Coffee and doughnuts are a perfect flavor pairing—this recipe delivers it all in one bite.
Makes about 10
- ⅓ cup unsweetened cocoa powder
- ¼ cup hot water
- 3 tablespoons unsalted butter, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅔ cup sour cream
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- Vegetable oil, for frying
- ¼ cup hot whole milk
- 2 teaspoons espresso powder
- 2½ cups confectioners’ sugar
- For doughnuts: In a small bowl, place cocoa; whisk in ¼ cup hot water; set aside.
- In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until mixture reaches a grainy consistency. Add egg; beat until thick and pale, about 2 minutes. Beat in sour cream and cocoa mixture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Wrap dough in plastic wrap. (Dough will be slightly sticky.) Refrigerate for 30 minutes.
- On a lightly floured surface, gently knead dough 3 or 4 times. Roll dough ½ inch thick. Using a 3-inch doughnut cutter, cut dough, rerolling scraps as necessary. Reserve doughnut holes.
- Fill a Dutch oven halfway full with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Add doughnuts to hot oil in batches; fry until golden brown, about 1½ minutes per side. Fry doughnut holes until golden brown, about 1 minute. Let drain on several layers of paper towels. Let cool to room temperature.
- For glaze: In a medium bowl, whisk together hot milk and espresso powder. Whisk in confectioners’ sugar. Dip doughnuts in glaze. Let stand on a wire rack until glaze is set.