Coffee Pudding With Mini Doughnuts Recipes

COFFEE DONUT BREAD PUDDING

Steps:

• Preheat oven to 350°
• Place donut pieces in a 8-inch square baking dish (or any dish really).
• In a bowl immersion blend together all remaining ingredients. You can also whisk it if you don't have a stick-blender.
• Pour over donut pieces. If your donuts are fresh, bake immediately. If they are stale, cover and refrigerate for 20 minutes.
• Sprinkle top with turbinado (raw) sugar if desired and bake in preheated oven for 45minutes-1 hour. Cooking time varies greatly depending on the depth of your dish, so keep that in mind when checking. Bake until the middle gives some resistance when pressed lightly. It should not feel like it is liquid underneath.
• Cool at least 45 minutes prior to serving. This allows the custard to set.
• Drizzle with donut glaze and serve!
• In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface.

MINI-DOUGHNUTS

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

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.

EASY COFFEE PUDDING

Steps:

• Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth.
• Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled.

BAKED MINI DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
• Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
• Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
• Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.

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.

OLD FASHIONED COFFEE PUDDING

Steps:

• In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.