instructables

Coffee Bean Donuts (w/ Coffee Cream Filling)

by Jeromina

What's breakfast without co ee and donuts? What if breakfast was co ee IN a donut?

These donuts, in their truest likeness of co ee beans, are a delightful spike of energy to start your day -- ca eine and
carbs. They've got a good dose of protein, too, thanks to eggs and milk. The dough is avored with co ee and then lled
with a rich co ee pastry cream that tastes like cafe latte.
The dough and lling can be made ahead the night before so that you can get a head start to your morning.
Supplies:

Yields approximately 20-24 donuts

COFFEE DONUTS DOUGH INGREDIENTS

1/4 c (60 mL) water
2-1/4 tsp (1 packet) active yeast
1 c (240 mL) whole milk
1/4 c (57 g) shortening or butter
1 egg
1/4 c (50 g) sugar
1 tbsp ne ground instant co ee; 2 tbsp for a stronger avor (or instant espresso)
1/4 tsp salt
2-1/2 (300 g) c all purpose our

COFFEE CREAM FILLING

1 c (240 mL) half and half (or 120 mL whole milk + 120 mL heavy cream)
1/3 c (67 g) sugar
2 egg yolks
1 tbsp ne ground instant co ee; 2 tbsp for a stronger avor (or instant espresso)
1/4 c (40 g) corn starch

SPECIAL SUPPLIES
3" oval cookie cutter
Piping bag and tip
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Bread lame or very sharp knife
Slotted strainer
Oil for frying

Step 1: Donut Dough

You can prepare this dough the night before and let rise overnight in the fridge. It doesn't take long to combine the
ingredients and doesn't require kneading at this point.
1. Activate yeast in warm water for 10 minutes until frothy.
2. Heat milk and shortening in the microwave for 1 to 2 minutes.
3. Stir until shortening is mostly melted.
4. In a mixing bowl, combine all dough ingredients.
5. Mix thoroughly with a wooden spoon or spatula for 2 to 3 minutes. The dough will be sticky and shaggy.
6. Cover with a plastic wrap. Let rise overnight or if you are making these donuts to eat the same day, let rise for 1 hour.

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Step 2: Coffee Cream Filling

You can also prepare the co ee cream lling the night before and allow to cool overnight in the fridge.
1 Combine all lling ingredients in a sauce pan.
2 Whisk until thoroughly combined.
3 Heat over low-medium heat until thickened to a slightly runny pudding consistency.
4 Cover with plastic wrap with the wrap touching the surface of the co ee cream. Refrigerate. The consistency will
thicken further once cooled.

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Step 3: Knead Dough

Remove the dough from the fridge (or, if making on the same day, after 1 hour rise at room temperature).
1. The dough should be doubled in size.
2. Using the dough hook of a mixer, mix the dough on slow speed.
3. Continue to mix for 5 minutes until the dough is smooth and elastic.

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Step 4: Shape

1 Place the dough on a lightly oured surface.

2 Roll the dough between 1/3" to 1/2" thickness.
3 Cut the dough in ovals using the cookie cutter.
4 Place the cut oval on a oured parchment paper and cover with plastic wrap. Let the dough rest for 30 minutes.

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Step 5: Score

Using a bread lame or a very sharp knife, score the vertical centers of each oval. Score only between 2-3 mm deep. For
more realistic co ee beans, do not score a perfectly straight line, it is better that the line has some curves. Also, make
jagged (pulled) cuts by dragging the knife so the cut edges aren't too clean.

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Step 6: Fry

Heat 2" of oil in a large pot to 370F over medium heat and you are ready to fry co ee bean donuts!
1 Flip donut onto the strainer, scored side down -- the heat tends to pu up the side that is rst above the surface
of the oil (in this case, you want that pu y side to be the outside of the co ee bean).
2 Lower the donut directly into the oil with the strainer. When the donut is in the oil, keep the strainer underneath for a
second or two. This will keep the scored side of the donut looking at. Repeat for another few donuts, however ensure
there is not any crowding in the pot.
3 Cook for 1 minute and ip.
4 Cook for another minute. As the donuts cook, lightly press them into the oil so that there will not be a lighter band
around the circumference as donuts have.
5 Retrieve from the oil with the strainer.
6 Let cool on a paper towel-lined cooling rack.

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Step 7: Fill

Time to ll those co ee bean donuts!

1 Place co ee cream lling in a piping bag with the tip cut or out tted with a long tip.
2 Insert piping tip into one end and pipe the cream.
3 Insert into the other end and repeat.

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Step 8: Have a Nice Day!

Enjoy your morning hit of ca eine and carbs!

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Fantastic idea and very easy to make . . .

Thank you!

That is just neat.

Thank you!

I feel like you'd find these in a coffee house! Do they get that color from the length of cooking or
the ingredients in the dough?
I would say both from the cook time and the bit of coffee in the dough.

Thanks!
Very Clever - can't wait to make these!

Thank you!

looks yummy, but what is the „half and half” filling ingredient?

also would you be so kind and put metric measurements wherever possible some abbreviations
are cryptic to me eg “1/4 c” is it quarter of cup? thanks.
No problem, I will edit the Instructable with metric measurements.

Half and half is a pre-mixed product we use for our coffee here in the US and Canada. It is
essentially half whole milk and half heavy cream.
Do you have the measurements also in grams?
I am from the Netherlands, we use metric table.
what is shortening, and what is half and half?
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thank you, with regards h.b.
Hi! 2.5 cups of flour is about 300 g. 0.25 cup of sugar, about 50 g.
Shortening is a solid form of oil, typically a hardened (hydrogenated) vegetable oil. It is what is
generally used by coffee shops to extend the donut's shelf life. However, it can be substituted with
butter, which I personally prefer. That would be about 57 g butter. Half and half is a pre-mixed
product we use in the US and Canada for our coffee. Just combine half whole milk and half
cream to make the required 240 mL (1 cup).
Thanks!
Shortening is butter or margarine. Most prefer butter. Half and Half as a prepackaged product
doesn't really exist in Europe from what I've seen while living in Spain and Germany, but this is
essentially a 50/50 mix of whole milk and heavy cream, and can be substituted as such.
At the Albert heijn XL you can get these cups (http://www.mysimplyspecial.com/wp-
content/uploads/...
otherwise 1 cup is about 240ml so if you have a measuring beaker (maatbeker) you could use
that as well.

also 1/4 C is 4 Table spoons.

Shortening is fat but can be substituted for unsalted butter (it does taste differently). You can buy
shortening of the brand Crisco at the Jumbo
half and half is made by mixing 1 part whole milk and 1 part heavy cream (Volle melk en
koksroom)
these look amazing! thanks

Oh wow. Just wow. Mmmmmmmm

Ooops (drooled a bit)
On my list...
Wow! Awesome!

Mmmm coffee donut, thanks for sharing!

This is amazing:) well done!

These look delicious!

That is so clever. Great Instructable!

Whoa, these are awesome! :D

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