Because it is National Doughnut Day!!
I actually never planned on making doughnuts on National Doughnut Day, but it happened and I am not complaining about it.
To be honest, I have had this idea in my head for while. It all started with the idea of making Coconut Sweetened Condensed Milk and then making a vegan iced coffee. Then, like always, the longer I waited to make the iced coffee the more my idea grew… and grew… to a sweet as ever total dessert-like coffee drink….that is half vegan.
It’s kind of like iced coffee on steroids, but in the best way possible.
When you look at this recipe you may think I am insane for giving you that much to make to go along with ONE drink, BUT you can choose to make all of the elements or simply take the short cut and buy a few of the ingredients from the store. I will say though that everything is extra easy to make and that the homemade stuff is the way to go, if you can.
Now here’s the deal. I still cannot drink coffee for the like of me. I tried again yesterday spit it all out. I really think some of it may have to do with my dad’s VERY BLACK coffee, but I am a little too lazy to try and make a light brew, so whatever.
Instead I made a dessert coffee that is honestly SO GOOD. So good that yes, it needs all those caps. And mini doughnuts people? I swear, mini doughnuts are just better than regular doughnuts. When things are cute they just taste better. It’s totally a mind thing, but it is just the way it works.
So, the iced coffee can be made vegan if you wish, but the doughnuts are so not vegan, and they are so very fried.
You can totally make some mini baked doughnuts if you want, but umm these fried chocolate glazed ones are pretty dang incredible.
Even my doughnut loving brothers thought so. That is always a compliment.
The real recipe here is the iced coffee. I know iced coffee is everywhere these days and practically all of the recipes are the same – ice, coffee, cream/milk. But mine is a little different. For one I went a little tropical with my flavors…surprise surprise right? And I made homemade coconut sweetened condensed milk. I came up with the idea after I saw his incredible post over on I am Food Blog. Stephanie had made sweetened condensed milk. The second I saw it thought, oh I want to make that, but with coconut milk. So I did and you guys. You could eat it with a spoon. It’s so good.
You can of course use regular sweetened condensed milk, but if you are a vegan or you love coconut, go with the coconut version. I am telling you, it is awesome.
After that is the vanilla extract. You have to add the vanilla.
It makes all the difference. Vanilla rules.
Oh, and then the coffee ice cubes. My brother Brendan insisted I make these, he said it is going to set the iced coffee apart from all the others.
He is a coffee die hard, so I went with his advice. It was a good idea.
And FYI we both loved this. Sweet like a dessert, but with a kick of strong coffee. Summer drink perfected.
- Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.
- Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.
- Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.
- When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.
- In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before + glazing.
- In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.
- Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!
*Doughnuts adapted from Epicurious .
*Sweetened Condensed Milk inspired + adapted from I am Food Blog .
Oh and last thing, Bren says spiking these with a fireball would be a great thing…Happy Friday!