Good morning to all, hope you have a great week! These Chocolate and Coffee Donuts are amazing treats, not eccessively sweet and perfect for those who love coffee, like me. To make the cakes and the icing, I used Oro Espresso of Saquella Caffè, an exceptional blend, a true gourmet specialty of the excellent company from Abruzzo.
My Chocolate and Coffee Donuts are really delicious and easy to make. The preparation is very similar to that of muffins. Just mix the dry ingredients all together, then the liquid ones in another bowl and then mix the two together. You will need only a hand whisk, to obtain these delicious and moist desserts. Obviously, to make Donuts with Chocolate and Coffee you will need an oven donut mould. This type of mould is very easy to find now, but if you don’t have it, you can use the muffin tin. The shape will be different, but the taste will be just as delicious!
A lovely life to all and see you at my next recipe,
Chocolate and coffee donuts
Moist donuts with a delicate and aromatic espresso flavor
- For the donuts:
- 200 gr all purpous flour
- 110 gr caster sugar
- 3 tablespoons bitter cocoa
- 2 teaspoons baking powder
- 1 teaspoon coffee powder Oro Espresso Saquella (or other espresso finely ground coffee)
- A pinch of salt
- 165 ml buttermilk (160 ml milk + 1 teaspoon of white vinegar)
- 60 ml sunflower oil
- To garnish the donuts:
- 40 g dark chocolate
- 1 teaspoon sunflower oil
- 2 eggs
- 1 teaspoon vanilla extract
- For the glaze:
- 5 tablespoons of icing sugar
- 3 or 4 tablespoons of espresso coffee
If you can't find the buttermilk, prepare it with milk and vinegar and let it rest for 30 minutes at room temperature.
After the resting time, put all the dry ingredients in a bowl and mix.
In another bowl, put the liquid ingredients: buttermilk, oil, eggs and vanilla. Mix with a hand whisk to blend and then add the mixture to the bowl of dry ingredients.
Again using a hand whisk or a wooden spoon, mix the two compounds together until a well blended cream is obtained. Don't mix too much if you want moist donuts.
Pour the mixture into the buttered and floured donut mould, filling each cavity about 2/3.
Bake in a preheated oven at 180° for 10 - 15 minutes.
Remove from the oven and leave to cool in the mould for about ten minutes, then gently remove the donuts and let them cool.
Prepare the icing. Put the icing sugar in a bowl and gradually add the coffee until the desired consistency is obtained.Dip the upper part of the donuts into the icing and place them on a sheet of baking paper to dry.
Once the icing has solidified, you can decorate them with melted chocolate. Pour it gently over the sweets, using a teaspoon or fork.Let it solidify for a few minutes and enjoy.
If you don't have a donut mould, you can make muffins from the same batter. They will be just as delicious and beautiful. Buttermilk gives a very moist texture to desserts. If you can't find it, you can prepare a good substitute by acidifying milk. Add a teaspoon of white vinegar or lemon to milk, mix and let rest for 20 - 30 minutes.
I can’t describe how aromatic and delicious these donuts are! The espresso flavor will conquer you at the first bite…So yummy!