Glazed Coffee Donuts

Coffee break! Cleary I can’t get enough these days. Just like my coffee, I like my donuts strong!? These glazed gems are lightly sweet, simply baked, and super tender. They’re best when eaten the same day, so all the more reason to share.

Want to surprise your crew with a simple (fancy-ish) morning treat?!…try these Glazed Coffee Donuts. They can be whipped up in the AM and ready to serve within an hour or two – time needed for the icing to harden (oy). Once ready to serve, expect them to vanish just as quickly.

*For this recipe, I used Nescafe Taster’s Choice Classic (ingredients 100% pure coffee). It was delicious!

Glazed Coffee Donuts
Prep Time
20 mins
Cook Time
15 mins
Resting Time
2 hrs
Total Time
35 mins
 

These Glazed Coffee Donuts can be slightly addictive similar to their cup-of-joe counterpart. Super tender not too sweet, but coffee rich centre coated in a simple sweet glaze…yep, it takes some serious restraint to limit yourself to just one (at least it did for me). These gems were definitely made for sharing!

Course: breakfast, snack, sweet treat
Cuisine: plant based
Keyword: glazed, coffee, donuts
Servings: 8 donuts
Author: thecrimsonsink
Ingredients
Coffee Donuts
  • 1&1/2 cups light spelt flour
  • 1&1/2 tbsp baking powder
  • 1/8 tsp sea salt
  • 1 cup unsweetened almond milk – room temperature
  • 1/3 cup instant coffee *1/4 cup if you like it less ‘strong’
  • 1/4 cup pure maple syrup
  • 2 tbsp walnut oil or alternative
  • 1/4 tsp pure vanilla extract
Glaze
  • 2 cups organic confectioner’s sugar
  • 1/4 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350*F. Grease a donut baking sheet.
  2. In a large bowl, add the spelt flour, baking powder, and sea salt. Stir to combine. Set aside.
  3. In a small bowl, add the almond milk and instant coffee. Stir well until the instant coffee has dissolved. Next, add the maple syrup, oil, and vanilla extract. Stir well until combined.
  4. Make a well in the dry ingredients bowl (flour mixture), and pour in the wet ingredients. Whisk until just combined – few to no lumps. You don’t want to over mix or you’ll end up with dense donuts.

  5. Allow the batter to rest for 5-7mins.
  6. Carefully pour the batter into the prepared donut baking sheet filling each donut ‘ring’ with enough batter so it’s just above the centre circle.

  7. Place in the oven, middle rack, and bake for 13-15mins, or until they feel spongy to touch – springs back.
  8. Remove from the oven and allow to cool a few minutes. Place a cooling rack on top of the baked donuts and carefully flip over so the donuts fall out onto the rack. Space the donuts apart and allow to completely cool.

  9. *Once cool, place a baking sheet under the cooling rack. When glazing, this will catch any extra glaze dripping off of the donuts and it will also help with drying the glaze.
  10. Prepare the glaze.
  11. Using a double boiler over low heat, add the almond milk and vanilla. Whisk. Once warm, whisk while slowly dusting in the confectioner’s sugar.

  12. Once all of the sugar has been added and the glaze is smooth, turn off the heat but keep the pot(s) in place – keeps things warm. If the glaze begins to form a skin (harden) while in the pot, simply whisk until smooth again.

  13. One by one, take a cooled donut and drop it into the glaze flipping the donut over to coat both sides. Lift the donut out and allow any extra glaze to drizzle off back into the pot. Place the glazed donut back onto the cooling rack.
  14. Repeat until all of the donuts are glazed. Allow the donuts to rest until the icing has hardened (about 1-2hrs; may vary based on humidity levels).
  15. Serve. Best when eaten the same day.
  16. If storing, place in an airtight container in the fridge. By the next day the icing may soften due to moisture in the donuts.
Recipe Notes

~ For this recipe, I used Nescafe Taster’s Choice Classic (ingredients 100% pure coffee) instant coffee. 

~ If you’d like a ‘thinner’ glaze, add little-by-little more almond milk. Keep in mind the thinner the glaze, the longer it takes to dry.

Leave a Reply

Your email address will not be published. Required fields are marked *