Coffee Glazed Donut Holes Recipe
Coffee Glazed Donut Holes are a sweet treat, perfect for breakfast, brunch, or just an afternoon snack. Serve with a hot cup of coffee or cold glass of milk!
Donut holes are probably not a beginner recipe, especially if you have never fried anything in hot oil. I give step by step instructions to ensure that these come out delicious, however, and can walk you through the process!
What are the ingredients in coffee glazed donut holes?
Only 10 simple ingredients are needed for this recipe! Milk, one egg, flour, sugar, baking powder, salt, butter, espresso powder, powdered sugar, and vegetable oil for frying.
Looking for other delicious breakfast recipes? Try my easy breakfast pockets or these classic buttermilk scones.
What special equipment do I need for this recipe?
If you are a seasoned pro, no special equipment is needed, really. My mother never used a thermometer (that I saw) and her fried foods always came out perfectly. If you don't have that natural ability, you do want to get yourself a cooking thermometer to watch the temperature of the oil. It certainly makes it easier.
I hope you enjoy these coffee glazed donut holes! Let me know in the comments if you make them or if you added anything special.
Coffee Glazed Donut Holes
These easy homemade coffee glazed donut holes are a sweet breakfast treat, pairing traditional donut holes with coffee flavor.
Ingredients
- for the donut holes:
- 1 cup milk
- 1 egg
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar granulated
- 4½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter melted
- 1 quart Vegetable oil for frying
- for the coffee glaze:
- 2 tablespoon milk, warmed
- 2 tablespoon espresso powder
- 1½ cups powdered sugar
- extra milk, if needed
Instructions
Start off by making the donut holes:
1. In a small bowl, whisk together the milk and egg until well combined. Set aside.
2. In a large bowl, whisk the flour, sugar, baking powder and salt until combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Add the melted butter and gently fold into the dough until fully combined. (The dough will be slightly sticky but 5. should still be manageable.)
6. Pour the oil into a deep pot or heavy duty saucepan, about ⅓ full.
7. Attach an oil thermometer to the side of the pan and heat the oil on a medium heat until the oil reaches 350℉ (175℃). The oil needs to stay at this temperature throughout the frying process.
8. While the oil is warming up, use a 1-inch scoop or a tablespoon to scoop small portions of dough into balls. Set aside.
9. Generously line a large tray or plate with paper towels so you can put the cooked donut holes on when they are done.
10. Once the oil comes to the correct temperature, carefully place 3-4 raw donut holes into the hot oil at a time. Do not overcrowd the pot.
11. Cook for 1-2 minutes per side, turning occasionally, until golden brown and fully cooked.
12. Use a spider strainer or metal slotted spoon to carefully scoop the donuts out of the pan and transfer them to the paper towel lined plate to drain off the excess oil.
13. Fry remaining donut holes in batches, ensuring the oil comes back to 350℉ (175℃) between batches.
14. Once you have cooked all the donut holes, turn off the heat and remove pot with oil from burner.
Make the glaze:
1. Place a wire rack over the top of a large cookie tray lined with a piece of parchment paper underneath to catch the glaze drips.
2. In a small bowl, mix together the warmed milk and espresso powder until the powder dissolves.
3. Place the powdered sugar in a medium bowl and add the coffee flavored milk and stir to combine. If the glaze is too thick, add a little more milk (1 tablespoon at a time,) until it reaches a smooth, pourable consistency.
4. While the donuts are still slightly warm, dip each one into the coffee glaze, ensuring all sides are well coated. (you can use tongs or two forks to gently coat the donut holes.)
5. Place the glazed donut holes on the wire rack and allow the glaze to set for 5-10 minutes before serving.
Notes
These coffee glazed donut holes can be stored in an airtight container for up to 2 days.
Constantly monitor the oil temperature to stay around 350℉ (175℃). If it gets too hot, turn the stove heat down a little or remove the pan from burner for a minute, then return. If the temperature drops, turn the heat up slightly. Ensure the oil thermometer is not touching the bottom of the pan.
To make sure that your donut holes are cooked inside, check one from the first batch before cooking the rest. If still gooey, check the temperature of the oil and adjust the cooking time for the next batch. (The cooking time will vary depending on the size of the donut holes and the temperature of the oil while cooking.)
When storing, place a piece of parchment paper between layers if stacking, or arrange in one layer to avoid sticking.
Adjust the amount of espresso for a stronger or weaker coffee flavor.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 34mgSodium: 405mgCarbohydrates: 82gFiber: 1gSugar: 41gProtein: 7g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
