Cooking Time
15 minutesPrep Time
1.5 hoursServing Size
12-15 DonutsIndulge 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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Ingredients
Method
Donuts
In a small heat-proof bowl, warm the milk to about 110°F in the microwave approx. 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 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, approx. 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 approx. 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
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