Coffee-Glazed Doughnuts

Name: Coffee-Glazed Doughnuts
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 12
Cuisine: Global
Ingredients: 7 grams package active dry yeast (2 1/2 teaspoons); 1 teaspoons cinnamon; 355 milliliters confectioners sugar; 1 Tbsp light corn syrup; 3 larges egg yolks; 769 milliliters all-purpose flour plus additional for sprinkling and rolling out dough; 5 teaspoons instant-espresso powder or instant-coffee granules; 0 teaspoons salt; 2 Tbsps sugar; 59 milliliters 1/2 stick unsalted butter, softened; 0 teaspoons pure vanilla extract; 2 liters About vegetable oil for deep frying; 59 milliliters boiling-hot water; 2 Tbsps warm water (105–115°F); 237 milliliters whole milk at room temperature

Coffee-Glazed Doughnuts is a vegetarian morn meal. One portion of this dish contains about 5g of protein, 24g of fat, and a total of 416 calories. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have warm water, flour plus additional, boiling-hot water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 75 hours.

Instructions

Stir together yeast and warm water in a small bowl until yeast is dissolved.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)

Ingredients you will need

Yeast

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Ingredients you will need

Cinnamon

Butter

Dough

All Purpose Flour

Sugar

Yeast

Egg Yolk

Milk

Salt

Equipment you will use

Blender

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Ingredients you will need

Crust

Dough

All Purpose Flour

Equipment you will use

Kitchen Towels

Bowl

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick).

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Ingredients you will need

Dough

Nuts

Equipment you will use

Kitchen Towels

Baking Sheet

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Kitchen Thermometer

Skimmer

Pot

Transfer to paper towels to drain. (Return oil to 350°F between batches.)

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

Ingredients you will need

Powdered Sugar

Instant Espresso

Corn Syrup

Vanilla

Water

Salt

Equipment you will use

Bowl

Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using).

Ingredients you will need

Sanding Sugar