The aroma of coffee will fill your kitchen! Maple Coffee Glazed Baked Donuts are one of those “Nailed IT!” recipes your family and co-workers will love.
This recipe and the giveaway included in this post is sponsored by Door County Coffee and Tea Company. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
If there’s a morning meeting at work, someone inevitably brings in donuts and coffee. I hear some of you saying, “What’s wrong with that?” Well, I’m sort of picky about my donuts. And I’ve already had breakfast and don’t need a donut, but some people don’t seem to care about that and have a couple of donuts.
If I have a donut, I’ll eat half for dessert and maybe half for an afternoon snack. Or sometimes I’ll hang on to it for the next day and have it for dessert then. But again, I’m picky about my donuts. And I’m not really a huge fan of them for the most part.
I’m with my mother on this sentiment.
For us, donuts just leave a coating of grease all over your mouth. That’s not really something I’m a huge fan of first thing in the morning or in the afternoons. Actually, that’s not really something I’m a huge fan of at any time. Which why all those recipes for fat bombs just makes me cringe. I imagine them tasting like me eating a donut. But, I could be wrong.
I’ve had this donut pan for a few years now. I was hoping it would be like a muffin tin and have 12 wells, but it has 6. I really should get a second pan so I don’t have to bake in batches. I think I’ve only used a handful of times? And for maybe one or two sweet donuts? I vaguely remember a gree chile and cheddar cornbread donut and, of course, the scrambled egg donuts for bagel sandwiches.
No, that’s not what I called them in the post. They were make ahead bagel eggs. The problem with eggs in a bagel sandwich is the hole in the bagel. Everything wants to just fall through. The eggs I cooked in the donut pan didn’t do that. I thought it was pretty darned brilliant.
Just like these donuts. They’re pretty darned brilliant!!
We received a generous sampling of Door County Coffee. All them fall style flavors like maple, bourbon, autumn spice, and caramel apple. Since I know the hubs is pretty picky about his coffee flavors (we’re a picky pair, right?) I have been making the coffee for me in the mornings and leaving him the regular coffee to have when he gets up. Of course, if we get up about the same time, I use the regular stuff, but I’ve been enjoying the various flavors.
When I opened the maple, it reminded me of those maple glazed donuts at one of the meetings recently. That’s when it hit me! Make some Maple Coffee Glazed Baked Donuts! I could put coffee in the batter and make the glaze out of coffee. It was a perfect idea.
And it was a perfect idea! The Maple Coffee Glazed Baked Donuts came out of the oven and smelled amazing. I tasted one and they did taste just like maple coffee. I couldn’t believe how perfect they were. And then we fast forward to the glaze part.
I seriously struggle with buttercream and glazes. I think the glaze is thick enough, but it just ran off the donut. But if I make it thick enough to stick like I think it should, it just tastes like all sugar to me. You can see my dilemma in this situation. And it doesn’t help that I’m not a huge sweets person. Like straight up sugar with coffee sweet. It hurts my teeth!
While I realize this probably isn’t the best thing to talk about in my post, but I’m a real person. I’m not all, “Oh my everything came out Snow White perfect! And the birds did the dishes.” Oh no. I’m all, “Crap! Why isn’t this stuff sticking? Why is it all pooled on the parchment UNDER the donuts?”
Because I’m a real person and share my experiences.
Hopefully, someone else will share the same frustrations I have and we can lament and hopefully perfect our glaze and buttercream skills together. Volunteers? During the lamentation process we can share our strengths and hopefully teach other a thing or two. At least that’s my goal here. Teaching people it’s okay to make a mess, mess things up, make a cassou-fail that is totally inedible and you have to throw it out. Yes, that post exists. You’ll just have to find it. I’m not linking to it. LOL
This is definitely one of those stream of consciousness posts. Can you tell? At some point I should get back to these donuts. Like, maybe now?
