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Hello everyone, I'm Claire Saffitz. Welcome to my rented kitchen. I am not at home. We're at the very end of the late summer break, but we're still releasing episodes of Dessert Person for fall baking. And today I have a recipe using Cometeer coffee. I'm making a coffee donut with coffee glaze and crunchy sprinkles. The donut I want with my coffee is a cupcake donut. Coffee and donuts are the best combination. So why not make a coffee-flavored donut? Because coffee is the best taste in the world. This is a variation of the sour cream donut that is in my book What's for Dessert. No devices are needed.
You can use a hand mixer, but it's not necessary. I have the ingredients for a donut. I have three eggs, but I'll only use the yolks. A little all- purpose flour. Here are my Cometeer capsules. A little granulated sugar. I have baking soda, kosher salt, baking powder, sour cream. It's better to take a fatty one. It is at room temperature. Four tablespoons of melted butter. It has already cooled down. A little vanilla extract. For frying, of course, I need oil. Use any neutral oil with a high smoke point. For example, vegetable oil is suitable. For the glaze, use powdered sugar. I'll use some Cometeer for her. And for
the topping-just flour, brown sugar, butter, and a pinch of salt. Special equipment. Of course, you need a frying pan. A cast iron pan is a great option. Some kind of large saucepan, like this one. I have a small stock pot behind me. You will need parchment paper. This is how we will dip the donuts into the oil. Pastry bag. You can use a ziplock bag by cutting off a corner. This is not actually necessary. You're not doing super-precise decorating here. I also have a kitchen thermometer to monitor the temperature of the oil. And besides, just a few bowls and a whisk. Before I get to the recipe, I want to thank our friends at Cometeer for sponsoring this episode. It's only the beginning of fall, but it's never too early to think
about the holidays, and I want to show you the Advent calendar from Cometeer. If you know me and watch Dessert Person, you understand how important a morning cup of coffee is, and. Harris and I are big fans of Cometeer because it's so quick and easy, you don't need a coffee machine, and you can still enjoy coffee from the best roasters in the world, and this Advent calendar is your ticket to that. There are 24 windows, and each one features carefully selected coffee from a roaster from any corner of the world. The Cometeer team selects their favorite roasts all year round. Day one, we open.
Our little coffee inside. We pull it out. We have First Person. There is also a small booklet where you can find information about the coffee, add your notes, choose your favorite, and enjoy it hot or cold. The season has begun. This is a blend. That's it. You can evaluate it. Here are the tasting notes. This is a great gift for all the coffee lovers in your life. As for Harris and I, we've tried almost every option. We have our favorites, but you can choose your own at home. So, if you follow the link in the description below, you can check out Cometeer's Advent Calendar and their selection of coffees from around the world. It is prepared using special technology and instantly frozen with liquid nitrogen, so
it is delivered frozen. You can defrost it at home and enjoy. No machine needed, hot or cold-as you wish. So, we're moving into hot coffee season, but Cometeer has you covered all year long. I hope you're interested, and now let's get back to the recipe. The very first thing I'm going to do is bake my crumble. Just butter, flour, sugar and a pinch of salt. I mix everything together. This can be done with both cold butter and room temperature butter. It doesn't matter much. I think cold butter works a little better because it helps the crumble hold its shape better. I have already preheated the oven to 180 degrees. We'll just bake this separately on a small baking sheet. So, when you make crumbles, you need to rub the butter in completely so that it
disappears and the mixture holds together when you squeeze it. So, we're almost ready. Brown sugar also helps, as it and the butter have some moisture in them. OK. Now I'm going to put this on a baking sheet. I like to do this with crumble: squeeze it so it holds together, and then break it into pieces. Okay, now it goes into the oven. We will bake until it turns golden brown. So, in 10 minutes I'll check and mix this. Now, while that's baking, I'll move on to the doughnut batter. First of all, I want to mix the dry ingredients. So, I have all-purpose flour. You can use baking flour, the donuts will be lighter, but I wanted something simpler.
