Every time I start writing this post I get completely distracted watching Hey USA. It’s just a great show, you guys. You should all watch it, so we can talk about it. I will give you donuts.
Specifically, delicious, buttery, light yeasty donuts, topped with smoky coffee-maple glaze and some crunchy almonds. Mmmkay?
These suckers are based on Miss Izy Hossack‘s adaptation of a Lara Ferroni recipe. Both genius ladies who are way better at photography than me. So there’s that.
In typical The Sugar Hit fashion, I have lazy-fied the recipe and I’m SUPER happy with the results. These donuts are heavy contenders for my favourite of all time. They have a great, buttery yeasty flavour, and what’s more they actually hold up pretty well, which for a donut is pretty remarkable.
In fact, speaking of how they hold up, I should mention that the inspiration for making these babies was an email from a lovely reader named Lauren. She is doing the baking for her wedding – I know, she’s a hero – and was asking for some advice on donuts and I suggested these, as they are the best next-day donut recipe I’ve ever come across.
CONGRATULATIONS on your wedding Lauren! I bet your donuts come out perfectly, and I hope you have an amazing day. <3
And for all the rest of us, who ya know, maybe aren’t getting married this weekend, why not make some damn donuts anyway? All I’m saying is, it’s not too shabby for a consolation prize.
And that smoky maple, and the bitter but rounded coffee? It takes these to a dark, delightful place. And that is a hella nice place to be.
xx Sarah.
- 1 cup (250ml) milk
- 2 tbsp yeast
- 2 + ½ cups (375g) plain flour
- ½ stick (50g) butter, softened
- 1 egg + 1 egg yolk
- 2 tbsp caster sugar
- 1 tsp salt
- oil, for frying
- 1 + ½ cups (150g) powdered sugar (icing sugar)
- 3 tbsp maple syrup
- 1 tsp instant espresso powder
- a big pinch of salt
- flaked almonds
- Heat the milk until it's JUST warm - you should definitely be able to comfortably put your finger in it.
- Place the yeast and ½ cup of flour into the bowl of a stand mixer, and then pour over the milk and stir together. Cover and leave for half 10-15 minutes or until foamy.
- Fit the mixer with the paddle attachment, and add the egg + yolk, and the butter along with another ½ cup of flour and beat until the butter is incorporated.
- Finally, add the sugar, salt and vanilla and switch to the dough hook. With the dough hook running gradually add the flour a ½ cup at a time until it's incorporated and the dough is silky smooth. Cover the bowl with plastic and set aside for an hour until doubled in size.
- Roll the dough out on a lightly floured surface and cut out as many 8cm/3 inch donuts as you can. Set them aside for 10 minutes, to prove, while you heat 2 inches of oil to 160C/350F in a deep, heavy based pan (make sure the oil doesn't come more than halfway up the sides of the pan).
- Fry the donuts two or three at a time, until golden brown (about 2 minutes a side) and cooked through. Place them on a rack, above some foil (to catch drips) and let them cool completely.
- To make the glaze, whisk the ingredients together and then a few teaspoons of water (I used 2) to reach the correct thick, drippy consistency.
- Dip the cooled donuts in the glaze, decorate with flaked almonds if desired and serve!
I love the sound of slightly bitter coffee against the sweetness of maple (and on a donut!!). Your use of “hella” is deliciously (Northern) california; you should come by to share some of these with us! (;
Heather, I want nothing more. That sounds hella cool.
That glaze looks perfect. Like no joke. There’s no way I would be able to control myself and eat just one of these!
I won’t lie Erica, I had the exact same problem ;)
xx
Sarah
Perfect flavour for breakfast! These sound dreamy!
Coffee and maple all day erryday!
xx
Sarah
So you’re going to make me watch TV and give me donuts. That sounds like the deal of the century! These look FAB. Anything with maple is a big win for me. And coffee too. So much YES!
Yes I am going to make you do that and it’s going to be THA BEST!
xxSarah
LOVE the addition of Maple syrup!! I had to come and check out these awesome looking doughnuts! I just made some coffee doughnuts too, and now wish I used Maple syrup in them! :D
Coffee and maple is such a combo, right?!
xx
Sarah
Pass the whole batch, please! These sound terrific, and I’m all for lazified versions of all yeast-based baking :) Especially if that means I have donuts in my hot little hands that much faster!
*passes donuts*
xx
Sarah
Stop making such amazing food! (don’t really)
These look seriously incredible. Nice work :)
Thanks Soph!
xx
Sarah
I’ve always been a bit scared to try making donuts… that may sound a bit silly, but it’s the boiling hot oil, what to do with the oil afterwards… when the rewards are as sweet as this, I think it may be time to get over my fear.
That doesn’t sound silly at all! I totally get it! The trick is to get a nice, heavy pan, and only fill it about a third of the way full – work with a smallish pan at first too (I always do, it’s so much less hassle!). The way to get rid of used cooking oil (at least here in Australia) is to let it cool completely in the pan, then pour it into an old plastic bottle, and put it in the rubbish (not recycling). Here’s hoping you try some doughies soon!
xx Sarah
Alright – I watched about 10 minutes of Hey USA and now I’m hooked too. Argh! But no, it’s hilarious. Also if these doughnuts were in front of me I would probably eat all of them.
YASSSSS I’m so glad you like it! Let’s eat ALL the donuts and binge watch!
xx Sarah
I love donuts and coffee runs through my veins, so clearly, this recipe is my spirit animal.
I think we might be sisters from another mister, because coffee runs in my veins too! xx Sarah
I can never say no to a doughnut! Especially one that looks like that! Gorgeous!
Yummm… I made cake doughnuts last weekend and yeasted ones are up next! Is the caster sugar crucial or could I use regular? Also, digging this font. Thanks!
Thank you! Caster sugar is totally not crucial – regular would be fiiiiine!
I cannot believe it look me so damn long to discover your blog but I’m so happy I did! What’s your preferred oil to use when frying these babies?
I’m glad you did too! BIENVENUE! I use canola oil for cheapness reasons (and it’s very neutral in flavour) but grapeseed, or even peanut oil would work!
xx
Sarah
Look at that glaze! I want to dive head first into that stack :-)
I may or may not be drooling at my desk as I star at these. Kudos to you girl! These look incredible!
Oh my god those look incredible! Coffee + maple is the best breakfasty flavor ever :)
THose look amazing! I might just switch out the almonds with bacon though…
Kari
These look amazing—I might have to make them this weekend! The instructions say to add vanilla when you switch to the dough hook, but I don’t see the amount listed in the ingredients. How much should I add? Thanks! :)
Just a tsp! Thanks for the pickup Megan!
By chance could you have a recipe of this that involves baking instead of frying?
Sorry Patrick, I don’t! I love fried donuts too much to bake ’em.
Sarah! i just got back into the swing of normal life and was so excited to see this post! The doughnuts for the wedding turned out so wonderfully! I also made your no knead brioche brown butter buns, also amazing. thanks for your suggestions again and all of your great recipes.
YAAAAAAAYYYY! So happy for you Lauren! Thank you for emailing in the first place!
These donuts look incredible, love the maple glaze. Pinned!