A world-renowned pastry chef’s all-time favorite recipe, these donuts are crispy outside and rich inside. The flavors of chocolate, coffee and cinnamon work together to create a decadent dessert that goes perfectly with your morning cup of joe.
The “lavender donuts” are a light and airy cake donut with a lavender glaze. The donuts are topped off with a dusting of powdered sugar and fresh chopped lavender. They’re perfect for any occasion!
Chocolate ganache, mocha toffee crunch, and coffee frosting atop mocha doughnuts. These lovelies beg to be dunked in your coffee in the morning.
A girl’s best friend is donuts.
Or at the very least, my best pal (sorry, brownies, I’m cheating on you).
Whoever came up with the idea of baking a ring-shaped cake and then dipping it in glazey deliciousness is a genius.
These mocha crunch doughnuts, if I may give myself a pat on the shoulder, are also a bit clever.
Of all, I would not have gotten this far without the innumerable doughnuts I’ve had throughout my life. Thank you, Linda’s Donuts in my hometown, for the chocolate glazed cake doughnut. Thank you, Boston cream donut from Dunkin’ Donuts, for being there when I needed you the most. Thank you, fried dough, for being such a good friend when traditional doughnuts were unavailable. Without you, I’m not sure where I’d be today.
These babies are serious doughnuts, to say the least. There isn’t any fun to be had here. Baked mocha donut, dark chocolate ganache, mocha toffee crunch, and coffee frosting all come together in one delectable mouthful.
It’s a taste explosion in your tongue when it’s dipped in coffee.
And for those of you eager to dive into the world of donuts, I bought this doughnut pan two years ago and haven’t looked back. It makes donuts so simple, consistent, and deliciously baked.
Thank you for being you, doughnuts.
For the crunch of mocha toffee
- 1/2 cup brown sugar (light)
- 1/3 cup flour (all-purpose)
- 1 teaspoon powdered espresso
- 1 teaspoon powdered cocoa
- salt (1/4 teaspoon)
- 1 tablespoon cold salted butter, cut into pieces
To make the donuts
- 1 1/2 cups flour (all-purpose)
- 1/2 cup cocoa powder
- 1/3 cup brown sugar (light)
- 2 tablespoons powdered espresso
- baking powder (1/2 teaspoon)
- 1/2 teaspoon bicarbonate of soda
- a half teaspoon of salt
- 1 big room-temperature egg
- 1/3 cup yogurt (plain) (any will do)
- 1/3 gallon of milk
- a third cup of vegetable oil
- 1 teaspoon extract de vanille
To make the chocolate ganache, combine all of the ingredients in a mixing bowl.
- dark chocolate, 4 oz.
- 1 teaspoon powdered espresso
- 1 tsp virgin coconut oil (see instructions)
To make the coffee icing, combine all of the ingredients in a mixing bowl.
- a half-cup of powdered sugar
- 1 tablespoon cream (heavy)
- 1 tablespoon espresso powder (or 1 tablespoon heavy cream + 1/2 teaspoon espresso powder)
To make the mocha toffee crunch, combine all of the ingredients in a mixing bowl.
- Preheat the oven to 350 degrees Fahrenheit. Combine brown sugar, flour, espresso powder, cocoa powder, and salt in a small mixing dish. Cut in butter with a pastry cutter or two forks until the mixture resembles gritty sand.
- Sprinkle the mixture evenly over an unlined cookie sheet and bake for 25 minutes, breaking up portions with a spatula after 10 minutes, 15 minutes, and 20 minutes. Allow for thorough cooling before using. If any big pieces remain, use your hands or a knife to break them up. Spread the glaze on a big dish, ready to dip the doughnuts in.
Donuts should be baked.
- Grease and put aside a normal sized doughnut pan for the donuts.
- Combine flour, cocoa powder, brown sugar, espresso powder, baking soda, baking powder, and salt in a large mixing basin. Remove from the equation.
- Whisk together the egg, yogurt, milk, vegetable oil, and vanilla extract in a small bowl. Incorporate the wet and dry ingredients in a mixing bowl, whisking to combine.
- Fill a pastry bag or a big ziplock bag with the ingredients and a hole cut in the corner. Fill donut molds about two-thirds of the way with batter. Preheat the oven to 350°F and bake the donuts for 12 minutes, or until a knife inserted into the center comes out clean. Allow it cool for a few minutes before icing.
Prepare the glazes.
- Make the chocolate ganache while the donuts are cooling. Melt the chocolate and espresso powder in a double boiler over low heat. When you pull up on the consistency with a spoon, it should create a ribbon. 1 teaspoon coconut oil may be added if it’s too thick.
- Dip each doughnut into the ganache after it has melted, then into the mocha crunch. Allow to cool somewhat before frosting with coffee (below).
- To prepare the coffee icing, combine all ingredients in a small microwave-safe bowl and heat for 15 seconds. Drizzle on top of doughnuts!
Mocha Crunch Donuts are a new donut chain that has recently opened in the US. The chain specializes in making their own unique flavors of donuts and uses a coffee-based glaze to top them off. Reference: sugar cookie donuts.
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