A doughnut embodies whimsicality, but sometimes it just seems like all the dovetailing attempts have been done through and through. As I type, my mind is bathed in a blur of facts and complicated scientific concepts in preparation for the upcoming finals, like little entangled confused tendrils. However, this idea of whimsicality pulled me through a short while, sparked by an unanticipated café encounter. Being in the kitchen getting my hands dirty is more therapeutic than anything; I never saw it as something I feel obliged to do for the sake of this blog’s up keeping. Such breaks seem to serve as mind-remodelling moments, themselves acting as platforms upon which motivation is furthered and concentration enhanced. That being said, it will probably be a while before my next post, because the library beckons far too often nowadays.
Ah right, that unanticipated encounter. The other day I was at one of the most popular coffee hits around Covent Garden with a good friend, and was particularly inspired by a bucket of Joe and Seph’s posh caramel and espresso popcorn. Enamoured me so much so that I just had to buy a bucket of the stuff.
Well the whole baking attempt ended with me sprinkling chopped up bits of popcorn on top (alongside whole ones right into my mouth, of course), which is an optional addition. I simply did so whilst reminiscing the root of this flavour combination. The sugary hit of caramel and espresso reeled me in, and I wanted to recreate that sweet-bitter juxtaposition in this doughnut recipe.
It’s simple and takes just 15 minutes to bake, and who doesn’t adore that? I’ll never get tired of these simple and crazy quick recipes. I’ll just let the pictures do most of the talking.
Soft and fluffy, espresso and honey-infused baked doughnuts, topped with a honey glaze and coarse salt
Coarse salt doesn’t adulterate the final texture, serving only to enhance the sweetness and soft bite of just-baked dough. The idea of the cake doughnut doesn’t get old to me, because ease of make aside, there are just too many possibilities, and you can top them with anything, and can’t go wrong.
Salted honey espresso baked doughnuts with a salted honey glaze (makes 6 mini doughnuts)
For the doughnuts:
145g (1 cup + 3-4 tbsp) self-raising flour, or use all-purpose flour and add 1/2 tsp of baking powder and 1/4 tsp baking soda
2 tbsp cocoa powder
1/2 tsp cinnamon
50g (1/4 cup) white sugar
30g (2 heaped tbsp) melted butter
60ml espresso (1/4 cup) –instant powder permitted, but straight from the bean is your best shot
60ml (1/4 cup) milk
2 tbsp runny honey
For the glaze:
1 tbsp honey
1 tsp cocoa powder
85g icing sugar
coarse salt for sprinkling
3-5 tbsp milk
Preheat your oven to 177C (350F) and butter a 6-doughnut pan. In a large bowl, sift together all the dry ingredients– flour and necessary leavening agents, sugar, cinnamon, cocoa powder and salt.
In a separate, smaller bowl, whisk together the melted butter (that’s been left to cool a while, so you don’t end up cooking the egg!), egg, espresso, milk and honey, until everything is nicely incorporated. Pour the wet mix into the dry and mix until everything is just combined.
Bake the doughnuts for 12-15 minutes; test with a wooden skewer at 12 minutes. If it comes out clean, you’re good to go. While they’re baking, whisk together the icing ingredients with a fork. You should have a thick and runny, light brown-pink glaze.
Once the doughnuts are done, leave to cool in the pan for a while before removing. Dip the top in the glaze, then sprinkle with coarse salt. YUM GUYS.
Check out my other baked doughnut recipes!