A cup of espresso and a donut is an amazingly delicious combination – but, what if you mix them together – mmm…must be heaven! I prepared these easy espresso glazed donuts for the weekend and my husband (who adores desserts with a touch of coffee) ate 90 percent of the donuts I made.
Servings 10 to 12
For the donuts:
- 2 cups almond milk (you can also use the same amount of soy milk)
- 1/3 cup oil
- 1/2 cup sugar
- 1/3 cup maple syrup
- 1 package active dry yeast
- 1/4 teaspoon salt
- 4 to 4.5 cups flour (give or take)
For the espresso glaze:
- 1 shot (2-3 tablespoons) espresso coffee
- 4 cups icing sugar
- Bring almond milk, sugar, oil, and maple syrup to a boil in a saucepan.
- When boiling, remove from heat. Let cool until lukewarm or 110°F/ 50°C (for 30 minutes)
- When cooled, stir in yeast. Let set for about 10 minutes.
- In a large bowl, add 4 cups of flour and salt, next add to wet mixture and stir, combining well. After that, cover with a towel and let it rise in a warm place for about one hour.
- When doubled in size, put the remaining 1/2 cup of flour. Mix well and let the dough sit for around 10 minutes.
- On a floured surface make approximately 2-inch balls. Poke a hole in the middle of the donuts if you like more ‘traditional’ appearance. Put them on a lightly greased cookie sheet, leaving room for expansion.
- Preheat oven to 350°F/ 180°C/ Gas Mark 4, and cover with a light towel while warming.
- When preheated, bake for around 10 minutes – be careful not to over bake as you don’t want the bottoms too brown.
- Meanwhile, prepare glaze and streusel. When donuts are done, leave them cool slightly for 5 minutes. Finally, dunk in glaze.
- For ideal taste – serve immediately, or store in air-tight container for up to two days.
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