In Chicago in 1938, The Salvation Army created an event to honor those members who served doughnuts to soldiers during the First World War. Succeeding this event, National Donut Day is on the first Friday of June each year.
It’s a good thing that coffee and donuts go together like peanut butter and jelly! Since National Donut Day is approaching fast, here are three donut recipes you can try out. One of them counts as a coffee recipe too since it includes gourmet coffee as an ingredient!
Boozy Donut Shake
- 1 chocolate-frosted chocolate cake donut
- 1 scoop vanilla ice cream
- 1 ounce coffee-flavored liqueur
- 1 ½ ounces iced coffee
Blend until smooth. Top with whipped cream and serve immediately. For a non-alcoholic version, hold off from adding the liqueur.
Cookies and Cream Donut Sandwiches
- White powdered mini donuts
- Whipped cream or cool whip
- Chocolate sandwich cookies
Blend the chocolate sandwich cookies either in a food processor or crumble using a rolling pin. Combine with the whipped cream or cool whip. Cut the donuts in half and fill the middles with the cookie cream mixture. Refrigerate until set, then serve.
Baked Mocha Donuts
For the donuts:
- 1 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled to room temp.
- 1/3 cup milk, room temperature (buttermilk suggested)
- 1 tbsp plain Greek yogurt, room temperature (or sour cream if preferred)
- 2 tsp instant coffee powder
- 1 tsp vanilla extract
- 6 tbsp packed light brown sugar (¼ cup plus 2 tbsp = 6 tbsp)
For the chocolate dip:
- 1/2 cup chocolate chips, dark or semi-sweet
- 2 tbsp unsalted butter
- 1 tbsp cream (heavy cream suggested)
- 1 tbsp corn syrup
- Chocolate sprinkles (optional)
Preheat the oven to 350 degrees Fahrenheit. If you do not have a donut pan, you can use a muffin pan. Cut pieces of foil, 2 inches x 3 inches, and roll the pieces into a log with a flat bottom so it can stand up. These foil pieces should be taller than the height of the muffin pan; this is to help create the holes in the donuts. When filling the tins, fill them halfway with the batter, then insert the foil logs in the middle.
Spray your desired pan with non-stick cooking spray.
In a large bowl whisk the flour, baking soda, and salt, then set aside. In a medium-sized bowl whisk the egg, melted butter, milk, yogurt, instant coffee, vanilla, and brown sugar, ensuring the coffee is fully dissolved and there are no sugar clumps. Fold the wet ingredients into the dry mixture using a rubber spatula or a wooden spoon, then whisk to ensure everything is well mixed together.
Spoon the batter into the prepared pan. Bake for 8-10 minutes, or until the donut feels slightly firm when gently touched with fingertips. Cool in the pan for 5-10 minutes before transferring to a rack to continue cooling.
To make the glaze, mix all of the chocolate dip ingredients in a microwave-safe bowl. Melt in 30 second bursts, stirring each time until the dip is fully melted and smooth. Once the donuts are fully cooled, dip the tops in the glaze and top with sprinkles.
If you’ve ever wanted to make donuts for the first time, these are some great ideas to start! Top it all off with a freshly brewed cup of our gourmet coffee from our shop or on Amazon, and you’ve got an awesome snack or dessert—maybe even breakfast?
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