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.