Baked Espresso Donuts

14 INGREDIENTS • 12 STEPS • 32MINS

Baked Espresso Donuts

Recipe

Editor's Choice

Editor's Choice

These are simple and wonderful baked espresso donuts with an espresso glaze! They are perfect for a pick-me-up treat in the morning.

These are simple and wonderful baked espresso donuts with an espresso glaze! They are perfect for a pick-me-up treat in the morning.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

32MINS

Total Time

$1.38

Cost Per Serving

Ingredients

Servings

6

us / metric

Donuts

4 Tbsp

Water

2 Tbsp

Instant Espresso Powder

125 g

All-Purpose Flour

110 g

Dark Brown Sugar

1 tsp

Baking Powder

1 tsp

Ground Cinnamon

1 pinch

2 Tbsp

Vegetable Oil

2 Tbsp

Vanilla Extract

1

Glaze

110 g

Powdered Confectioners Sugar

2 Tbsp

Water

1 Tbsp

Instant Espresso Powder

1 dash

Water

Nutrition Per Serving

VIEW ALL

Calories

293

Fat

5.5 g

Protein

3.2 g

Carbs

57.1 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C) and spray a 6-well donut pan with unflavored cooking spray.

step 2

Bring Water (4 Tbsp) to a boil. Stir in the Instant Espresso Powder (2 Tbsp) and let it dissolve in while you keep stirring for a minute. Take off the heat and let cool.

step 2 Bring Water (4 Tbsp) to a boil. Stir in the Instant Espresso Powder (2 Tbsp) and let it dissolve in while you keep stirring for a minute. Take off the heat and let cool.

step 3

In a bowl, whisk together the All-Purpose Flour (125 g), Dark Brown Sugar (110 g), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), and Salt (1 pinch).

step 4

Into the bowl of a stand mixer fitted with a paddle attachment, add the cooled espresso, Vegetable Oil (2 Tbsp), Vanilla Extract (2 Tbsp), and Egg (1). Mix them together on low until smooth.

step 5

Slowly pour in the dry ingredients as you continue mixing until you have a very soft batter.

step 5 Slowly pour in the dry ingredients as you continue mixing until you have a very soft batter.

step 6

Scoop the batter into a piping bag or a ziplock bag and cut the tip. Pipe the batter evenly among the 6 donut wells so that they are all a little over halfway full.

step 6 Scoop the batter into a piping bag or a ziplock bag and cut the tip. Pipe the batter evenly among the 6 donut wells so that they are all a little over halfway full.

step 7

Bake for 10-12 minutes, until puffy and springy.

step 8

Let the donuts cool for 2-3 minutes once they are done, then turn them out onto a rack to cool some more.

step 9

Bring Water (2 Tbsp) to a low boil and dissolve the Instant Espresso Powder (1 Tbsp) in it just like you did before.

step 10

Pour espresso into the Powdered Confectioners Sugar (110 g) and stir together. Pour in a Water (1 dash) to thin it out and make it an easily pourable glaze. If you find it too watery, just add a little more sugar.

step 11

Submerge the top half of each donut in the glaze and transfer them to a plate to harden.

step 11 Submerge the top half of each donut in the glaze and transfer them to a plate to harden.

step 12

Serve immediately, or keep for a day or two in a sealed container. Enjoy!

step 12 Serve immediately, or keep for a day or two in a sealed container. Enjoy!

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