Quick & Easy Coffee Donuts with Coffee Glaze
Move over morning coffee, because these coffee donuts are sure to do the trick! These irresistibly soft coffee flavored donuts are both quick and easy to make, are jam-packed with coffee, and feature a coffee glaze for even more coffee flavor!
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make the coffee donuts
- Tips & tricks
- Equipment required
- How to store baked donuts
- FAQ & troubleshooting
- Related recipes
Why you’ll love this recipe
They have SO MUCH Coffee – Truly for coffee lovers, these donuts have a ton of coffee flavor jam packed into them.
Quick and easy – They are such an easy baked donut! These donuts can be made and enjoyed within an hour!
They’re baked – These coffee donuts are baked donuts, meaning less mess and so simple to make.
Coffee Glaze – These donuts are dipped in a sweet and robust coffee glaze.
Ingredient notes
Instant Coffee: Instant coffee is in both the actual donuts and in the coffee glaze, giving these donuts so much coffee flavor!
Sour Cream: Full fat sour cream adds a ton of moisture and softness to these donuts.
Coffee: Fresh hot coffee is added to the coffee glaze, making the glaze silky smooth and robust in flavor.
How to make the coffee donuts
1.Mix wet ingredients together: In a large mixing bowl, add the sour cream, melted butter, brown sugar, egg, egg yolk, and vanilla, then whisk together until well-combined.
2. Whisk the dry ingredients together: In a separate bowl, add the flour, baking powder, salt, and instant coffee. Whisk them together until well incorporated.
3. Add the dry ingredients to the wet: Carefully pour the dry ingredients into the mixing bowl with the wet ingredients, then mix together, until the mixture is just combined and smooth. Don’t overbeat!
4. Pipe batter into donut pans and bake: Add the batter into a large piping bag, and pipe the batter into the donut pans. Fill each donut cavity about 1/2 full. Place into the oven to bake for about 11 minutes. When they are done, they should be springy on the top and a tooth pick should come out clean.
5. Cool and glaze: Place donuts onto a cooling rack, and allow to cool completely. When cooled, dip each donut in the coffee glaze and optionally sprinkle with biscoff cookie crumbs.
Tips & tricks
Grease the pans well. You’ll definitely need to grease your donut pan well to prevent sticking! I like to use the PAM baking spray for this.
Pipe the donut batter into the pan. This is not only easier and less messy, it creates more even and uniform donuts!
Use hot coffee in the glaze. I like to use hot fresh coffee in the glaze as it helps make the glaze extra smooth! Feel free to make the hot coffee using instant coffee and hot water.
Use a quality instant coffee. As this will be the main flavor in the donuts, it’s important to use a quality instant coffee you like the flavor of. My favorite brand is Davidoff Crema Instant Coffee.
Allow donuts to cool before removing from the pan. The donuts are quite soft and can be fragile while hot. Allow them to cool in the pan for 15 to 30 minutes before removing to ensure they don’t break.
Equipment required
Donut Pan: You’ll need a donut pan for this recipe. As this recipe makes 18 donuts, you possibly will want to buy 3 pans, or you can just bake in batches.
How to store baked donuts
Room Temperature: The best way to store these donuts is at room temperature in an airtight container. They will keep for up to 2 days.
Freezer: The UNGLAZED donuts can be frozen for up to 2 months. To freeze them, wrap each individually in tinfoil or plastic wrap, then place into a freezer bag.
FAQ & troubleshooting
Yes, see ‘How to store baked donuts’ above.
These can be made a day in advance, just ensure that you store them correctly to prevent moisture loss.
No, you will need a donut pan to make these.
No, I do not recommend it, as these are made with a chemical leavener, they should be baked within an hour of making the batter.
You’ll want to ensure you grease your pans liberally. If your donuts are already stuck, allow them to cool completely in the pan, then use an offset spatula to try to remove the donuts.
Yes, just ensure that between batches that you wipe out any crumbs or stuck bits from the pan, and then respray with baking spray.
This happens when you overfill the cavity. Ensure each cavity is only about half filled.
Related recipes
Baked Spiced Brown Sugar Donuts
Baked Pumpkin Donuts with Cinnamon Sugar Coating
Get the Recipe: Coffee Donuts with Coffee Glaze
Ingredients
Coffee Donuts
- 2 cups (240g) All Purpose Flour,, measured correctly or weighed
- 2 tsp Baking Powder
- 4 tsp Instant Coffee
- 1 Large Egg
- 1 Yolk
- 1 ½ cups (150g) Dark Brown Sugar
- 1 ¼ cups (270g) Sour Cream
- 2 tbsp (28g) Unsalted Butter,, melted
- 2 tsp Vanilla
Coffee Glaze
- 2 cups (240g) Confectioners Sugar
- 2-4 tbsp Coffee, (I used hot, but cold brew is fine as well)
- 1 ½ tsp Instant Coffee
- 1 tsp Vanilla
Instructions
Coffee Donuts
- Preheat oven 350°F Prep 3 donut pans with baking spray. In a large mixing bowl, add the egg, egg yolk, brown sugar, sour cream, melted butter, and vanilla, whisk together until well-combined.
- In a separate bowl, add the flour, baking powder, salt, and instant coffee. Whisk them together until well incorporated.
- Pour the dry ingredients into the mixing bowl with the wet ingredients, then mix together, until the mixture is just combined and smooth.
- Add the batter into a large piping bag, and pipe the batter into the donut pans. Fill each donut cavity about 1/2 full. Bang the donut pans onto the counter to even out the batter.
- Place into the oven to bake for about 11 minutes or until an inserted toothpick comes out clean. Cool to room temperature before glazing.
Coffee Glaze
- Add all of the ingredients to a bowl, then whisk until smooth. Dip each donut into glaze, then optionally garnish with crushed biscoff cookies.
