Caramel Coffee Nutella Glazed Donuts Recipe
Sweet Sin: Delicious Nutella Donuts with caramel coffee glaze
Photos and original recipe by Karrie (tastyeverafter.com/caramel-coffee-glazed-nutella-donuts/)
Enchant your senses with delicious Nutella Donuts, decorated with aromatic caramel coffee glaze..
Sweeten up your breakfast with a combination of coffee and nutella donuts covered with a divine caramel coffee glaze. Designed with two types of chocolate and coffee, they are perfect for breakfast or as a dessert.
Fun-Fact: Did you know that 20 billion donuts are produced every year in the US? The American donut industry is huge. Canada, now produces less donuts (about one billion a year), but with its lower population, the country still has the most donut shops per capita in the world.
Total time: 20min
Prep time: 10min; Cook time: 10min
Servings: 8 Donuts
➊ Preheat the oven to 160 ° C. Lightly grease the 8-donut pan and set aside.
➋ Add the flour, cocoa powder, baking powder and salt to a medium bowl. Gently mix the combination with a whisk. Then place the bowl aside.
➌ In a large bowl, add the egg and gently mix with the wire whisk. Combine the sugar and then beat the mixture for a minute or two, following up with Nutella, milk, brewed coffee, butter and the vanilla extract. Everything is then mixed well. Fill each donut shape of the pan with the dough and place the mold in the pre-heated oven to bake for about 10 minutes.
➍ Allow all donuts to cool for about 2-3 minutes before removing them gently from the mold.
➎ Prepare the glaze by adding powdered sugar, caramello coffee and vanilla extract together into a shallow, smaller bowl and mix well until all the pieces of sugar have disappeared.
➏ As soon as donuts are completely cooled, dip each donut into the coffee glaze and then place it again to dry and cool on the wire plate. Serve immediately or keep in an airtight container. Leftovers stay fresh for 2-3 days. Enjoy your meal!
It’s ready. Enjoy it!
Servings: 8 Donuts
- 130g All purpose flour
- 35g unsweetened cocoa powder
- 1 teaspoon Baking powder
- ¼TL salt
- 1 large egg (room temperature)
- 70g light brown sugar
- 60g Nutella (or alternative nut nougat cream)
- 60ml of milk
- 2 tbsp Gourmesso Etiopia Blend Forte
- 2 tbsp unsalted butter, melted and chilled
- 1 tspn vanilla extract
For the glaze:
- 270g Powdered sugar
- 2 tbsp Gourmesso Soffio Caramello Coffee
- ½ teaspoon vanilla extract