Go Back
+ servings
Sugar and Soul Logo

Coffee Donuts


Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings 12 donuts
Close up photo of coffee donuts stacked on top of each other on a white plate.

These Coffee Donuts have a dreamy light vanilla cake base infused with espresso flavor that are covered in a sweet coffee glaze! Ready in under an hour from start to finish!

Ingredients  

Donuts

Coffee Glaze

  • cups powdered sugar
  • 5 tablespoons half & half
  • ½ teaspoon espresso powder
  • chocolate jimmies optional garnish

Instructions

  • Pre-heat oven to 375°F. Prepare a donut pan (or 2 if you have more than 1) with butter and flour and set it aside.
  • In a large bowl, cream the butter and sugar until light and fluffy (start on low speed and then increase to medium speed) with an electric mixer.
  • Add the egg and vanilla extract and mix at low speed until combined.
  • Mix the espresso powder with the boiled water until dissolved. Add the mixture to the batter and mix until smooth and creamy (it should not look curdled) about 1 to 2 minutes.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients to the batter with the buttermilk, beginning and ending with the flour mixture.
  • Mix on medium-low speed until combined.
  • Add 3 heaping tablespoons to each prepared donut well. Smooth batter with a spoon and tap donut pan on the counter to remove air bubbles.
  • Bake the donuts for 10 minutes until the donuts are golden. Allow donuts to cool for 5 minutes in the pan. After 5 minutes transfer to a cooling rack to fully cool.
  • Prepare the coffee glaze while the donuts are cooling. Mix the half and half with the espresso powder until dissolved and set aside.
  • In a medium deep bowl, whisk together powdered sugar with the espresso/cream mixture until it is a smooth and silky texture and streams from the whisk.
  • Dip the tops of the donuts in the glaze and return to a cooling rack with parchment paper or a cookie sheet underneath to catch any dripping glaze. If using sprinkles add them before icing sets.

Notes

  • Do not forget to properly prepare your donut pan to avoid sticking. Thoroughly wipe and regrease if you are using the same pan to make a second batch.
  • You can use a piping bag to fill the donut wells but it’s very easy to do with a spoon.
  • These donuts are freshest the day they are made. The leftovers can be refrigerated for 1-2 days in an airtight container. They can be brought to room temperature before eating.
  • Feel free to add as much coffee or espresso as you like for these donuts. After Glazing, feel free to add glaze to a piping bag or Ziploc bag with a small opening cut to pipe a pretty drizzle on these donuts!
  • You can substitute 2 tablespoons of instant coffee in the donut base and ¾ teaspoon of instant coffee in the glaze if you prefer, but the espresso powder gives it a deep robust unmistakeable coffee flavor!
  • These donuts pair beautifully with a latte lightly dusted with cinnamon (no sugar added to the latte).

Nutrition

Calories: 223kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 82mg | Fiber: 1g | Sugar: 24g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Find it online: www.sugarandsoul.co/coffee-donuts/