Coffee Glazed Pumpkin Doughnuts

Coffee Glaze Pumpkin Doughnuts

Coffee Glaze Pumpkin Doughnuts are my second pumpkin doughnut post of the season.

Donut ask me why but am getting rather obsessed with this doughnut making!

In the picture below you can see my other baked doughnut recipe – “Pumpkin Doughnuts“.  Some are topped with the coffee glaze and the stack have been dusted in pumpkin pie spice sugar.

This recipe differs from my last in that it uses a traditional doughnut “dough” mix, using yeast, and not a cake mix.  The beauty here is you can choose to either fry or oven bake them. Another added bonus is they contain much less sugar so for those of you who like their treats a little less sweet then this is the recipe for you.

I’ve opted for oven bake over frying for two reasons:

1. To cut back on unnecessary fat (see that halo glowing?);
2. I don’t have a deep fat fryer (yes I’d probably fry them if I had an all bells and whistles deep fat fryer!);

For this pumpkin doughnut recipe I followed Lakelands baked doughnut recipe and used their silicone doughnut making kit. The only changes I made were the addition of pumpkin puree and vanilla extract and the addition of an inspired (if I may say so myself!) COFFEE GLAZE!

Coffee Glaze Pumpkin Doughnuts

What you will need:

• 75ml milk
• 20g unsalted butter
• 2 tbsp pumpkin puree
• 1 tsp vanilla extract
• 250g strong bread flour
• 25g caster sugar
• 1 tsp salt
• 7g fast action yeast
• 1 egg

For the Coffee Glaze:

• 180g Icing sugar
• 45g unsalted butter, softened
• 3 tbs freshly brewed strong coffee
• 1 tsp vanilla extract
• 50g chopped walnuts (optional)

For the Sugar Coating:

• 50g granulated sugar
• 1 tsp pumpkin pie spice mix, or simply ground cinnamon

Coffee Glaze Pumpkin Doughnuts Tips

Tip #1:

It took me several attempts before achieving that perfect glazed look.  For that shop bought sheen the best way is to dunk the doughnut into the frosting while still quite hot.  The heat from the doughnut is what produces the sheen.  Therefore, if you want to add toppings to the glaze then do so straight after dunking then let set on a cooling rack.  I’ve iced my doughnut when cold before, and while there will be nothing wrong with them, the frosting will look like a frosting and not a glaze.  Of course they will still taste great but they won’t look like Krispy Kreme’s. Best served and eaten immediately accompanied with plain yoghurt, stewed or fresh fruit, a scoop of nut butter and scatter over any remaining seeds.

Tip #2:

The doughnuts are best served on the day of baking, however, if you do have some left over don’t wrap tightly in plastic; they’ll become soggy & gooey.  Store any remaining doughnuts on plate covered with a cake cover; or in a plastic bag that’s not fastened.

Don’t forget to pin this recipe to Pinterest by clicking the image below!

Let me know if you give this recipe a go.  You can leave me a note in the comments box below.

P.S. Don’t forget you can follow me on INSTAGRAM for lots more recipe inspiration!

gx

5 from 1 vote

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Coffee Glazed Pumpkin Doughnuts

Prep Time

1 hr 40 mins

Cook Time

15 mins

Total Time

1 hr 55 mins

 

A traditional doughnut "dough" mix, using yeast, and not a cake mix. The beauty here is you can choose to either fry or oven bake them. Another added bonus is they contain much less sugar, so for those of you who like their treats a little less sweet then this is the recipe for you.

Course: Baking

Cuisine: Western

Servings: 8

Author: Gillian Thompson

Ingredients

For the Doughnuts:

• 75 ml Milk
• 20 g unsalted butter
• 250 g strong bread flour
• 25 g caster sugar
• 1 tsp salt
• 7 g fast action yeast
• 2 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1 egg

For the Coffee Glaze:

• 180 g Icing sugar
• 45 g unsalted butter softened
• 3 tbs freshly brewed strong coffee
• 1 tsp vanilla extract
• 50 g chopped walnuts optional

For the Sugar coating:

• 50 g granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350F / 180C. Lightly grease your doughnut moulds. This mix yielded 8 lakeland moulds plus extra which I baked as cupcakes.
2. Warm the milk and butter in a saucepan until just hot.
3. Add the pumpkin puree and vanilla extract and whisk in until well incorporated.
4. In a large bowl sift the flour and sugar, and add the salt and yeast. Mix well.
5. Slowly add the warmed milk, butter and pumpkin mixture to the flour, and then the egg. Mix with a wooden spoon. The dough will be very sticky.
6. Add a tbsp of water to the dough and work into the dough either with your hands or using the dough hook in a food mixer. This will take about 4 minutes.
7. Tip the dough onto a clean, lightly floured surface and knead for 10 minutes, or alternatively continue in the mixer with the dough hook attachment for around 7 minutes.
8. When you have achieved a smooth and elastic dough place the dough into a floured bowl and cover with a damp cloth. Leave to rise for 40 minutes.
9. When the dough has risen tip it out onto a lightly floured surface and with a floured rolling pin begin to roll it out until it's around 1cm thick.
10. Use the doughnut cutter to cut out 8 doughnuts.
11. Place the doughnut rings into the moulds, cover with greased cling film and let rise for another 30 minutes. Do not let the cling film touch the dough.
12. Once risen, bake the doughnuts in a preheated oven (180C) for 10 to 15 minutes, until golden brown.
13. Whilst the doughnuts are in the oven make your cinnamon sugar and / or coffee glaze.
14. When cooked remove doughnuts from the oven and let cool slightly. Just cool enough to handle, don't let them go cold.

For the cinnamon sugar:

1. Simply combine the sugar and any spice in a large ziplock bag and set aside.

For the coffee glaze:

1. Sift the icing sugar into a large bowl and add the softened butter, vanilla extract and the coffee. Mix well on high until you have a light fluffy frosting. Put aside ready for the hot doughnuts.
2. Whether you are sugar coating or glazing you need to do this while they are quite hot so the sugar adheres to the doughnut. Place one doughnut at a time into the bag and shake gently to evenly coat. Then lay back on the cooling rack to cool completely
3. If you are glazing, have your glaze ready to dip each doughnut into the bowl of glaze while still warm.

Recipe Notes

Pumpkin Pie Spice Mix: 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger Double or triple the quantities so you always have pumpkin pie spice mix to hand.