a time, cooking both sides until a rich brown colour, about4 minutes for each side. Drain well.
• As doughnuts are ideal eaten right after making, you can make and cut the dough ahead of time and chill, and cook the doughnuts at the last minute.
• After cooling slightly, dust with icing sugar.

COFFEE-AND-DOUGHNUTS FLOAT

Steps:

• Whisk the chocolate sauce and instant espresso powder together in a small bowl until combined.
• Scoop the coffee ice cream into a tall glass and drizzle with the espresso-chocolate syrup. Pour the coffee soda over the ice cream and top with a spoonful of whipped cream. Add a straw and thread through the doughnuts, which can rest right on the top of the glass. Serve.

COFFEE & CREAM DOUGHNUTS

Steps:

• In an electric skillet or deep fryer, heat oil to 375°. Drop biscuits, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., Meanwhile, place cream in a small microwave-safe bowl. Microwave, uncovered, on high until hot; stir in coffee granules until dissolved. Add cream cheese and Nutella; beat until smooth., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with coffee mixture. Push the tip through the side of each doughnut to fill with cream. Dust tops with confectioners' sugar and cocoa. Serve immediately.