These Coffee Glazed Donuts are a simple way to bring the warmth of fresh coffee into your baking. They are baked instead of fried, so they’re naturally lighter without sacrificing the soft, satisfying texture of a classic donut. These donuts are light and tender with just the right amount of sweetness, making them perfect for an easy morning treat or a quiet afternoon pick-me-up.
Brewed coffee in the batter adds depth and moisture, while the Coffee Extract in the glaze delivers a bold, fragrant finish.
The real charm of this recipe is in its balance. You get the familiar comfort of a donut, elevated by clean ingredients and a refined flavor profile. Our small-batch Coffee Extract adds complexity without any bitterness. These donuts pair beautifully with a hot mug of coffee or cold brew, and because they’re baked, they’re a bit gentler on your kitchen and your stomach.
For best results, let the glaze set completely before serving. Store the donuts in an airtight container at room temperature for up to two days. You can also freeze unglazed donuts and add fresh glaze just before serving.
Yield: about 16 baked donuts Ingredients – Donut Batter:
2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda Pinch of salt
1 cup (240g) brewed coffee, cooled
2 large eggs (100g)
4 tablespoons (60g) salted butter, melted
Ingredients – Coffee Glaze:
1½ cups (180g) powdered sugar, sifted 3 tablespoons (44g) milk
2 teaspoons Andrea’s Bakehouse Coffee Extract
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a donut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the brewed coffee, egg, and melted butter until smooth.
- Pour wet ingredients into the dry and stir until just combined—do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 10–12 minutes, or until a toothpick comes out clean and the donuts spring back when lightly touched.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While donuts cool, whisk together the powdered sugar, milk, and Coffee Extract for the glaze.
- Dip the tops of the cooled donuts into the glaze, letting the excess drip off. Set on a rack to allow the glaze to set.