Coffee Glazed Donuts

Coffee glazed donuts are tender, cake-like rings with a thin, crispy exterior and a glossy coffee-flavored coating. They fry quickly in hot oil and absorb the glaze while still warm, so the coating sets firm and stays in place. The coffee in both the dough and the glaze is subtle but essential, it deepens the sweetness and keeps the flavor from tasting one-note.

Ingredients for Coffee Glazed Donuts

All-purpose flour makes the structure. Granulated sugar sweetens the dough and helps it brown. Baking powder leavens the donuts so they stay tender. Salt balances sweetness and strengthens flavor. Instant coffee powder adds depth to the dough without making it taste wet. Eggs bind and enrich. Sour cream keeps the crumb tender and adds tang that plays against the sweet glaze. Butter adds richness and helps the dough fry evenly. Vanilla extract rounds out the flavor. For the glaze, powdered sugar dissolves smooth, butter adds body, instant coffee powder carries the coffee flavor, milk thinens it to the right consistency, and a pinch of salt keeps it from tasting flat.

Why This Coffee Glazed Donuts Works

Cake donuts rely on baking powder for lift, not yeast, so they come together in minutes and fry in a hot bath of oil. The dough stays moist because sour cream and eggs add moisture and fat, and because the short frying time means the outside crisps before the inside dries out.

The glaze sets as it cools but stays glossy because it has just enough butter to stay smooth and enough milk to coat evenly. Instant coffee dissolves into both the dough and the glaze, giving you coffee flavor throughout without the wetness that brewed coffee would bring.

Mistakes To Avoid

Oil that is too hot will brown the outside before the inside cooks through, leaving a raw or dense center. If the donuts look dark after 90 seconds on the first side, lower the heat by 10 degrees and wait 2 minutes before frying the next batch.

Crowding the pot cools the oil too fast, so the donuts absorb oil instead of crisping. Fry in small batches and let the thermometer show the oil return to 350°F (175°C) before you add more donuts.

Glaze that is too thin will slide off the warm donut instead of coating it. If your glaze looks like skim milk, sift in a little more powdered sugar until it clings to a spoon for a moment before running off.

Leaving hot oil unattended is a fire risk. Stay in the kitchen while the oil heats and while donuts fry. If you must step away, turn off the heat.

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Ingredients

• 2 cups all-purpose flour (250g)
• 1/2 cup granulated sugar (100g)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon instant coffee powder
• 1 large egg
• 1/2 cup sour cream
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying (about 2 quarts)
• 1 1/2 cups powdered sugar (180g)
• 2 tablespoons butter, softened
• 1 teaspoon instant coffee powder
• 2 to 3 tablespoons milk
• Pinch of salt

Step-by-step Instructions

1. Whisk together flour, granulated sugar, baking powder, salt, and 1 tablespoon instant coffee powder in a bowl.
2. In another bowl, whisk egg, sour cream, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry and stir with a wooden spoon until a soft, slightly sticky dough comes together. Do not overmix.
4. Turn dough onto a lightly floured surface and gently pat it to 1/2 inch thick. Use a donut cutter to cut 12 donuts and holes, then place them on parchment paper.
5. While dough rests, pour oil into a 5 quart heavy pot to a depth of 2 inches, insert a thermometer, and heat over medium-high to 350°F (175°C), about 5 to 8 minutes. Never leave hot oil unattended.
6. Once oil reaches 350°F (175°C), gently lower 3 donuts into the oil, fry for 90 seconds until the bottom is golden, flip with a slotted spoon, and fry the other side for 60 to 75 seconds until golden brown. The donut should look cooked through and feel firm to the touch.
7. Lift donuts onto a cooling rack. Let the oil return to 350°F (175°C) before frying the next batch, about 2 minutes.
8. Repeat with remaining donuts, then fry the holes for 45 to 60 seconds per side until golden.
9. While donuts cool, whisk together powdered sugar, softened butter, 1 teaspoon instant coffee powder, and 2 tablespoons milk until smooth. Add more milk if the glaze is too thick to coat a spoon.
10. Dip each warm donut into the glaze, turn it to coat both sides, and set it back on the rack. The glaze will set as the donuts cool, about 10 minutes.