That post heading is quite the mouthful, isn’t it? So are these doughnuts. Quite the delicious mouthful. They’re not a breakfast doughnut, although who could judge you for having one at breakfast? Not I. These are a real dessert doughnut. Which would make it dessert for breakfast. Dessert anytime is good. Life is too short to do otherwise.
These doughnuts are baked, with a texture that is moist and lush. What tips them over into true decadence is the vanilla crème piped inside and the boozy Armagnac glaze in which they are drenched.
But what really sets them apart is a surprise ingredient that has only just become available on the retail market. Coffee flour. A highly nutritious flour made from the pulp of the coffee berry. The berry is usually discarded when coffee beans are harvested. But the clever boys behind Coffee Flour are creating their own revolution in the coffee industry and we can all benefit from their ingenuity. They were kind enough to send me a tub of the fine milled flour so I could experiment with it last year. My main goal was to develop some interesting and new chocolate bonbons and products. But I’ve also been adding it to my oats, in cookies, pastry, brownies, and other baked goodies, including doughnuts. The flavour profile is reminiscent of rich dried fruits with overtones of prunes and dried sweet cherries. I detect a little spice in there too. It pairs wonderfully with so many flavours – stone fruits, chocolate, vanilla, and liqueurs and spirits.
There is a real nutrition plus with this flour. It is gluten-free (great if you are coeliac), is rich in fibre, and vitamins and minerals. I’ll be posting more recipes using coffee flour going forward, now that it is finally available to retail customers. Currently only available online in the US and UK, it is expected to become more widely available during 2016. You can get all the details about this fabulous ingredient direct from the source.
If you follow Chocolate Chilli Mango on Facebook or Instagram, you will have seen these doughnuts before. The photos were taken very quickly, and at the time, I hadn’t really thought about posting it. But I’m glad I held on to them as they are just too good not to share. I should really make a protein version of these babies.
The vanilla crème is optional. They’re beautiful without it. But the brandy glaze? That’s mandatory. If you’re not a fan of Armagnac or brandy, try adding a little Kirsch or Amaretto liqueur or plum brandy. All of these will match the rich dried fruits flavours in the coffee flour. Alternatively, a wonderful chocolate liqueur would work too.
Wanna see inside? Feast thine eyes on the tender, boozy, yumminess.
What now? Head over to the suppliers, get yourself a tub, and bake a batch of doughnuts. Take some time to get acquainted with the amazingness of this sustainable, environmentally friendly, nutritious, and delightfully delicious new ingredient.
Coffee flour is a wonderful product and adds a lovely rich flavour to baked goods. These doughnuts are fantastic on their own or served with a cheeky scoop of vanilla ice cream. The vanilla creme and Armagnac glaze do elevate them to extraordinary, though, and they become super indulgent. I used the fine milled coffee flour for this recipe but both types will work well.
Make the glaze just before using for best results, after you have filled the doughnuts with crème.
Weigh and set out all your ingredients before starting each step of the recipe.
70 grams (2.5 oz) unbleached plain flour
40 grams (1.4 oz) coffee flour
7.5 grams (1.5 teaspoons) baking powder
2.5 grams (0.5 teaspoon) bicarbonate of soda
100 grams (3.6 oz) light brown sugar
0.5 vanilla beans, split and seeds scraped
150 grams (5.4 oz) buttermilk
55 grams egg (1 large)
14 grams (15 millilitres / 0.5 fl. oz) cold pressed macadamia nut oil
40 grams (1.4 oz) egg yolk (about 2 large)
30 grams (1.1 oz) caster sugar
10 grams (0.36 oz) corn flour
250 grams (9 oz) cream (35% fat)
0.5 vanilla bean, split and seeds scraped
30 grams (1.1 oz) unsalted butter, at room temperature
120 grams (4.3 oz) pure icing sugar
30 millilitres (1 fl. oz) Armagnac or brandy (40%)
30 millilitres (1 fl. oz) milk
Preheat the oven to 180℃.
Lightly brush doughnut moulds with some melted butter or a little macadamia nut oil, and set aside.
In a mixing bowl, sift together the plain flour, coffee flour, baking powder, and bicarbonate of soda.
Add the brown sugar and vanilla bean seeds and stir to combine.
In a separate bowl, whisk together the buttermilk, egg, and macadamia oil.
Make a well in the centre of the flour mixture and pour in the egg mixture.
Stir to combine until the batter is smooth.
Divide equally between the prepared doughnut pans.
Bake for 8 to 12 minutes, until risen and cooked through.
Cool on a wire rack.
In a bowl, whisk together the egg yolk, sugar, and corn flour. Set aside.
In a saucepan, place the cream and vanilla seeds and whisk to combine.
Place over a gentle heat and bring to the simmer.
Pour a little of the milk into the egg mixture in a thin stream, whisking to ensure it does not cook and curdle the egg yolks. Add a little more until you add it all.
Transfer to a clean saucepan and place over a gentle heat, stirring until the crème has thickened and coats the back of a spoon.
Sieve the crème into a bowl to make sure it is perfectly smooth. Cool slightly and whisk in the softened butter, and emulsify with a stick blender until smooth and thick.
Place a layer of cling film on to the surface of the crème to prevent a skin forming and keep it refrigerated until ready to use.
Sift the icing sugar into a bowl.
Mix together the armagnac (or brandy) and milk and add to the icing sugar in a thin stream, whisking or stirring until smooth and of a good dipping consistency.
Whisk or beat the cold crème until smooth and fill a piping bag with a plain tip with the creme.
Pipe a little crème into each doughnut. I like to pipe a small amount into three evenly spaced spots, from the side.
When all the doughnuts are filled, dip each doughnut into the glaze and set on a lined tray to allow the glaze to set.
Stir the glaze between dipping each doughnut.
Any excess crème and glaze can be stored in the refrigerator for a day or two, and used for other desserts.
Disclaimer: This is not a sponsored post. I have not received any payment or other inducements to discuss Coffee Flour as an ingredient and product. It is a product I am currently experimenting with in my own business and have developed a genuine love for it, and wanted to share it with my readers.