National Coffee Day is tomorrow, which is cause for celebration. Mocha donuts with a salted caramel glaze are just the way to observe this great holiday. The touch of coffee in the donuts really enhances the chocolate flavor. And you simply can’t go wrong with a salted caramel glaze. Serve them with a giant, steaming mug of coffee, of course.
- Donuts
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter, melted and cooled
- 1/4 cup strongly brewed coffee, slightly cooled
- 1 egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla
- Glaze
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup half-and-half
- 1 teaspoon vanilla
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1/4-1/2 teaspoon kosher salt (1/4 teaspoon is a very subtle <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”subtle ” data-mce-bogus=”1″>saltiness</span></span>, so add more if wish…you can sprinkle some on top of the glazed donuts to really push the salt flavor)</span>
- 2/3 cup powdered sugar
- Chocolate sprinkles, optional
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span><span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”” data-mce-bogus=”1″>Preheat</span></span> your oven to 325 degrees Fahrenheit. Liberally grease donut pans with cooking spray and set aside.</span>
- In a medium bowl, whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the butter, coffee, buttermilk, egg, & vanilla.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Spoon the donut batter into your prepared donut pans. For an easier & cleaner transfer of the batter to the pans, place the donut batter into a piping bag or Ziploc bag and pipe into the donut pans.
- Bake in preheated oven for 11-12 minutes. Remove donuts from the oven and cool in the pans for about 5 minutes before removing and cooling completely on a wire cooling rack.
- When the donuts are cool, make the glaze. Melt the butter in a medium saucepan over medium heat.
- Stir in the brown sugar and cook and stir for about 3 minutes.
- Remove from heat and stir in the half-and-half, vanilla, and salt. Then sift in the powdered sugar (sifting will help prevent large clumps of powdered sugar in your glaze).
- Immediately dip the donuts in the glaze. I double dipped mine; I allowed the glaze to set up a bit after the first dip, then dunked them a second time for a nice, thick coating of glaze. Top with chocolate sprinkles (because, why not?). Enjoy!
In one bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, brown sugar, & cocoa powder. In another bowl, whisk together the cooled melted butter, egg, buttermilk, coffee, and vanilla.
Add the dry ingredients to the wet ingredients and stir until just combined.
To easily fill the donut pan, put the batter in a Ziploc bag & cut the tip off.
Fill the greased donut pans with the batter. You should end up with 10-12 donuts.
Bake at 325 for 11 minutes. Allow to cool a bit before removing from the pan to cool completely on a wire cooling rack.
When the donuts are cooled, make the glaze. Melt butter in a saucepan and the stir in the brown sugar. Cook & stir for a few minutes.
Remove from heat and stir in the half-and-half, vanilla, and salt. Then sift in the powdered sugar and stir until the sugar has dissolved.
Immediately dip the donuts in the glaze and add sprinkles, if desired. I dipped each donut, then waited a few minutes for the glaze to set a bit before dipping them again. Double dipping is totally allowed in this case. Eat up.
