This past weekend was Mother’s Day. My hubby decided to let me have the weekend off and he pretty much did everything around the house so I could relax. What a guy, right? On Saturday, he decided to make donuts for breakfast. I was able to sneak into our room, watch some tv without the kids, and he brought breakfast to me! Again, what a guy, right?? Hubby of the year award!!
These donuts were SO good. They had a slight spice flavor in the donut, and then the glaze was the perfect amount of chocolate! The texture of these was similar to that of a cake donut from the bakery. Moist, but slightly firm!!
This recipe will make about 16 donuts. If you do not have a donut pan, you can use a muffin tray and stick a ball of tin foil in the middle of each cup. Pipe the donut batter around the tin foil ball and bake in oven. Once cooked, you will have a donut, just slightly smaller, : )
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup Kahlua coffee liqueur
- 1/2 milk
- 2 tbsp vegetable oil (or coconut)
- 1 1/4 cups powdered sugar
- 4 tbsp cocoa powder
- 3 tbsp milk
- 1 tbsp Kahlua
Spray donut pan with cooking spray and preheat oven to 350. In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, combine the eggs, Kahlua, milk, and oil. Stir the wet mixture into the dry mixture until just combined. Pipe the batter into the donut pan using a pastry bag, cookie press, or ziploc bag with the corner cut off. Place tray in oven and bake for about 15 minutes, or until brown. Remove from oven and place on cooling rack until completely cool.
In a small bowl, combine the powdered sugar, cocoa powder, milk, and Kahlua. Mix until combined. Once donuts are cooled, dip the tops of the donuts into the glaze until thoroughly coated. Set back on cooling rack. Allow to set up. Enjoy!!
Click here to order the donut pan if you don’t have one!!
Adapted from Home Cooking Memories