I was in the mood to bake something, but I didn't want to bake a cake or a batch of cookies. Then it hit me... When in doubt, doughnuttin'.
Baked Coffee Glazed Coffee Doughnuts
For the Doughnuts:
1 cup plain flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup espresso, cooled
2 tablespoons sunflower oil
1 tablespoon vanilla extract
For the Coffee Glaze:
1 cup icing sugar, sifted
1 - 2 tablespoons espresso, cooled
Make the Doughnuts:
Preheat the oven to 190C (375F) and spray a doughnut pan with cooking oil spray. Set aside.
Sift the flour into a large mixing bowl, Add the brown sugar, baking powder, ground cardamom and salt and mix thoroughly.
In a separate bowl, mix the espresso, oil, vanilla and egg.
Make a well in the dry ingredients and pour in the espresso mixture. Whisk to combine.
Pour the batter into the prepared pan, filling the wells two-thirds full.
Bake the doughnuts for about 10-12 minutes, until they spring back when touched lightly.
Cool them in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Glaze:
Put the icing sugar into a mixing bowl and add enough espresso to create a thick glaze. Dip the tops of each cooled doughnut into the glaze and place them on a wire rack over a baking sheet to catch the drips.