Caramel Coffee Glazed Nutella Donuts

• Produce

  • 1/4 cup Cacao powder, unsweetened raw

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Nutella

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/3 cup Demerara sugar
  • 2 cups Powdered confectioner's sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla, pure

• Drinks

  • 2 tbsp Gourmesso etiopia blend forte coffee
  • 2 tbsp Gourmesso soffio caramello coffee

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Milk

Found on tastyeverafter.com

Description

Ingredients

• 1 cup all-purpose flour
• ¼ cup unsweetened raw cacao powder (or substitute regular cocoa powder)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ⅓ cup demerara sugar (or substitute light brown sugar)
• ¼ cup Nutella (I used Nocciolata Hazelnut Spread)
• ¼ cup milk
• 2 tablespoons Gourmesso Etiopia Blend Forte coffee, brewed at strongest setting possible and cooled
• 2 tablespoons unsalted butter, melted and cooled to touch
• 1 teaspoon pure vanilla extract
• for the glaze:
• 2 cups powdered confectioners sugar
• 2 tablespoons Gourmesso Soffio Caramello Coffee, brewed at strongest setting possible and cooled
• ½ teaspoon pure vanilla extract

Directions

• Preheat oven to 325F degrees. Lightly grease an 8 donut pan and set aside.
• In a medium bowl, add the flour, cacao powder, baking powder, and salt. Mix until thoroughly combined using a wire whisk. Set aside.
• In a large bowl, add the egg and lightly beat with the wire whisk. Add the sugar and beat for a minute or two, then mix in the Nutella, milk, brewed coffee, butter, and vanilla extract. Gradually dry bowl of dry ingredients and mix well. Fill each donut cup ¾ full and place in the preheated oven to bake for 10 minutes, or until donut springs back when touched.
• All cooked donuts to cool slightly in the pan, 2-3 minutes, before removing them to a wire cooling rack.
• Make the glaze by combining the powdered sugar, brewed caramello coffee, and vanilla extract in a small bowl. Mix well until all sugar lumps disappear. Set aside.
• Once donuts have cooled completely, dip each one in the coffee glaze, then return to the wire rack to set. Serve immediately or store in an air-tight covered container. Leftovers will stay fresh for 2-3 days.