Almost everyone has all-purpose flour at home, but not always baking flour. I will add baking powder to the flour. And a little more baking soda. I add baking soda for extra lift because I have an acidic ingredient. I use sour cream. It will react with the baking soda and help the dough rise better. A little kosher salt. Now I'm going to shake this up in this very small bowl. OK. And now I'm going to start making the dough in this bowl. . This is not a dough made with just yolks. I only use yolks because the batter should be thick, and the whites are almost water. I designed this mixing method to be simple and easy to prepare by hand. So we wo n't start by creaming the butter with
sugar. We will start by mixing the eggs with the sugar. So, I add sugar to the yolks. This is a step called " blanching," where you mix egg yolks, sometimes whole eggs, with sugar. And beat until the mixture becomes very light. It takes very little time. You see, it has already become lighter, we just need to saturate it with air. So now we have this light mixture. It is also very thick. And a little bulky. You can see the " ribbon" effect: when you lift the whisk, the mixture flows down, folds back on itself, and stays on the surface before settling. Now let's add the butter. I pour it in a trickle. It has completely cooled down. I melted it. So it thickened a little. Now let's just mix it until smooth.
Looks great. Now add two teaspoons of vanilla. Here's one, two. And add sour cream. You can use crème fraîche. But I wouldn't recommend using yogurt. It doesn't have enough fat. So, we whisk this Now I'm going to add the coffee flavoring. Usually, in baking, I avoid ingredients that add a lot of liquid. You can't just add a cup of coffee because it's water, and it greatly disrupts the proportions of the ingredients. That's why I often use instant coffee or powdered espresso. But today I use Cometeer because it's incredibly rich. It is made using a special brewing method and then flash-frozen. So the entire flavor of a cup of coffee is concentrated in this little capsule. It adds a minimum of moisture but a maximum of flavor.
So, I'm adding it. Here, I mixed Cometeer with a whisk. Now I'll add the dry ingredients. They are coming here. I'll start with a whisk to avoid lumps, but I'll quickly switch to a spatula because once the dry ingredients are added, you need to mix as little as possible. Timer. This triggered my 10- minute crumb timer. I can smell it, it's already browned a little. I'll put this aside and come back while I check on the crumb. I'll bring it here and show you what it looks like. Just mix it up a little. Oh yes, the edges are already turning golden. Be careful, don't get burned. I quickly stirred it. If there are large pieces, I just break them off. But the final size is up to you.
Let's get back to the dough. I'll switch to a spatula and mix everything until all traces of flour are gone. But that's all. Do not overmix. That's all. I have a nice, smooth dough, without flour. Now I'm just going to scrape a little of the dough off the walls. Now I will show you how to pipe it with a pastry bag. And while I'm teaching, I'll also start heating the oil. It is always better to fry in a pan with a thick bottom. I have vegetable oil here. I'll pour it out. Here, each bottle is about three cups in volume. So I'll use all six cups. In a pan this size, the depth of the oil will be about 2 inches, which is quite good.
