Coffee Glazed Donut Holes

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Experience the perfect fusion of coffee and donuts with my easy homemade coffee glazed donut holes. Perfect for a weekend breakfast treat or sweet party snacks.

Prep Time8

Cook Time35

Total Time43

Course: Breakfast

Cuisine: American

Servings: donut holes

Author: Rachel Rodda

Equipment

Ingredients

FOR THE DONUTS

1 cup milk
1 egg
2 cups all-purpose flour
3 tablespoons white sugar granulated
4½ teaspoons baking powder
½ teaspoon salt
¼ cup unsalted butter melted
1 quart Vegetable oil for frying

FOR THE GLAZE

2 tablespoons milk warmed
2 tablespoons espresso powder
1½ cups powdered sugar
2 tablespoons milk extra, if needed

Instructions

FOR THE DONUTS

In a small mixing bowl, whisk together the milk and egg until well combined. Set aside.
In a large mixing bowl, whisk the flour, sugar, baking powder and salt until combined. Pour the wet ingredients into the dry ingredients and mix until just combined.
Add the melted butter and gently fold it into the dough until fully combined. The dough will be slightly sticky but should still be manageable.
Pour the oil into a deep frying pot or heavy duty saucepan. The oil should fill the pan to be around 1/3 full. Fit an oil thermometer to the side of the pan and heat the oil on a medium heat until the oil reaches 350℉ (175℃). The oil needs to stay at this temperature throughout the frying process (see note 1).
While the oil is warming up, use a 1-inch scooper or a tablespoon to scoop small portions of dough into balls. Set aside.
Generously line a large tray or plate with paper towel in preparation for frying the donuts.
Once the oil comes to temperature, carefully place 3-4 donut holes into the hot oil at a time. Do not overcrowd the pot. Cook for 1-2 minutes per side, turning occasionally, until golden brown and fully cooked inside.
Use a spider strainer or metal slotted spoon to carefully scoop the donuts out of the pan and transfer them to the paper lined plate to drain off the excess oil. Check the first batch to ensure the cooking time is correct (see note 2).
Fry in batches, cook the remaining donut holes, ensuring the oil comes back to 350℉ (175℃) between batches. Once you have cooked all the donut holes, turn off the heat.

FOR THE GLAZE

Place a wire rack over the top of a large tray lined with a piece of parchment paper underneath to catch the glaze drips.
In a small bowl mix together the warmed milk and espresso powder until the powder dissolves.
Place the powdered sugar in a medium bowl. Add the coffee flavored milk to the sugar and stir to combine. If the glaze is too thick, add a little more milk (1 tablespoon at a time) until it reaches a smooth, pourable consistency.
While the donuts are still slightly warm, dip each one into the coffee glaze, ensuring all sides are well coated. I like to use small tongs or two forks to coat the donut bites. Place the glazed donuts on the wire rack and allow the glaze to set for 5-10 minutes before serving.
Best enjoyed fresh, these donuts can be stored in an airtight container for up to 2 days.

Notes

Constantly monitor the oil temperature. You want it to stay around 350℉ (175℃). If is rises, turn the stove heat down a little. If the temperature drops, turn the heat up slightly. Ensure the oil thermometer is not touching the bottom of the pan.
To ensure your donut holes are cooked inside, check one from the first batch before cooking the rest. Fry the donuts and once cooled, cut open to check the inside of the donut is cooked. If still gooey, check the oil temperature and adjust the cooking time for the next batch. The cooking time will vary depending on the size of the donut holes and the temperature of the oil while cooking.
Ensure the oil comes back to the target temperature before adding the next batch of donut holes.
These donut holes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. I recommend you place a piece of parchment paper between each layer of donuts, as the glaze may become sticky when stored.
For a stronger coffee flavor, add an extra teaspoon of espresso powder to the glaze.

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