Description
These fluffy donuts are filled with a rich coffee cream and topped with a luscious ganache and crunchy walnuts, offering a sophisticated twist on the classic coffee and donut pairing.
Ingredients
Units
Scale
Doughnuts:
- 12 plain yeast doughnuts, freshly made or store-bought
- 1/2 cup (100 g) cinnamon sugar (3 parts sugar to 1 part ground cinnamon), for coating
Coffee buttercream filling:
- 1 cup (2 sticks / 225 g) unsalted butter, at room temperature
- 4-5 cups (480-600 g) confectioners' sugar, sifted
- 1 tsp coffee extract
- 1/3 cup (80 ml) freshly brewed coffee, cooled
Chocolate ganache topping:
- 4 oz (113 g) dark or semi-sweet chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
Garnish:
- 1/2 cup chopped walnuts
Instructions
- While the doughnuts are still warm from frying, roll them in cinnamon sugar to coat evenly. Set aside on a rack to cool completely before filling.
- Make the coffee buttercream: beat the room-temperature butter in a stand mixer (or with a hand mixer) on medium speed for at least 2 minutes, until light and fluffy.
- Add the confectioners’ sugar one cup at a time, beating well after each addition, until smooth and thick. Add more sugar if you prefer a stiffer consistency.
- Mix in the coffee extract and cooled brewed coffee until fully incorporated and the buttercream is smooth and creamy.
- Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit 2 minutes, then stir until smooth and glossy. Allow to cool slightly until it is thick enough to coat without running.
- Fill a piping bag fitted with a round tip with the coffee buttercream. Insert the tip into the side of each doughnut and squeeze gently to fill.
- Dip the top of each filled doughnut into the ganache to coat. Immediately sprinkle with chopped walnuts.
- Allow the ganache to set before serving, about 10–15 minutes at room temperature.
Notes
Use freshly brewed coffee for the buttercream — the flavor is noticeably better than instant. Let the ganache cool until it’s about the consistency of thick syrup before dipping; if it’s too hot it will slide off. Filled doughnuts keep in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 40