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Coffee and Hazelnut Doughnuts

Ingredients

  • doughnuts:
  • 1 & 3/4 c. flour
  • 1 Tbsp. baking powder
  • 1/2 c. sugar
  • 1 tsp. salt
  • 1/2 c. hazelnuts chopped and toasted
  • 1/2 c. strong coffee cooled
  • 1/2 c. heavy cream
  • 1 egg
  • 1/2 c. butter melted
  • cooking spray
  • frosting:
  • 8 oz. Ghirardelli white chocolate for baking I used 2 of the 4 oz. bars
  • 1 cup 8 oz. unsalted butter (cut up)

Instructions

  1. doughnuts:
  2. Preheat your oven to 350°F.
  3. Coat the cups of your doughnut pan or pans with cooking spray.
  4. In a large mixing bowl or the bowl of a stand mixer combine the hazelnuts, flour, baking powder, sugar, and salt. Stir.
  5. In a small bowl combine the coffee, cream, egg, and butter. Stir.
  6. Add the wet ingredients to the dry and mix until well combined.
  7. Spoon the batter into a gallon sized Ziploc bag, seal it, and snip off one of the bottom corners.
  8. Pipe the batter into the cups of the doughnut pans filling them ~2/3 of the way up.
  9. Bake the doughnuts for ~15 minutes.
  10. Remove from oven and let cool in the pan for a couple of minutes. Remove doughnuts from pans and place on a cooling rack to cool completely before frosting.
  11. When the doughnuts are completely cool dip them in the prepared frosting and Eat! Quantity depends on the size of your pans. I ended up with ~18 medium sized doughnuts.
  12. frosting:
  13. In a small sauce pan melt together chocolate and butter.
  14. Pour mixture into a medium sized mixing bowl, cover, and refrigerate for at least 3 hours.
  15. Before using remove from fridge for at least 30 minutes do the butter can soften a bit.
  16. Spoon the mixture into the bowl of a stand mixer.
  17. Beat butter/chocolate mixture until light and fluffy (about 2 to 3 minutes).
  18. Don't over beat (like I did).
  19. Recipe adapted/acquired from Cookies & Cups: 2 Ingredient White Chocolate Frosting