Key Info

Prep time: 20 minutes
Rising time: 1-2 hours
Cook time: 15 minutes
Total time: 2 hours 35 minutes
Servings: 8 donuts
Difficulty level: Intermediate

Dietary tags: Vegetarian (can be made vegan with substitutions)

Equipment Needed

You don’t need a fancy kitchen for this. Here’s what you actually need:

• Stand mixer with dough hook (or your hands and some patience)
• Large mixing bowls (at least 2)
• Kitchen thermometer (non-negotiable for frying)
• Heavy-bottomed pot for frying (or donut molds if baking)
• Piping bag with round tip for filling
• Wire cooling rack
• Slotted spoon or spider

Simple alternatives:

• No stand mixer? Knead by hand for 15-20 minutes. You’ll get a workout.
• No piping bag? Cut a corner off a ziplock bag.
• No thermometer? Don’t try it. Seriously, get the thermometer.

Ingredients

For the Donuts

• 250g (2 cups) bread flour (high protein = better structure)
• 100ml (scant ½ cup) whole milk, room temperature
• 2 large eggs, room temperature (cold eggs won’t incorporate properly)
• 12g (1½ tablespoons) instant coffee, dissolved in 2 tablespoons hot water
• 7g (2¼ teaspoons) active dry yeast
• 50g (¼ cup) granulated sugar
• 45g (3 tablespoons) unsalted butter, softened
• ½ teaspoon salt
• Neutral oil for frying (vegetable, canola, or peanut—about 1.5 liters)

For the Coffee Cream Filling

• 240ml (1 cup) heavy whipping cream, cold
• 55g (¼ cup) cream cheese, softened
• 45g (3 tablespoons) granulated sugar
• 8g (1 tablespoon) instant coffee, dissolved in 1 tablespoon hot water, cooled
• ½ teaspoon vanilla extract

For the Coffee Sugar Coating

• 100g (½ cup) granulated sugar
• 15g (2 tablespoons) finely ground coffee or instant coffee

Method

Make the Dough

1. Combine flour, sugar, yeast, and salt in your stand mixer bowl.
2. Dissolve instant coffee in hot water and let it cool for 2 minutes.
3. Whisk together milk, eggs, and coffee mixture in a separate bowl.
4. Pour wet ingredients into dry ingredients.
5. Mix on low speed with the dough hook for 2 minutes until everything comes together.
6. Increase to medium-high speed and knead for 15-20 minutes until the dough is smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
7. Add softened butter one tablespoon at a time during the last 5 minutes of kneading.
8. The dough should pull away from the sides of the bowl and feel slightly tacky but not sticky.

First Rise

1. Lightly oil a large bowl and place your dough inside, turning once to coat.
2. Cover with plastic wrap or a damp towel.
3. Let rise in a warm spot (75-80°F is ideal) for 1 hour until doubled in size.

Visual cue: Poke it gently with your finger. If the indent springs back slowly, you’re ready. If it springs back immediately, give it more time.

Shape the Donuts

1. Punch down the dough to release gas bubbles.
2. Turn out onto a lightly floured surface.
3. Divide into 8 equal pieces (about 65g each).
4. Roll each piece into a smooth, tight ball with no cracks or seams.
5. Place balls on a parchment-lined baking sheet, spacing them 3 inches apart.

Second Proof

1. Cover loosely with a clean towel.
2. Let rise for 30-45 minutes until puffy but not doubled.

Critical: Don’t over-proof or your donuts will deflate when they hit the oil.

Fry the Donuts

1. Fill a heavy pot with at least 3 inches of oil.
2. Heat oil to exactly 365°F (185°C).
3. Gently lower 2-3 donut balls into the hot oil using a slotted spoon (don’t crowd the pot).
4. Fry for 2-3 minutes until deep golden brown on the first side.
5. Flip carefully and fry for another 1-2 minutes on the second side.
6. Internal temperature should reach 180°F (82°C) for fully cooked donuts.
7. Remove with slotted spoon and drain on paper towels or a wire rack.
8. Let oil return to 365°F between batches.

What you’re looking for: Golden-brown exterior, no pale spots, donuts that float immediately.

Coat While Warm

1. Mix granulated sugar and ground coffee in a shallow bowl.
2. While donuts are still warm (but not hot), roll them in the coffee sugar mixture.
3. Set aside to cool completely before filling.

Make the Coffee Cream

1. Beat softened cream cheese with an electric mixer until smooth and fluffy.
2. Add dissolved coffee (cooled), sugar, and vanilla. Beat until combined.
3. In a separate bowl, whip cold heavy cream to stiff peaks.
4. Gently fold whipped cream into coffee cream cheese mixture in three additions.
5. Transfer to a piping bag fitted with a round tip.
6. Refrigerate until ready to use.

Fill the Donuts

1. Use a small paring knife to poke a hole in the side of each cooled donut.

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