Chocolate Donuts with a Coffee Glaze
When you eat a donut, the perfect beverage to wash down the sugary carbness is coffee, am I right? So when eating a chocolate donut, why not just take it a step further and put the coffee on said donut? I couldn't think of a good reason not to. So I did it. And it was delicious. And I encourage all of you to try it for yourself so you don't live your life wondering, just how good would a chocolate donut with a coffee glaze taste?
When said coffee glaze is made with your friend's pressure brewed coffee from Commune + Co., the answer is incredible. Commune + Co. uses their own unique method of brewing that brings out the sweetness and nuances within their coffees. Plus it's served off of a trike in downtown Tampa (as well as other locations around town) and it doesn't get more authentic than that.
For the donuts:
- 1 cup flour
- 1/4 cup cocoa
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 6 tbs sour cream
- 1 egg
For the glaze:
- 1 cup powdered sugar
- 2 tbs coffee of your choosing, cooled
- Preheat the oven to 375 degrees and grease your donut sheet.
- In one bowl, combine the flour, cocoa, sugar, and baking soda. In a smaller bowl, mix the milk, oil, vanilla, sour cream, and egg. Stir the wet ingredients into the bowl of dry ingredients.
- Spoon the mixture into your donut pan and place in the oven. Bake for 8 minutes or until the donuts spring back when you touch them. Place them on a cooling rack.
For the glaze, combine the confectioners sugar and the coffee, mixing constantly until a thick glaze forms. This process is a little tedious since you need the perfect ratio of powdered sugar to liquid to glaze your dough. I recommend starting with the sugar and slowing adding in your coffee, stirring quickly to remove all clumps. Once you've accomplished your desired consistency, dunk your donuts in the glaze to coat the top.