How to make
- 1/4 cup (50 mL)Warm water (100°F/38°C)
- 2 tbsp (25 mL)Granulated sugar
- 2 tsp (10 mL)Active dry yeast (one 8 g pkg)
- 1Large egg
- 5 tbsp (70 mL)Warm milk
- 1/4 cup (50 mL)PC®Cold Brew Single Origin Black Coffee
- 2 tbsp (25 mL)PC®Sunflower Oil
- 1 tsp (5 mL)Salt
- 1 tsp (5 mL)PC®Pure Vanilla Extract
- 2-1/2 cups (625 mL)All-purpose flour
- 1 tsp (5 mL)Baking powder
- 1 cup (250 mL)Icing sugar
- 2 tbsp (25 mL)PC®Cold Brew Single Origin Black Coffee
How to make
- Step 1Stir together warm water and pinch sugar in small bowl or liquid measure until sugar is dissolved. Sprinkle in yeast; let stand until frothy, 5 to 8 minutes.
- Step 2Whisk together egg, milk, coffee, sunflower oil, salt, vanilla and remaining sugar in large bowl. Stir in yeast mixture.
- Step 3Whisk flour with baking powder in separate large bowl. Add to yeast mixture; stir just until dough comes together. Knead gently to form smooth ball. Place in separate greased large bowl, turning to grease all over. Cover bowl with plastic wrap. Let rise in warm draft-free place until doubled in size, about 40 minutes.
- Step 4Gently deflate dough. Divide into 16 equal pieces; shape into balls. Roll out 1 ball on lightly floured work surface to 1/8-inch (3 mm) thick oval. Transfer to parchment paper-lined baking sheet; cover baking sheet loosely with plastic wrap. Repeat with remaining dough.
- Step 5Add enough vegetable oil to large wide saucepan to come 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C) when inserted in oil. Working in small batches, carefully lower dough into oil. Cook, turning once, until golden, 2 to 4 minutes. Transfer to paper towel-lined baking sheet. Let cool 5 minutes.
- Step 6Glaze: Whisk icing sugar with coffee in separate large bowl until smooth. Working 1 at a time, dip 1 flat side of doughnuts in icing sugar mixture; transfer, glazed side up, to rack set over sheet of waxed paper. Let stand until set, about 10 minutes. Working 1 at a time, dip glazed side of doughnuts in icing sugar mixture again. Return, glazed side up, to rack. Let stand until set, about 5 minutes.