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Vietnamese Coffee Donuts

Vietnamese coffee donuts

Vietnamese Coffee Donuts

Recipe by: Claire Winstanley

Serves: 6
Preparation time: 10minutes  + resting time for the dough
Frying time: 15minutes

For the doughnuts
2 tablespoons instant dry yeast
¼ cup warm water
1½ cups lukewarm water
½ cup castor sugar
1 teaspoon salt
2 eggs
75g unsalted butter, melted
5 cups cake flour
Vegetable oil for frying

For the glaze
75g unsalted butter
1½ teaspoons freeze dried organic instant coffee
½ can condensed milk
warm water, if needed

Sprinkle the yeast of the warm water and leave for 5 minutes until foamy. Combine the yeast mixture, lukewarm water, sugar, salt, eggs and butter. Place the flour in a large bowl or standing mixer fitted with a paddle attachment and make a well in the center of the flour. Pour in the wet ingredients and mix until incorporated. Knead for 5-10minutes until the dough is smooth. Place the dough in an oiled bowl, cover with plastic and leave in a warm place until doubled in size.

Turn the dough out onto a floured surface and roll until roughly 2cm thick. Cut doughnut circles out of the dough. Cover loosely and allow to double in size again.

While the donuts rise make the glaze. Place the butter in a pan with the coffee and heat until the coffee has dissolved and the butter melted. Whisk the condensed milk into the melted butter mix and add warm water to the mix until desired glazing consistency is achieved. It should be a thin pouring consistency.

Heat oil in a medium sized pot. Slide the doughnuts into the oil, turning as they rise to the surface. Fry until golden. Remove from the oil and place on a wire rack to drain. Dip the donuts while they are still hot into the glaze and return to the wire rack to allow excess glaze to drip off. Place a tray underneath the wire rack to catch the excess drips.

Shop online at Woolworths

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