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Coffee Doughnuts

Servings: 9 large doughnuts & several mini ones
Author: Vicki @ Passionate Baker, dough recipe adapted from Bouchon Baker Cookbook


for the doughnuts

  • 518 g plain flour
  • 10 g dry active yeast
  • 74 g caster sugar
  • 212 g full-fat milk, at 23°C
  • 111 g eggs, lightly whisked
  • 3 g vanilla extract
  • 55 g salted butter, cubed & at room temperature

for frying & finishing

  • 2 litres vegetable/groundnut oil, for frying
  • 200 g caster sugar, for rolling

for the coffee pastry cream filling

  • 132 g large egg yolks
  • 110 g caster sugar
  • 30 g cornflour
  • 550 g full fat milk
  • 20 g coffee beans
  • 27 g salted butter, cubed and at room temperature
  • 1 tbsp vanilla extract


for the doughnuts, part i

  • Place the flour & yeast in the bowl of a stand mixer fitted with the dough hook & mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients except for the butter & mix on low speed for a few minutes. 
  • Add the butter a few cubes at a time, incorporating after each addition before adding the next. Be sure to keep stopping & scraping down the sides of the bowl & also the dough hook to ensure everything gets mixed properly! Mix the dough on low speed for 30minutes. 
  • Turn the dough out onto a lightly floured surface. Fold the left side of the dough over to the right, the right over to the left, then the top to the bottom & the bottom to the top. You should have a little square with the seam at the top. Place the dough seam-side down in a bowl that has been lightly greased. Cover the bowl with cling film & leave to rise for 1-hour in a warm area. 
  • Repeat the folding process place it back in the bowl, cover it over again & leave to rise in the fridge for another hour.

for the filling

  • Place the coffee beans on a baking sheet & use something blunt to crush them. Set aside. 
  • In a medium saucepan, combine the milk with half of the sugar and place over a medium-low heat. When the milk comes just to a boil, remove from the heat. Add the crushed coffee beans to the milk, place a lid on the pot, and leave to infuse for 20-minutes. Strain the milk through a fine-mesh sieve and discard the coffee beans. Weigh the milk to make sure you have enough & top up whatever you need to. Set aside.
  • Set up a fine-mesh sieve over a medium sized bowl in an ice-bath, this needs to be ready before proceeding. Have your digital thermometer at the ready.
  • Combine the remaining half of the sugar with the egg yolks & cornflour in a medium bowl. Whisk until slightly paler in colour. Be careful not to leave the sugar sitting on top of the yolks for too long before whisking as they'll get hard and become unusable.
  • Place the coffee flavoured milk back on the stove and heat to just a boil. Pour 1/3 of the hot milk into the yolk mixture, whisking constantly. Pour the milk-yolk mixture back into the pot & cook over a medium-low heat, whisking constantly (!), until the mixture is thick & reads at least 82°C on a digital thermometer. Remove from heat, add the butter & vanilla extract & whisk to combine. Strain the cream through the sieve into the bowl set over the ice-bath. 
  • Cool the pastry cream to room temperature, then place a piece of plastic wrap directly on the surface to prevent a skin from forming & refrigerate until needed. 

for the doughnuts, part ii

  • Line a baking tray with baking parchment and lightly spray the parchment with grease spray. Set aside.
  • After the second rest, lightly flour your work surface. Divide the dough up into nine 70g doughnut portions and use lightly floured hands to roll them into circles. If there's leftover dough, make mini circles. Place the doughnuts onto the prepared tray, cover lightly with cling film, and leave to proof in a warm area for 1-1.5-hours, or until puffy.

to fry the doughnuts

  • Heat the oil in a large heavy bottomed pot, ensuring the oil is at least 3-inches deep. Heat to 175°C.
  • When proofed, uncover the doughnuts and have them ready beside the pot. Have a cooling rack on a sheet pan and your finishing sugar in a bowl close by.
  • Gently drop one-two doughnuts into the oil, making sure not to splash yourself. Fry for 2-minutes on each side - they will be deep golden brown in colour. Use a slotted spoon to remove from the oil, and place on the cooling rack. Leave to cool for about 5-minutes before transferring to the bowl of sugar and generously tossing. Repeat with the remaining doughnuts.

to fill the doughnuts

  • Transfer the coffee pastry cream to a piping bag fitted with a small circular piping tip. Using a small knife, make a small incision in the side of each doughnut.
  • Insert the piping tip & pipe until you feel the doughnut swell in your hand. Anywhere between 20-50g is perfect. Enjoy while warm with a cup of coffee!