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Coffee Glazed Donuts

Coffee Glazed Donuts



Prep time


Cooking time


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Total time






  • ½ cup warm water (105˚)

  • ½ oz. dry active yeast

  • 1 tsp. white sugar

  • ¾ cup warm milk

  • ¹⁄3 cup butter (unsalted)

  • ¼ cup white sugar

  • 1 tsp. salt

  • 2 eggs

  • 4 cups sifted flour

  • 2 quarts veg oil (for frying)

  • Glaze
  • ½ tbsp. warm espresso

  • 1 tsp. vanilla extract

  • 4 cups confection sugar


  • Pour ½ cup warm water into a small bowl. Stir in yeast & 1 tsp. sugar. Let it set until it forms foam on top (about 10 min).
  • In a small sauce pan, place milk & butter over medium heat. Cook until the butter has melted. Remove from heat.
  • Place ¼ cup sugar and 1 tsp. salt & milk mixture into the bowl of a mixer. Mix on low speed to dissolve sugar. Let stand for 10 min.
  • Beat in yeast mixture, eggs, and 1 cup of flour. Mix at low speed until smooth. Gradually beat in remaining flour to make a soft dough.
  • Continue beating on low until dough does not stick to the side of the bowl.
  • Place dough on a well floured surface and knead until smooth & elastic (about 5-6 min).
  • Form into a ball and place in a large greased bowl. Grease the top of the dough and cover with wax paper. Set the bowl in a warm place. Let it rise until it has doubled in size (about 2 hrs).
  • Punch down the dough and roll out on a floured surface to ½ inch thick.
  • Cut donuts out of the dough with a 3½ inch round donut cutter, with a 1 inch smaller cutter for the center. Let the donuts rise on the work surface until very light and fluffy (about 1 hr).
  • Heat some oil in a deep fat fryer or a large sauce pan to 350˚
  • Gently drop donuts in the oil. Cook until golden brown, turning only once (about 2 min).
  • Drain the donuts on paper towels to absorb the oil.
  • In a small mixing bowl, add warm espresso, vanilla extract, and confectioners sugar. Stir well.
  • Dip each donut in the glaze and serve
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