Coffee doughnuts

Coffee doughnuts: Cream-filled treats perfect for Easter weekend. Photo by Marele van Zyl

Double coffee doughnuts: Custard-filled treats perfect for Easter

Turn-up the flavour with your favourite fried dessert. These double coffee doughnuts are a celebration of all of your favourite flavours.

Coffee doughnuts

Coffee doughnuts: Cream-filled treats perfect for Easter weekend. Photo by Marele van Zyl

There are so many great desserts in the world and some are just perfect when you’re walking around at a festival or at home when spending time with friends. Doughnuts are at the top of any dessert or sweet treat list and it gets even better when you fill them with something, just like your favourite eclairs. These double coffee doughnuts: Custard-filled treats perfect for Easter are golden yeast doughnuts that take care to make but the effort is well worth it and adds complexity to your favourite treat.

ALSO READ: Soft pineapple cookies: Beautifully fruity treats for the family

Double coffee doughnuts: Custard-filled treats perfect for Easter suggestions

You will need a stand-mixer with a dough hook to make the perfect tacky dough which is ready when it just sticks but pulls away from the bowl. The custard is beautifully creamy with a hint or punch of espresso depending on your preference. It’s also a custard you can definitely use in other desserts and make something else just as special. The cream is also packed with that espresso goodness and you can choose to make them filled or make regular doughnuts with doughnut holes fried on the side.

ALSO READ: Coconut cream cookie cups: Fun to make, even better to eat

Turn-up the flavour with your favourite fried dessert. These double coffee doughnuts are a celebration of all of your favourite flavours.

Double coffee doughnuts recipe

0 from 0 votes
Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

30

minutes
Cooking time

30

minutes
Resting Time

1

hour
Total time

2

hours 

Ingredients

  • For the doughnuts
  • cup milk

  • tsp active dry yeast

  • 2 large 2 eggs

  • ½ cup ½ unsalted butter, melted and cooled

  • ¼ cup ¼ sugar

  • 1 tsp 1 salt

  • cups all-purpose flour

  • 1 litre 1 neutral flavored oil for frying

  • 1 cup 1 sugar

  • 2 tsp 2 cinnamon

  • For the custard
  • 2 cups 2 milk

  • ¼ cup ¼ plus ⅓ cup sugar

  • 1 tbsp 1 espresso powder or instant coffee

  • 2 large 2 egg yolks

  • 1 large 1 egg

  • ¼ cup ¼ cornstarch

  • 2 tbsp 2 unsalted butter

  • 1 tsp 1 vanilla

  • For the cream
  • 2 tbsp 2 milk

  • 1 tbsp 1 espresso powder or instant coffee granules

  • ½ tsp ½ vanilla

  • ½ cup ½ unsalted butter, at room temperature

  • 2 cups 2 powdered sugar

Method

  • For the dougnuts
  • Heat the milk on the stove or in the microwave until lukewarm but not hot. Pour the milk into a large mixing bowl or the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
  • Once the yeast is foaming, add the eggs, melted butter, sugar, salt, and two cups of flour to the mixing bowl. Mix on low speed until combined and then add the remaining flour. Switch to a dough hook attachment and mix on medium-low speed until the dough begins to pull away from the sides of the bowl. If it’s still too wet to pull off the bowl add flour two tablespoons at a time until the dough is tacky and pulling away. Knead for a minute and then place the dough in a lightly greased bowl. Cover tightly with a sheet of plastic wrap and allow the dough to rise in a warm spot of the kitchen for about an hour or until it has doubled in size.
  • Once risen, turn the dough out on a floured surface and roll or pat out until 1cm thick. Use a floured doughnut cutter or a 2-3/4-3” drinking glass to cut out rounds of dough. If you don’t want to fill your doughnuts, you can cut out center holes as well, saving the small pieces for doughnuts holes. Knead any scraps together and repeat this process. Place your cut out doughnuts 5cm apart on a floured baking sheet and cover with a kitchen towel or greased sheet of plastic wrap to rise in a warm spot of your kitchen a second time. Once the doughnuts are slightly puffed, about 45 minutes, heat the oil in a heavy bottomed pan or fryer to 190°C.
  • Combine the cup of sugar with 2 teaspoons of cinnamon in a large baking dish or rimmed sheet pan. Add a few doughnuts to the oil, being careful not to overcrowd the pan or burn yourself with the oil. Cook on one side for about 45 seconds or until golden and then use a metal spatula to carefully flip to the other side. Cook for another 45 seconds or until golden.
  • Remove the doughnuts to a towel-lined baking sheet or cookie sheet to cool for about 30 second to a minute and then carefully shake in the pan of cinnamon and sugar. Repeat this process with the remaining doughnuts, being sure to keep the oil to temperature.
  • Allow to cool prior to filling to custard or cream. When ready to fill, poke a small hole into the side of the doughnuts to be filled and pipe the custard or cream into the doughnut using a piping bag or a large plastic bag with the end snipped off.
  • Pipe until the doughnuts are full. Doughnuts are best eaten the day they are prepared.
  • For the custard
  • Combine the milk, ¼ cup sugar, and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate large bowl, whisk together the egg yolks, whole egg, ⅓ cup sugar, and cornstarch.
  • Once the milk mixture has begun to boil, carefully remove the pot from the stove and ladle a small stream of the milk mixture into the egg mixture, whisking all the while. This slowly warms the eggs so that they don’t scramble.
  • Be careful to whisk vigorously the whole time to avoid cooking the eggs and curdling your mixture. Add more of the milk mixture, continuing to whisk, until about half of the milk has been integrated into the eggs.
  • Pour all of the mixture back into the saucepan and cook, whisking constantly, until bubbling and thickened to a pudding consistency. Remove from heat and add the butter and vanilla, stirring to combine, and pour the mixture into a heat-safe bowl.
  • Cover with a sheet of plastic wrap directly touching the custard and refrigerate until the mixture has cooled at least to room temperature.
  • For the cream
  • In a small bowl, combine the milk, espresso powder, and vanilla until the espresso powder is mostly dissolved. In a large bowl or the bowl of a stand mixer, cream the butter until light and fluffy.
  • Scrape the sides of the bowl and add the powdered sugar. Stir on low speed until combined and add the milk mixture.
  • Whip to combine, about one minute.
  • Add more sugar if your frosting appears a bit loose, or add more milk if it is too stiff.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty deessert recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.