Donuts with a coffee twist
When Covid-19 came into our lives, so did a whole new coffee trend. These famous Dalgona coffee donuts took the internet by storm. Right after the banana bread trend, this whipped coffee delight was the latest thing to try. I have to say I was skeptical at first but knowing my love for coffee I gave it a try!
After trying the Dalgona coffee itself, I decided to incorporate it into my baking. The bitterness of the coffee pairs well with the sugar coating of the doughnut. For some it may seem too bitter, but there are a few ways we can counter this. actually cuts the sweetness of the doughnut beautifully and still allows you to enjoy the fluffiness of the doughnut. Donut recipes are always quite a mission to make, only because of the proofing time. But trust me this is essential in creating a big, round, fluffy donut.
This doughnut recipe is one for the books. Yes, it does take time, but it is totally worth the wait! Hope you enjoy my take on the Dalgona coffee and please leave me a comment if you have any questions.
Bon Appetit,
Zorah xo
My tips for making these famous dalgona coffee donuts
For the donuts:
- It is very important to allow the yeast to bloom. This means that after 5-10 minutes the yeast mixture should look murk and frothy. It should have a thick texture, with the yeast foam on top. If you do not find this, and the heat is almost floating on top of the water. You should start again, as this will affect the rising of the doughnut.
- If you feel like the dough is still very sticky and hard to manage, add 1 tablespoon of flour at a time. Do give the mixing a chance as it takes a while to come together. Too much flour will leave you with a dense donut, so do not add more than 3 more tablespoons of flour.
- When cutting the doughnut rounds, make sure they’re not too small. I try to make mine roughly 2.75″ x 2.75″ x 1.5″. You can use a glass or cookie cutter with dimensions similar to this.
Proofing the doughnuts
Before my doughnuts go into the oven to proof, I set the temperature to 30 degrees C. This allow the oven to warm up for about 5 minutes. It should not be hot, just a bit warm. When you are ready to put the doughnuts in a warm place to proof, this should be perfect. Close the oven door, and leave them there with a tea towel covering them. I use this method for proofing the dough at the beginning and for when the doughnuts have been cut.
Famous Dalgona Coffee Donut Filling Tips:
The Dalgona Coffee can be quite bitter. I have suggested that you use 3 tablespoons of white granulated sugar in the recipe. This may seem like a lot but the coffee is very powerful in taste. You can add more if you wish.
Famous Dalgona Coffee Donuts
Course: DessertCuisine: AmericanDifficulty: Difficult6-10
servings20
minutes4
minutes1
hour3-5
hoursThese decadent Dalgona Coffee Donuts are unique and delicious. They combine the bitter of the coffee, with the sweetness fo the doughnut.
Ingredients
- Ingredients for donuts
1 tsp. instant yeast
¾ cup warm water
3 tbsp. granulated white sugar
3 eggs- room temp.
3 cups plain flour
1 tsp. cinnamon powder
1/3 tsp. salt
800ml – 1L frying oil
Olive oil for greasing
2 cups castor sugar
- Ingredients for Dalgona coffee
2 tbsp. Insant coffee
3 tbsp. sugar
3 tbsp. lukewarm water
Directions
- Method for doughnuts
- In a small bowl, combine the yeast, sugar and water and whisk until combined for 1 minute. Then allow the yeast to be set aside for 10 minutes until it gets frothy.
- In a stand mixer, fitted with a dough hook, combine the flour, cinnamon powder, yeast mixture and eggs.
- Start off on a slow speed until combined and after this, speed it up to medium. Once the dough starts pulling away from the sides of the bowl, you will know it’s ready.
- On a floured surface, knead the dough for 2 minutes and then put into a greased bowl (I like to use a tablespoon of olive oil), cover with a damn tea towel (don’t let the tea towel touch the dough) and leave in a warm spot for an hour until the dough has doubled in size.
- Next, wrap the dough in cling film and leave in the fridge for 3-5 hours. You will notice the dough rises even in the fridge so make sure it wrapped well.
- After that, knead the dough out and roll it to about 3-5cm in thickness. The thicker the better as the doughnut will puff up in the oil. Cut the doughnut round out with a cookie cutter or glass to get a nice round shape.
- On a lined baking tray, drizzle some olive oil at the bottom, this ensures the dough does not stick, and place 6 donuts on the tray and cover with a light the towel. Grease the tops of the doughnuts slightly to avoid sticking. Place the tray in a warm spot to allow the dough to rise again for 30 minutes to an hour.
- In a round pot, place the oil inside and allow to get hot before adding in the doughnuts. The temperature should reach about 170 degrees Celsius.
- Place one doughnut in at first to see if the oil is hot, allow the doughnut to be baked for 2 minutes before turning it onto the other side for another 2-3 minutes. They should be golden brown in colour when they’re done. Open one doughnut to make sure the inside is cooked through.
- 10. Once done, place onto a paper towel to absorb the excess oil and coat in castor sugar.
- Method For Dalgona Coffee Filling
- There are two ways this can be done. I use an electric whisk, and place all in the ingredients into a small bowl and whisk until fluffy- about 5 minutes. Or you can do it by hand and this will take 10 minutes. You will see the colour changing and once it is really fluffy and thick and light in colour, it is ready to be used.
- Use a star nozzle or pairing knife to make a small hole in the doughnut. Remove a part of the inside of the doughnut to allow space for the filling. Put the dalgona coffee in a piping bag, with a small round nozzle, or no nozzle, and pipe into the doughnut hole. And then enjoy!
Notes
- The coffee will taste somewhat bitter but it cuts the doughnut perfectly. If you would like more sugar, you can add another teaspoon.
