A stack of donuts filled with coffee cream sitting on top of a white plate.

Coffee Cream Donuts

Freshly ground coffee gives the silky pastry cream filling in these pillowy yeast donuts a rich, aromatic flavor. The Ankarsrum Assistent Original does double duty here: use the Grain Mill attachment to freshly grind the coffee beans, then switch to the Stainless Steel Bowl and Dough Roller to mix and knead the soft, enriched dough. Fried until golden, coated in sugar, and generously filled with coffee cream, these donuts are well worth the wait.

Prep Time: 30 minutes; Resting Time: 3 hours; Cook Time: 15 Minutes; Total Time: 3 hours 45 minutes

Sweet

Tools

Ingredients

Coffee Cream

500 ml whole milk (2 cups + 2 tbsp)
15 g coffee beans (3 tbsp)
75 g sugar (5 tbsp)
40 g cornstarch (4 tbsp)
Pinch salt
4 large egg yolks
43 g butter (3 tbsp)

Donuts

300 ml lukewarm milk (1¼ cups)
100 g sugar (½ cup)
7 g active dry yeast (2¼ tsp)
1 large egg
30 g butter, melted (2 tbsp)
420 g bread flour (3½ cups)
3 g salt (½ tsp)
950 ml frying oil (4 cups)
50 g sugar, for dusting (¼ cup)

Follow these steps

Set up the Ankarsrum Assistent Original with the Grain Mill attachment and adjust to a coarse grind, level 2. Grind the coffee beans on medium-low (3 o’clock) into a small bowl.
Add the ground coffee and milk to a medium saucepan. Heat over medium heat until steaming and just beginning to simmer. Remove from the heat, strain through a fine-mesh sieve, and discard the coffee grounds.
While the milk heats, whisk the egg yolks, sugar, cornstarch, and salt in a medium bowl until smooth and pale. While whisking constantly, slowly pour about half of the hot milk into the egg yolk mixture to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the pastry cream thickens and begins to bubble. Once bubbling, continue cooking and whisking for 1–2 minutes. Remove from the heat and whisk in the butter until smooth.
Transfer the coffee cream to a shallow bowl. Cover directly with plastic wrap, pressing it against the surface to prevent a skin from forming. Let cool slightly, then refrigerate until completely chilled and set.
While the coffee cream cools, set up the Assistent Original with the Stainless Steel Bowl, Dough Roller and Dough Knife. Add the milk, sugar, and yeast to the bowl and mix on medium speed (about 4 o’clock) until combined. Let stand for 8–10 minutes, until the yeast is foamy.
Mix on medium-low speed (about 3 o’clock) and add the egg and melted butter. Once combined, gradually add the flour and salt. Continue mixing until the ingredients come together into a soft dough.
Remove the dough roller and attach the dough hook. Knead for about 10 minutes, or until the dough is smooth and elastic. Scrape the dough from the hook and sides of the bowl, then shape it into a loose ball. Cover with the proofing lid and let rise in a warm place for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured work surface and divide into 12 equal portions. Shape each portion into a smooth, tight ball and place on a lightly floured or parchment-lined baking sheet, leaving space between each donut. Cover loosely and let rise for 45–60 minutes, until puffy and noticeably risen.
Heat 2–3 inches of frying oil in a large, heavy-bottomed pot to 350°F (175°C). Working in batches of 2–3, carefully fry the donuts until puffed and golden brown, about 1–2 minutes per side. Transfer to a wire rack set over a baking sheet.
While the donuts are still warm, place the sugar in a shallow bowl and gently coat each donut on both sides. Return to the rack and cool completely.
Transfer the chilled coffee cream to a pastry bag fitted with a small round tip or a donut-filling tip. Insert the tip into the side of each cooled donut and pipe in the coffee cream until the donut feels generously filled. Repeat with the remaining donuts.

A woman and two children making ice cream together with a pink Ankarsrum Assistent Original at a wooden kitchen table.

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