Donuts make me happy. And these donuts are good. Not just good, better than good. They are heaven. A floating-on-the-clouds kind of heaven. The donuts have the softest interior, and I sometimes forget that they’re baked, not fried. Paired beautifully with the richness of chocolate and a faint flavour of coffee, these are amazing. The glaze is my favourite bit of these donuts. Cool, fresh and earthy, the mint brings everything together perfectly.
Recipe adapted from Kelsey – the farmer’s daughter
For the donuts:
- ⅓ cup brown sugar
- 1 egg
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons vinegar
- 2 teaspoons instant coffee
- 1 tablespoon hot water
- ½ teaspoon baking soda
- ¾ cup flour
- ⅓ cup cocoa powder
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 1/8 teaspoon peppermint extract
- In a bowl, add the sugar and egg. Mix well.
- Add the melted butter and vanilla, and mix.
- Add the vinegar to the milk and set aside for about 5 minutes, then add it to the egg mixture.
- Dissolve the instant coffee in the hot water, and then add to the batter.
- Sift the baking soda, flour, and cocoa powder.
- Fold in the dry mixture to the wet until just mixed together.
- Transfer to a greased donut pan.
- Bake at 180°C for 10 minutes.
- Cool the donuts before glazing.
- For the glaze, add all of the ingredients in a bowl. Mix well.
- Dip donuts in glaze and enjoy!