BAKE | ESPRESSO GLAZED DONUTS

Ever since I got donut pans for Christmas I've been dreaming about all the different kinds of donuts I could now bake! I made these espresso donuts per request of my sister who loves coffee. Our icing turned out a little thinner because we didn't have any espresso powder and added coffee instead. They still tasted amazing but the icing never hardened so next time we will definitely make sure we have espresso powder!

 Messy piping...

 I spy Oswald the Lucky Rabbit!

Adapted from Shutterbean
makes 12

Ingredients:
DOUGHNUTS

• 2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 2 TBS espresso powder
• 1/2 tsp salt
• 1 cup plain yogurt
• 1 and 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract

ICING

• 2 tsp espresso powder
• 2 TBShot water
• 6 oz. cream cheese, melted
• 2 cups confectioners’ sugar
• 2 tsp vanilla
• 4 TBS milk
• sprinkles 

1. Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. 
2. In large bowl, whisk flour, cocoa, baking soda, espresso powder and salt. 
3. In small bowl, whisk buttermilk, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & well incorporated.
4. Spoon batter into a quart size ziploc bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 10-12 minutes, until doughnuts spring back. Cool in pan on rack for 3 minutes, then carefully turn out directly onto rack to cool.
5. For icing, in a small bowl, combine espresso powder with hot water and stir until dissolved. Add melted cream cheese and stir until well incorporated. Slowly combine confectioner’s sugar, adding vanilla & milk to thin out glaze. If the consistency is too thin, add more sugar. If too thick add a bit more milk.
6. Dip cooled doughnuts into bowl of glaze and place on wire racks over parchment paper lined baking sheet. Top with sprinkles and serve. Doughnuts will keep in an air tight container for 2-3 days.

xoxo, allison