This might be a post about cupcakes. Or, it could just as easily be a post about when to value balance and when to throw discretion to the wind.Read More
Coffee and doughnuts are one of the sacred food duos. In the official book of sacred food combinations, this ranks number 3, right in between grilled cheese and tomato soup and peanut butter and bananas.
Being the foodie that I am, I wrote, "espresso doughnuts" down on an idea card a couple of weeks ago, and tossed it into the pile of random recipe ideas. This past weekend, I rediscovered that card and this is what happened.
Our coffee flavor comes in the form of espresso powder. It smells incredible.
I love baked doughnuts because they aren't as heavy as the fried versions and they are a lot less messy. You just need one of these doughnut pans.
The most important thing to remember when making baked doughnuts is to not overfill the pan. Seriously, these things do some serious rising.
These doughnuts also received a coating of brown butter cream cheese frosting and espresso sugar, because we are fancy.
I really love how the tanginess of the cream cheese works with the richness of the brown butter. I think this pairing should be added to the official book of sacred food combinations, which I definitely made up.
Ahhh…this is a really good way to begin the morning.
Get yourself a doughnut pan and let's get baking!
Happy Wednesday friends!
Espresso Doughnuts with Brown Butter Cream Cheese Frosting
makes 12 doughnuts
for the doughnuts
- 1 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup cocoa powder
- 3 tablespoons instant espresso powder
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted*
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl whisk to combine flour, baking powder, salt, cocoa powder, and espresso powder.
In a separate bowl, beat eggs. Whisk in milk, vanilla, and melted butter.
Pour the wet ingredients into the dry and stir until thoroughly combined. Allow the mixture to rest for five minutes.
Transfer the batter to a piping bag and pipe the batter into a greased doughnut pan. Be careful to not overfill, the doughnuts will do quite a bit of rising. Bake for 15 minutes, or until a fork inserted into the middle comes out clean. Place on a cooling rack and allow to cool while you prepare the frosting.
*Make sure that the melted butter has a chance to cool down before adding it to the milk. If the butter is too hot, it will seize up when mixed with the cold ingredients.
for the frosting
- 2 ounces unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons heavy whipping cream
- espresso sugar, optional
Place butter in a small saucepan and melt over medium high heat. Once the butter has melted cook for several minutes until the butter deepens in color and reaches dark amber. Remove from heat.
In a medium bowl, cream cheese on high for one minute. Beat in brown butter. Slowly add confectioner’s sugar, beating well after each addition until all the sugar is worked in. Beat in heavy cream and vanilla, and mix until smooth.
Spread the frosting over cooled doughnuts and sprinkle with espresso sugar or chocolate sprinkles. Serve with a piping hot cup of coffee and a friend that tells horrible, yet wonderful puns. Enjoy!