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5 from 2 votes

Baked Coffee Doughnuts

Deliciously moist and fluffy baked doughnuts that are infused with coffee, and topped with a sweet coffee glaze. The BEST doughnuts for coffee lovers!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Doughnuts
Cuisine: American
Keyword: coffee, donuts, doughnuts
Servings: 8 doughnuts
Calories: 354kcal
Author: Marsha

Ingredients

For the Doughnuts

  • 2 tablespoons instant coffee granules
  • 1 ½ cups (187g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 large egg
  • ½ cup (100g) caster/granulated sugar
  • ¼ cup (60ml) buttermilk*
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Glaze

  • ¼ cup (60ml) milk warm
  • 1 tablespoon instant coffee granules
  • ½ teaspoon vanilla extract
  • 2 ¼ cups (281g) icing/powdered sugar

Instructions

For the Doughnuts

  • Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
  • In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
  • Whisk together the flour, baking powder, salt, and nutmeg.
  • In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.
  • Add the dry ingredients, and mix until just combined. Do not overmix.
  • Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.

For the Glaze

  • Add the coffee and vanilla to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
  • Dip each doughnut into the glaze, and leave to set on the wire rack.

Video

Notes

*To make your own buttermilk, simply add 1 teaspoon of fresh lemon juice or white vinegar to 1/4 cup (60ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Leftover doughnuts can be stored in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.