DONUTS COFFEE RECIPES

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DUNKIN DONUTS COFFEE RECIPE - FOOD.COM



Dunkin Donuts Coffee Recipe - Food.com image

I love Dunkin Donuts coffee but it's kinda of expensive to buy a medium cup of coffee at $1.50 for every cup several times a week. So I purchased a bag of the whole unground Dunkin Donuts coffee beans for $7.99 and grind them and make my coffee at home. The half and half a woman who works at Dunkin Donuts told me that's what they use to whiten the coffee. I like my coffee sweet so this is based on how my coffee taste when purchased at Dunkin Donuts I always ask for extra, extra, cream and sugar so feel free to decrease or increase the sugar amount to your taste. My future hubby and I think this taste great and taste just like I've bought it by the cup at Dunkin Donuts. Hope you enjoy it! Note: This recipe was based on making my coffee in my Black & Decker coffee maker. You may need to play with the amount if using a different coffee maker.

Total Time 10 minutes

Prep Time 10 minutes

Yield 9 serving(s)

Number Of Ingredients 4

5 -5 1/2 tablespoons fresh ground dunkin donuts original blend coffee (No Decaff)
9 cups water (coffee pot size)
6 teaspoons granulated sugar (No Splenda)
1 -2 tablespoon half-and-half

Steps:

  • Brew fresh ground coffee with 9 cups of water measured in coffee maker pot.
  • Pour in 1 standard coffee cup add 3 teaspoons of sugar stir till mixed.
  • Add 1-2 tablespoons half and half.
  • Serve and enjoy.

Nutrition Facts : Calories 13.2, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0.6, SodiumContent 5.5, CarbohydrateContent 2.9, FiberContent 0, SugarContent 2.8, ProteinContent 0.1

COFFEE DOUGHNUTS WITH COFFEE GLAZE RECIPE RECIPE | EPICURIOUS



Coffee Doughnuts with Coffee Glaze Recipe Recipe | Epicurious image

A recipe for coffee cake doughnuts with a coffee glaze.

Provided by Katherine Sacks

Total Time 1 hour, 10 minutes

Cook Time 45 minutes

Yield Makes 12 doughnuts

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons cold brew coffee concentrate
2 quarts canola oil (for frying)
1 cup powdered sugar
2 tablespoons cold brew coffee concentrate
A 3" round cutter, 1" round cutter, deep-fry thermometer

Steps:

  • Combine flour, baking powder, baking soda, and salt in a large bowl.
  • Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
  • Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
  • Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
  • Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
  • Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
  • Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

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