Coffee Cream Doughnuts Recipes

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RAISED CAPPUCCINO DOUGHNUTS WITH ESPRESSO CREAM FILLING

Categories     Coffee     Milk/Cream     Mixer     Chocolate     Breakfast     Brunch     Dessert     Fry     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 23



Raised Cappuccino Doughnuts with Espresso Cream Filling image

Steps:

  • For topping:
  • Blend sugar,cocoa powder, and cinnamon in small bowl.
  • For filling:
  • Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Press plastic wrap directly onto surface of filling. Chill until cold, at least 4 hours and up to 2 days.
  • For doughnuts:
  • Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer. Pour warm milk over and stir to blend. Let stand until yeast dissolves and mixture bubbles, about 10 minutes.
  • Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend. Whisk butter and eggs in another medium bowl to blend.
  • Butter large bowl. Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes. Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes. Scrape dough from hook into bowl. Let dough rest 5 minutes. Scrape dough into buttered bowl (dough will be sticky). Turn dough to coat with butter. Cover bowl with plastic wrap and refrigerate dough overnight. Sprinkle 2 baking sheets lightly with flour. Gently press dough to deflate. Roll out chilled dough on lightly floured surface to 1/3-inch thickness. Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds. Transfer rounds to floured sheets, spacing 2 inches apart. Gather dough scraps. Roll out to 1/3-inch thickness; cut out more rounds. Repeat until all dough is used. Cover dough rounds on sheets with towels. Let rise in draft-free area until doubled in volume, about 1 hour.
  • Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 360°F to 370°F. Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Dip both sides of warm doughnuts into topping. Transfer to rack and cool completely.
  • Spoon filling into pastry bag fitted with 1/4-inch plain round tip. Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife. Insert tip of pastry bag into slit and press in filling until center of doughnut bulges. Return doughnut to rack. Repeat with remaining doughnuts. (Doughnuts can be filled up to 2 hours before serving.Let stand at room temperature.)

Topping
1/2 cup sugar
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cinnamon
Filling
1/2 cup sugar
6 tablespoons all purpose flour
2 tablespoons instant espresso powder
2 cups whole milk
5 large egg yolks
Pinch of salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
Doughnuts
2 1/4 teaspoons dry yeast (measured from 2 envelopes)
1/4 teaspoon plus 1/4 cup sugar
1 cup plus 2 tablespoons warm whole milk (105°F to 115°F)
4 cups all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm
2 large eggs
Canola oil (for deep-frying)

COFFEE AND DOUGHNUTS ICE CREAM

Does the thought of a hot cup of coffee and tender glazed doughnuts make your salivate? Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout.

Provided by staceywatts

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 14h20m

Yield 8

Number Of Ingredients 7



Coffee and Doughnuts Ice Cream image

Steps:

  • Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
  • Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
  • Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 51.6 g, Cholesterol 100.7 mg, Fat 31.7 g, Fiber 0.3 g, Protein 7.1 g, SaturatedFat 17.9 g, Sodium 168.7 mg, Sugar 40 g

3 day-old glazed doughnuts, cut into 8 pieces
1 cup cold, strong, brewed coffee
½ cup sugar
2 cups heavy cream
1 (14 ounce) can sweetened condensed milk
½ cup milk
1 teaspoon vanilla extract

CRISPY AND CREAMY DOUGHNUTS

I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.

Provided by Kelly

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 18

Number Of Ingredients 13



Crispy and Creamy Doughnuts image

Steps:

  • Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  • Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  • Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
  • Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 47.3 g, Cholesterol 31.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 171 mg, Sugar 20.3 g

2 (.25 ounce) envelopes active dry yeast
¼ cup warm water (105 to 115 degrees)
1 ½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
⅓ cup butter
2 cups confectioners' sugar
1 ½ teaspoons vanilla
4 tablespoons hot water or as needed

COFFEE AND DOUGHNUTS ICEBOX CAKE

Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!

Provided by Chef Mo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 2h30m

Yield 10

Number Of Ingredients 8



Coffee and Doughnuts Icebox Cake image

Steps:

  • Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
  • Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
  • Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 55.3 g, Cholesterol 103 mg, Fat 31.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 17.3 g, Sodium 523.9 mg, Sugar 42.3 g

4 (1.69 ounce) packages doughnut sticks
1 tablespoon butter, melted
4 cups coffee ice cream, softened
½ cup milk
2 (3.4 ounce) packages French vanilla instant pudding and pie filling mix
2 tablespoons instant coffee granules
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
6 mini chocolate-frosted doughnuts

"COFFEE AND DOUGHNUTS"

Categories     Coffee     Dairy     Dessert     Fry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19



Steps:

  • Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
  • The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
  • Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
  • Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
  • Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
  • Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
  • Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.

Doughnuts:
3 tablespoons dry yeast, divided
1 1/4 cup warm water
8 cups all-purpose flour, divided
1/2 cup warm milk
1 tablespoon salt
1/2 cup sugar
8 ounces egg yolks (12 yolks from large eggs)
1/2 cup melted butter
Oil for frying
Cinnamon-sugar mixture
Cappuccino semifreddo:
10 egg yolks
1 vanilla bean, split and seeds scraped out
1 1/4 cup sugar, divided
1 1/2 tablespoons espresso extract
1 cup cream
4 ounces egg whites (about 4 whites from large eggs)
Steamed milk or whipped cream

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