So, while the Maple Coffee Glazed Baked Donuts themselves came out oh so delicious and just the way I hoped they would taste, the glaze not so much. It smelled delicious and tasted decent. But just didn’t stick. So, make yours thicker than you think. Unless you have experience with glaze and know exactly what consistency to make it. Then, have at it!
I took these in to work and ate one. Because they’re fricking delicious anyway. One of the CWs popped by to see what I had. She said they smelled awesome. Because they do. She didn’t stop by to tell me how she liked it. I’ll have to remember to ask her tomorrow. But the youngling saw them and pledged to try one later. He’s been eating the rest of the pumpkin pie macaron from last week. He cracks me up. I’m sure he’ll tell me how he likes them. He’s very opinionated that way.
As a recap, I suck a glaze and buttercream. But I don’t suck at these donuts or macaron (minus the buttercream filling). I contemplated putting some maple syrup in the batter but thought not. Sometimes, I don’t want my donuts to be super sweet. Especially if the glaze has to be 90% powdered sugar and 10% coffee. You’ll want the donuts to be more savory then sweet. Unless you like your teeth to hurt. Then…
Have at it!
Thank you for following along on this stream of consciousness post. I hope you enjoyed the ride getting here. While you’re at it, make sure you enter the giveaway for some of the delicious Door County coffee and some Millican pecans. I’ll be playing with those later this week. Also, be sure to see what the rest of the bloggers shared today. And stop by yesterday’s post. So much drool worthy goodness yesterday
The aroma of coffee will fill your kitchen! Maple Coffee Glazed Baked Donuts are one of those "Nailed IT!" recipes your family and co-workers will love.
For the donuts:
- 2 tablespoons Door County Maple Coffee
- 2 tablespoons boiling water
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup buttermilk
- 2 large eggs
- 4 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
For the glaze:
- 2 tablespoons Door County Bourbon Coffee
- 1/4 cup boiling water
- 2 to 3 cups powdered sugar
For the donuts:
- Preheat oven to 350.
- Stir the 2 tablespoons coffee with the boiling water and set aside.
- Combine the flour, baking powder and salt in a large mixing bowl and set aside.
- Using a whisk, combine the sugar with the eggs until creamy.
- Stir in the eggs one at a time and then the buttermilk.
- Whisk in the butter, vanilla extract, and the coffee mixture (you can strain the grounds out if you want).
- Make a well in the center of the flour mixture. Pour the buttermilk mixture into the flour mixture and gently stir until just combined.
- Pour the mixture into a piping bag. Cut the tip and pipe into a donut pan.
- Bake at 350 for 10 to 12 minutes.
- Remove form the oven and cool 5 minutes in the pan before moving to a wire rack to cool completely.
- Using a fine mesh strainer, strain the mixture to remove the coffee grounds.
- Begin adding powdered sugar to the strong coffee mixture until thick enough to coat the back of a spoon.
- Dip each cooled donut in the glaze and set on a wire rack on top of parchment until set.
For the glaze:
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Amount Per Serving Calories 269Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 127mgCarbohydrates 57gFiber 0gSugar 47gProtein 2g
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Tuesday:
Maple Coffee Glazed Baked Donuts by A Kitchen Hoor’s Adventures
Baby Greens Salad with Pomegranate, Blue Cheese, And Pecans by Karen’s Kitchen Stories
Instant Pot Pork Riblets with Sauerkraut by Palatable Pastime
Pecan Chicken and Grape Salad by Cindy’s Recipes and Writings
Turkey & Cranberry Stuffed Acorn Squash by Sweet Beginnings
Apple Cider Cheesecake Tarts by Red Cottage Chronicles
Autumn Spice Coffee Pecan Fudge by Family Around the Table
Caramel Apple Pecan Cobbler by Hezzi-D’s Books and Cooks
Pecan Butter Pie by A Day in the Life on the Farm
Vegan Ginger Pear Bundt Cake by The Baking Fairy