These scrumptious yeast-leavened breads get a hearty dose of coffee.
Servings and Ingredients
|1 packet(s)||active dry yeast (2 1/4 tsp)|
|¼ c.||brewed dark roast coffee (115 to 120 degrees)|
|1 c.||Hy-Vee skim milk|
|½ c.||Hy-Vee granulated sugar|
|¼ c.||Hy-Vee shortening|
|1 tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground nutmeg|
|¾ c.||prepared mashed potatoes, at room temperature|
|2||Hy-Vee large eggs|
|5 c.||Hy-Vee all-purpose flour, divided|
|Coffee Sugar or Coffee Icing, recipes below|
|Oil for deep-fat frying|
- In a small bowl, dissolve yeast in warm coffee; set aside.
- In a medium saucepan, heat milk until almost boiling. Add sugar, shortening, salt and nutmeg. Stir in mashed potatoes, eggs and yeast mixture; combine well.
- Gradually stir in 4 cups of the flour. Turn dough out onto a lightly floured surface. Knead in remaining flour about 8 minutes or until dough is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place for 1 hour or until double in size.*
- On a lightly floured surface, roll dough to 1/2-inch thickness. Cut dough with a floured 3-inch-diameter doughnut cutter. Reroll dough as necessary.
- To prevent sticking, place cutouts 1 inch apart on a greased baking sheet. Coat a piece of parchment paper with cooking spray to cover the cutouts while rising.
- Cover and let rise in a warm place for 1 hour or until double in size.
- Fry 2 or 3 doughnuts and doughnut holes at a time in deep hot oil (375° degrees) for 2 to 3 minutes or until doughnuts are golden brown, turning once.
- Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough. Cool doughnuts slightly and coat with Coffee Sugar or top with Coffee Icing.
- Coffee Sugar: In a medium bowl, combine 1 cup Hy-Vee granulated sugar and 2 tablespoons espresso powder or instant dark French roast coffee.
- Coffee Icing: In a medium bowl, combine 3 cups Hy-Vee powdered sugar, 3 tablespoons instant dark roast coffee or espresso powder, and 5 to 6 tablespoons warmed whole milk until desired icing consistency.
- *Tip: Use your microwave oven to proof the yeast dough; it's a draft-free and well-insulated spot for allowing the dough to rise. First, fill a 2-cup measuring cup with water and bring to boiling in the microwave; set the cup in the back corner. Then place the bowl of dough in the center. The heated water will provide a warm and steamy environment for rising.
Hy-Vee Seasons Spring 2015.