I promise, pinky-swear promise, that I did not plan to post two coffee flavoured recipes this week.
The popsicles were always planned. These doughnuts were not. They came about after a comment on this post about chocolate custard filled choux buns with coffee icing – they sound amazing, right? And are definitely on the list of things to make – which got me thinking about coffee icing and how I wanted something with it on. Which led to these doughnuts being made.
The cake is delicately flavoured with coffee, but the glaze, not so much!
It is the glaze that makes these doughnuts. It is quite stiff because I wanted it to really coat the top of the doughnuts. There has to be a substantial layer of it, or really, what is the point . . . ?
Also, glaze = sprinkles. And chocolate coffee beans.
One of these doughnuts + one of these latte popsicles = bit of a coffee buzz. Great for days when you need to get stuff done!
For the doughnuts:
- 100ml unsweetened almond milk
- 1.5 tbsp strong instant coffee granules
- 2 large eggs
- 60g unsweetened apple sauce
- 2 tbsp flavourless oil, such as sunflower or rapeseed
- 1 tsp vanilla extract
- 80g buckwheat flour
- 70g sorghum flour, or rice flour
- 75g coconut sugar, or soft light brown sugar
- 3 tbsp ground almonds
- 1 tsp baking powder
For the glaze:
- 120g icing / powdered sugar
- 6 tsp strong coffee
- chocolate sprinkles and chocolate coffee beans to decorate
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease your doughnut pan (I like to use an oil spray).
- Place the milk and coffee granules in a medium bowl. Whisk until the granules have dissolved.
- Add the eggs, apple sauce, oil and vanilla and whisk to combine.
- Add the remaining dry ingredients and mix with a spatula until you can not longer see any flour.
- Spoon the batter into the prepared pan(s), filling each depression approximately half way.
- Bake for 10 – 20 minutes, depending on the size of doughnut you are making. They should have risen, be just firm to the touch and a cocktail stick inserted into the middle should come out clean.
- Leave to cool in the pan for 5 minutes then carefully turn out onto a wire rack to cool completely.
- Once the doughnuts are completely cold, make the glaze by mixing together the powdered sugar and the coffee.
- Dunk the top of each doughnut in the glaze, smoothing over any bits that may be missed with a blunt knife. Add the sprinkles and coffee beans. You may find that the glaze starts to seize up a bit, in which case add a dash more coffee and mix to loosen it. Be careful not to add to much of the glaze will become too runny.
© The Pink Rose Bakery 2015