I’m no stranger to waking up to the intoxicating smell of coffee. Growing up, the coffee pot was burbling away each morning before anyone was even out of bed, and both my parents drank it by the bucket.
I however, other than a brief dalliance in collage involving late-night study-driven coffee consumption tarted up with copious amounts of milk and sugar, never joined club-coffee.
Of course there has always been an affinity for coffee ice cream and tiramisu (seeing a trend?) — but when it comes to hot beverages in a mug my hard core tea habit is well know round these parts.
But not drinking coffee certainly doesn’t exclude me from baking and cooking with it, so when Harris Coffee approached me about creating a coffee recipe my mind started ticking over.
I’ve done chocolate and coffee (then did it again) and it’s always a winning combination, but there in a little corner of my mind was a niggling memory of a discovery from Adelaide… Who knew black coffee was so lovely when each sip was paired with a bite of a sugared doughnut. Did I mention this was a very dangerous discovery? And so Coffee Doughnuts began to percolate away (see what I did there?).
First I made mini ones and took them to a craft evening. At one point while standing next to a table piled high with baked goods someone pointed to the lone remaining mini and said “have you tried the coffee doughnuts, they are so good!” I giggled and mentioned I certainly had tried them and that I may have made them.
I must admit, these are even better than that first trial batch.
Harris Coffee has been roasting and blending beans on-site in their Sydney headquarters for over 130 years. Their master blender has been with the company for 15+ years and tastes over 80 cups of coffee a day — I bet he could use a doughnut.
Thanks to Harris Coffee you can win a hamper packed with Australian goodies!
The hamper not only includes plenty of Harris beans and grounds to keep you in coffee and coffee doughnuts for ages, but gourmet treats from iconic Australian companies including Phillippa’s, Mount Zero, Gumnut Chocolates, Sweetness the Patisserie, Crooked Creek, Atticus and Max, Herbies Spices and Lowe Wines.
To enter: See that entry tool just below? Simply activate it with Facebook or an email address then:
- Leave a comment on this post about your favourite way to enjoy your morning coffee or tea.
- Record your entry in the giveaway tool below to reveal other entry options like following on Facebook or Twitter or Instagram, or subscribing to posts by email. (Only entries recorded in the tool will count)
- Go make doughnuts (ok, not required for giveaway, just highly recommended… ha!)
Giveaway open until 11.59pm Tuesday 17 June (Sydney time). Winning entry to be verified against entry method. Winner will be notified via the email address linked to their entry. Open to persons with Australian mailing addresses only. Full Terms in widget.
In other news, fancy pan equals fancy doughnuts – because while you could certainly make these in a muffin tin, a ruffled doughnut is the perfect excuse to eat cake for breakfast. Everybody wins.
Baked Coffee Doughnuts
These baked doughnuts are so easy to whip up you could even make them before your morning cup of coffee… Or at the very least at the same time. For an extra treat dip doughnuts into a steaming cup of coffee or hot chocolate. Thank me later, or even better, invite me over for doughnuts.
Makes 12, multiply recipe as necessary
- ¼ c rapadura, coconut or panela sugar, packed
- ¼ c coconut oil, melted
- 1 tsp vanilla extract
- 1 egg
- ½ c strong coffee, room temp
- 1 c whole spelt flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp raw or rapadura sugar, extra
Preheat oven to 180°C (350°F). Wipe a 12-hole doughnut tin with a bit of coconut oil. Spread extra sugar on a small plate.
Whisk sugar and oil together in a large bowl. Whisk in egg and vanilla for 30 seconds or so until thick. Whisk in coffee. Sift over dry ingredients and whisk until smooth.
Scrape into a piping bag or a large measuring jug with a spout. Pour or pipe into tin, dividing evenly among the 12 doughnut moulds.
Bake approximately 8 minutes until a toothpick comes out clean. Remove from tin immediately and press both sides into plate of sugar (asbestos fingers help with this one…), use raw sugar for obvious crystals, rapadura for a more refined dusting.
Cool and serve. Dip into a cup of coffee or hot chocolate if you wish.
- In a plunger stir 1 cup just-boiled water with 2 Tbsp Harris Reserve Columbian coffee grounds. Steep 4 minutes then pour coffee off and discard grounds. Drink half the coffee and make doughnuts with the other half, or make a double batch of doughnuts. It’s win-win really.
soy-free // dairy-free // nut-free