Doughnuts and coffee are made for each other. But why settle for enjoying them side by side when you combine them for the ultimate breakfast experience? These doughnuts are moorishly infused with enough coffee and sweet toffee to get you out of bed.
Ingredients 120 ml milk, lukewarm
3 teaspoons dry yeast
¼ cup caster sugar
2 cups plain flour, plus extra for dusting
1/2 teaspoon cinnamon
60 ml strong espresso
2 egg yolks
25 g unsalted butter, softened
Vegetable oil, for deep-frying
Caster sugar and cinnamon, for dusting
For the coffee glaze 1 cup icing sugar
2 tablespoons strong espresso, extra
For the hazelnut toffee 1/3 cup hazelnuts
1/4 cup caster sugar
Combine the milk and yeast in a small bowl and set aside to bubble for 10 minutes.
Combine the flour, sugar, cinnamon and nutmeg in a medium-sized bowl. Make a well in the centre and add the eggs, butter, espresso and yeast mixture.
Mix until the dough comes together into a rough ball then turn out onto a lightly floured surface and knead until soft and elastic (about 5 minutes).
Place the dough in a clean oiled bowl, cover with cling wrap and a clean tea towel and leave somewhere warm to rise for 45 minutes or until doubled in size.
Roll the dough out 1 cm thick. Using a glass that’s about 8 cm in diameter, cut 8 rounds. Then use a shot glass or a 3 cm ring to cut out the centre. Don’t throw these out – fry them as mini doughnut holes!
Repeat with the remaining dough, re-rolling if you have to. Place the doughnuts on a lightly floured tray and rise again for 30 minutes.
Heat enough vegetable oil to fry in your deep fryer or wok. When the oil has reached 180°C, add your doughnuts and cook in batches for 30 seconds on each side or until golden. Drain on a paper towel, then toss in the extra caster sugar and cinnamon.
For the glaze, combine the icing sugar and espresso. I recommend a good strong Italian espresso that won't be overpowered by all the sweetness. Pour over the cooled doughnuts. To do this, I like to use a cooling rack. That way the glaze drains away and doesn’t pool around your doughnuts.
For the toffee, melt the sugar in a large cast iron pan over low heat without stirring. When the sugar is a light caramel colour, add the hazelnuts, stir quickly and pour onto a baking sheet lined with baking paper, leave to cool and then break into shards. Scatter the shards over your espresso glazed doughnuts.