Cafe Light Food DIY | Coffee doughnut recipe tutorial

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Cold beer concentrate provides a strong coffee flavor for these crispy cake doughnuts. In the Epi test kitchen, we happen to have New Orleans-style brewing, such as Grady's, mixed with chicory, super smooth and light.

Production production 12 doughnuts active time 45 minutes total time 1 hour 10 minutes

Batching

For doughnuts:

2 cups of general flour

1 teaspoon baking powder

1x2 teaspoon baking soda

1 take 2 teaspoons Jewish salt

1 pear 2 cups of granulated sugar

2 tablespoons unsalted butter, room temperature

1 big egg, room temperature

1pm 3 cups buttermilk

2 tablespoons cold coffee concentrate

2 quarts of canola oil (fried)

Coffee glaze:

1 cup powdered sugar

2 tablespoons cold coffee concentrate

Special equipment:

3 "round knife, 1" round cutter, frying thermometer

Preparation

Make doughnuts:

Mix flour, baking powder, baking soda and salt in a large bowl.

In a bowl with paddle accessories in a vertical mixer, break the sugar and butter at a medium speed until smooth, about 3 minutes.

Add the eggs, continue to burp, and scrape off both sides of the bowl as needed until merged. Slow down to a low speed and gradually add buttermilk and coffee concentrate until combined. Gradually add the dry ingredients and beat until the dough comes together.

Put the dough on a large piece of parchment and cover it with a second piece of parchment. Using a rolling pin, roll up the dough between the parchment to about 1 beat 3 "thick, transfer the dough from the parchment to a baking pan at the edge and freeze for about 20 minutes.

Peel off the parchment top piece. When working at the bottom, you can hit how many rounds with a 3 "milling cutter, and then use a 1" milling cutter to hit the center of each round. Collect doughnut holes and scrap and rewind the process; repeat the process 3-4 times until all the dough is used (you should have 12 doughnuts). Place the doughnut on the second parchment-lined baking pan and freeze until it cools slightly for about 5 minutes.

Pour the oil into a heavy pan with a depth of 2 ", add a deep-frying thermometer, heat the oil to 375 ℉, process in batches until dark golden, about 1 minute, transfer to a wire frame lined with paper towels and cool for 2-3 minutes.

Make coffee glaze:

Concentrate the powdered sugar and coffee in a large bowl until smooth. Soak the doughnuts in the glaze. Place the glaze on the wire rack for about 3 minutes, then soak again.

FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473