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baked espresso glazed doughnuts

Photo by: http://www.shutterbean.com/
review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

While looking for something else I came across this delightful recipe on http://www.shutterbean.com/ and simply couldn't resist pinching it. Yum! I understand that if you don't have a doughnut pan that this makes mighty fine muffins but you might need to bake a them longer.

yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For baked espresso glazed doughnuts

  • DOUGHNUTS
  • 1 c
    all-purpose flour
  • 1/4 c
    unsweetened cocoa powder
  • 1/2 tsp
    baking soda
  • 1 Tbsp
    espresso powder
  • 1/4 tsp
    salt
  • 1/2 c
    low-fat buttermilk
  • 3/4 c
    packed brown sugar
  • 1
    egg
  • 1/4 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • GLAZE
  • 1 tsp
    espresso powder
  • 1 Tbsp
    hot water
  • 3 oz
    (6 tablespoons) cream cheese, melted
  • 1 c
    confectioners’ sugar
  • 1 tsp
    vanilla
  • 2-3 Tbsp
    milk
  • chocolate sprinkles (optional)

How To Make baked espresso glazed doughnuts

  • 1
    Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray & set aside. In a large bowl, whisk flour, cocoa, baking soda, espresso powder and salt.
  • 2
    In a small bowl, whisk buttermilk, sugar, egg, oil and vanilla until smooth.
  • 3
    Add milk mixture to flour mixture; whisk until blended & well incorporated.
  • 4
    Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full.
  • 5
    Bake for 10-12 minutes, until doughnuts spring back when lightly pressed.
  • 6
    Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.
  • 7
    In a small bowl, combine espresso powder with hot water and stir until dissolved. Add melted cream cheese and stir until well incorporated.
  • 8
    Slowly combine confectioner’s sugar, adding vanilla & milk to thin out glaze. If the consistency is too thin, add more sugar. If too thick add a bit more milk.
  • 9
    Dip cooled doughnuts into bowl of glaze and allow excess frosting to drip back into bowl. Transfer to rack. Top with chocolate sprinkles and serve. Doughnuts will keep in an air tight container for 2-3 days.
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