Coffee Doughnut Holes
We’ve doubled the pleasure of dunking doughnuts in coffee by flavoring the doughnuts themselves with coffee and adding a cappuccino sprinkling of cinnamon and sugar.
Cooked doughnut holes can be stored in the freezer.
100 doughnut holes
Total Timea day or more
Make Ahead RecipeYes
Recipe Coursedessert, snack
Dietary Considerationkosher, peanut free, soy free, tree nut free
Mealbrunch, dinner, snack, tea
Taste and Texturechewy, spiced, sweet
- 1 cup raw sugar
- 4 tablespoons (½ stick) unsalted butter
- 2 eggs
- 4 cups sifted unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 2½ tablespoons instant coffee powder
- 2 tablespoons hot water
- ¾ cup milk
- Vegetable oil for deep frying
- Cinnamon sugar for coating
Cream the sugar and butter in a large mixer bowl. Add the eggs, one at a time, beating well after each addition.
Sift the flour, baking powder, cinnamon, and salt together. Dissolve the instant coffee in the hot water. Add the flour mixture alternately with the milk and coffee to the butter mixture, beating well after each addition. The dough should be fairly stiff but smooth. Cover and refrigerate the dough at least 2 hours or overnight.
Divide the dough into 5 parts. Roll out 1 part dough ½ inch thick on a lightly floured surface. Keep the remaining dough refrigerated. Cut the dough into holes with a small round cookie cutter. Gather the scraps, roll, and cut out many additional holes as possible.
Heat vegetable oil to 375°F in a deep-fat fryer.
Fry the doughnut holes, 8 to 10 at a time, turning once with tongs, until the holes are a deep golden brown. Drain on paper towels and then roll in a shallow bowl of cinnamon sugar. Repeat with the remaining dough.
1984, 1985 Julee Rosso and Sheila Lukins