Espresso Martini Donuts

Cooking Time

15 minutes

Prep Time

1.5 hours

Serving Size

12-15 Donuts

Indulge in the decadent delight of our Espresso Martini Donuts! These light and pillowy treats are crafted with a rich dough that’s fried to golden perfection in Wesson Canola Oil, creating a perfectly fluffy exterior. Each donut is filled with a creamy espresso custard, delivering a luxurious burst of coffee flavor with every bite.

Topped with a luscious Kahlua glaze, these donuts strike the perfect balance between sweetness and sophistication. For an extra touch of fun, each one comes with an optional Kahlua-filled pipette, allowing you to personalize your experience. Garnished with chocolate-covered espresso beans, these donuts are not just a dessert—they’re an experience that combines the best of coffee culture with delightful indulgence. Perfect for sharing, or savoring all to yourself!

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CONTAINS:

eggs, milk, gluten

Ingredients

Dough

Bread flour 6 cups.

Milk, 3% 1 1/2 cups.

Instant or quick rise yeast 3 3/4 tbsp.

Granulated sugar 2/3 cup.

Water 5 tbsp.

Wesson Canola Oil 6 tbsp.

Eggs 3 .

Salt 1 tsp.

Wesson Canola Oil 6 cups (for frying).

Espresso Filling

Milk, 3% 2 1/2 cups.

Instant espresso powder 2 tsp.

Cornstarch 1/4 cup.

Granulated sugar 1/2 cup.

Egg yolks 4 .

Glaze

Powdered sugar, sifted 2 cups (or more for a thicker glaze).

Kahlua 5 tbsp.

Unsalted butter, melted 1 tbsp.

Milk, 3% 1 tbsp.

Garnish

Chocolate covered espresso beans to taste.

Shaved chocolate to taste.

Pipettes for kahlua 12 - 15.

Method

Donuts

In a small heat-proof bowl, warm the milk to about 110°F in the microwave approximately 40 seconds. Milk should be quite warm but not too hot to touch. Sprinkle yeast over milk and whisk to combine.

In the bowl of a stand mixer, fitted with paddle combine sugar, water, Wesson Canola Oil, eggs and salt. Add milk mixture and mix just to combine.

Switching to a dough hook, add flour into the wet mixture and mix on medium speed for 7 to 8 minutes or until dough is smooth. Dough will be a bit sticky!

Remove hook. Shape dough into a ball and place in a lightly oiled bowl at least double the size of your dough ball. Cover bowl with a warm damp tea towel or plastic wrap and place in a warm area until double in size, approximately 45 minutes.

Turn out dough onto a lightly floured surface and roll to 1/2” thick. Using a 3 ½” round cutter dipped in flour, cut donuts without twisting.
Place donuts on a parchment-lined baking sheet and allow the donuts to rest for 10 to 15 minutes.

Preheat oil to 360°F in a large heavy bottom pot or deep fryer. Gently drop donuts (3 to 4 at a time) into hot oil and fry each side for approximately 2 minutes or until golden. Remove donuts to a paper towel lined baking sheet and allow to cool.

Espresso Filling

Heat milk and espresso powder in a saucepan whisking constantly over medium heat until it comes to a simmer. Remove from heat. In a heatproof bowl, whisk cornstarch and sugar together until well combined. Add egg yolks and whisk. Pour 1/3 of the hot cream over the egg mixture and whisk. Add eggs mixture back into saucepan with remaining cream and return to medium heat whisking. Cook until mixture is thickened and coats the back of a spoon. Transfer to a heat proof bowl and cover custard surface with parchment paper. Allow to cool completely and then cover and refrigerate until ready to use.

Glaze

Combine all ingredients with a whisk. Cover surface of glaze with plastic wrap film until ready to use.

Assembly Method

Using a chopstick or thick skewer, insert into the side of each donut, moving the chopstick back and forth to create a pocket for your filling.

Put filling in a piping bag fitted with a round piping tip that will fit in the hole. Pipe the espresso filling into each donut to fill so that a small dab of filling comes to the edge of the opening.

Dip tops of donuts into glaze and place on a parchment lined baking sheet. Decorate with chocolate espresso beans or shaved chocolate before the glaze has set, allow glaze to set. Before serving, insert a Kahlua filled pipette into the top of each donut.