Now I'll put this on the stove. We need to heat it to 350 degrees. So I'll be frying here. I'll use a small burner and turn it to maximum. One tip: keep the containers from the oil, because you can strain it and pour it back into the bottles. Of course, after it cools down. Use, always use a watering can. And when the oil becomes unusable and you can no longer use it, you can drain it here to throw it away. I have a pastry bag here. You will need the same one. I will cut the parchment paper into squares. We need squares about 10 cm in size, and we will place one donut in each square. You can simply spread them out on a work surface or baking sheet. And again, you may not use all 12. Not only the size of the ring, but also the size of the hole in the pastry bag
will determine how big and thick the donuts will be. As I said, if you don't have a special pastry bag, the dough is soft enough to use a regular zip-top bag. So, I just push the dough into the bag. Try to do this in a way that gets rid of air pockets, because when air gets in the bag, the ring you are forming is interrupted, and then it is harder to get an even and smooth shape. It's handy to have a dough scraper or bowl scraper, you can use that. Here, I'll show you, I have it here. Or just take a flat-edged spatula and push the dough down. However, over time, because there is no escape, an air pocket forms and you can no longer
push the dough through. So we'll make a hole. I'll cut off about three centimeters. But it won't be possible to reduce it. So I push the dough further. Okay, now we're going to twist the top of the bag seal it. And as I spin, you see it sink to the bottom. Okay, I think I need a slightly larger hole. Maybe just a little. Good. Now we will plant our donuts. Make sure the bag is well stretched. You have to twist it very tightly so that you can press on top and squeeze out the dough. I squeeze out about a 3-4 inch ring. It's actually a 3-inch ring with a 1-inch hole in the middle. And when you get back to the beginning, stop pressing and just connect the ends. Then you can press a little with your finger. And that's it. This is our donut. So now I will continue to
squeeze out the dough until I use it all up. Again, you will get about 10, 11 or 12 pieces. What you can do: Wet your finger with water and smooth out any unevenness. I guess I have n't made them in a long time. I definitely made them thicker than usual. They look like little bumpy bagels. So I only have eight of them. So, I'll just have bigger donuts. I didn't take a cooking sieve. So I found the only metal accessory. Here, these will be our frying tools. No problems. Here is our baby, she looks great. She has already cooled down. I'll put it here. And now I'll show you how to fry.
The oil is heated to 350 degrees. I'll take one donut at a time. So, all of this goes into oil. Along with parchment. And here's what happens: it starts to rise. The outside of the donuts will start to harden, and then the parchment will come away. And then it can be pulled out. It has coffee in it. It is darker than a regular, the last donut comes out of the fryer. By the way, I've already turned off the oil. As soon as the last donuts got in there, I turned it off because it would keep warm for a long time. One way to know if they are well- cooked and not too heavy is to lift them; they are light for
their size. This will also let you know when they are completely cooked. So, for the frosting, I have some powdered sugar. I'll start with about a cup, but you can always add more to get the consistency you want. I'll also add vanilla and a pinch of salt. Here's a pinch of salt. I'll add my ingredient here. So, I'm whisking this. Because there is so much concentrated flavor in the pod, the glaze comes out very rich. And since the icing is solid sugar, it's great to add something with a hint of bitterness. It seems to balance out all the sweetness. I want a fairly thick glaze because I want it to cover well and stick to the
donuts. I often add a little fat to the frosting, maybe a dash of melted butter or something like that, or a dollop of sour cream. But not this time, not for these donuts. There is enough fat in the donuts themselves. So it's really just pure taste. Okay, it looks great. See how thick it is? Oh, it looks so appetizing. My God. So, I start dipping my donuts. I have a crumb here. The crumbs will go on the glaze while it is still wet. And I'll start with those donuts that came out of the fryer first and are already the coldest. So we just dip it in, and I shake it a little bit so that all those little bumps get covered in the
icing. And then I turn it a little. Oh, this looks so good. And then I sprinkle crumbs on top. Okay, now back to the grill. I'll just keep going until I cover them all. They So, I.this is my iced coffee from the morning. I'll make a fresh one, and perhaps in the spirit of the changing seasons, I'll make a hot one. So I'll grab a Cometeer, make a hot cup of coffee, and we'll have a little coffee and donut snack. I'm so looking forward to this. So I'm waiting. It smells very good. Oh, this has inspired me for hot coffee season, even though winter is not my favorite time of year. Okay, we'll taste one.
Okay, I'll take this one. So, let's break it down. The glaze has set. I love it when Oh, this looks so delicious. Very fluffy inside. Extremely flaky middle. It is pleasant and easy. I'll soak it a little. Is n't that the best way to cheer yourself up? Mhm. Donut and coffee are one of the best combinations. It's the height of fall baking, and we're already thinking about the holidays. So I want to thank our friends at Cometeer for sponsoring this episode. Be sure to check out their advent calendar. You
can follow the link in the description below. The only thing better than a donut with coffee is a coffee donut with coffee. So thank you Cometeer. Happy autumn to everyone. Thanks for watching, and don't forget to like and subscribe.
