So, let’s have a conversation about donuts. Doughnuts. Whatever. I don’t really care what you call them. Let’s talk about fried dough.
You’ve heard my saying, “You can’t spell friend without fried” and sweet lord is that the truth.
Sometimes, there is no alternative to a piping hot, glaze covered, cinnamon smelling ball of hot fried cake, am I right?!?
I am embarrassed to tell you, well only a little, as I imagine I am not the only one, that I find myself in awkward silence/swoon moments when it comes to fried ‘nuts.
You know, the shortening of the word do-nuts. Fried ‘nuts. Right.
It’s all I can do to keep it together sometimes.
So what are the 2 things that make it alright to get out of bed in the morning? Clearly, coffee and donuts.
Or, coffee glazed donuts. Yes, I went there. Care to follow me?
Donut Holes with Coffee Glaze
- 1 stick unsalted butter at room temperature
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup all purpose flour
- 3 whole eggs and 1 egg yolk
- zest from 1 lemon
- 4 cups vegetable oil
- 1/4 cup heavy cream
- 2 tablespoons instant espresso powder
- 2 cups powdered sugar
- 2 tablespoons water
In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a boil.
Remove the pan from the heat after 10 seconds of boiling and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. Add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and fridge for 15-30 minutes.
For the glaze: In a medium bowl, whisk together recommended: Kahluathe cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
In a large heavy-bottomed pot, heat over medium heat until a thermometer inserted in the oil reaches 375 degrees F. Drop tablespoon sized scoops of the dough into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the donuts are golden brown. Drain on paper towels.
For the glaze, dissolve the esspresso in the water. Add the heavy cream and then the powdered sugar. Stir until the lumps are gone, and dip the donuts in the glaze.
Try not to cry.
I know it’s hard.