Sometimes it’s hard to come up with new and interesting food to serve your guests during holiday parties. It’s always difficult to cook for a crowd, especially when you want to impress them. I know that a lot of people are under the impression that making doughnuts, or baking with yeast in general, is too difficult, but I’m here to tell you otherwise! These doughnut holes are perfect for parties, sit out well, and will amaze your friends and family when you tell them that you made them yourself. Believe me – I’m usually too lazy or afraid to wait for dough to rise, let alone knead it – but this recipe will change all of that. To add to the all around “wow” factor of these little doughnut holes, I wanted to serve it with a grown-up coffee drink that would be a perfect pairing: enter coffee and Kahlua, a match made in after-dinner drink heaven. I used disposable shot glasses to help with the clean-up, and I’d venture to say that my guests were more than pleased with my take on “coffee and doughnuts”, which are truly a New York City tradition. These doughnut holes are light and fluffy, with just the right amount of moisture on the inside and the slight crispy bite of a cinnamon-sugar crust on the outside. They sat out for my entire party and held up well, so I’ll certainly be making them for my next gathering, and you should, too! As the holidays get closer, it’s always fun to try something different – why not coffee shots and doughnut holes?
Weigh out your flour.
Then add in your cinnamon and nutmeg.
Place your shortening in a bowl.
Then add the hot milk to melt the shortening.
Add your yeast to the hot water and let stand for 5 minutes.
Beat together the shortening, milk, yeast, and water.
Add in the flour mixture and knead with your dough hook until the dough cleans the sides of the bowl.
Place in an oiled bowl and let rise until doubled in size.
Roll out your dough.
Cut the dough out into circles and allow the balls to rise again.
Fry for 1-2 minutes, until golden. Place on a place lined with paper towels to drain, then toss in cinnamon-sugar.
I cold-brewed my coffee for the shot, but you can just use regular coffee, too.
Melt some chocolate for the rim of your shot glasses.
Dip the chocolate rimmed shot glass in cinnamon sugar, then add in your coffee and Kahlua and stir to combine.
Serve and enjoy.
- 1½ cups whole milk
- 2½ ounces vegetable shortening (about ⅓ cup)
- 2 packages instant yeast
- ⅓ cup warm water (95 to 105 degrees F)
- 2 eggs, lightly beaten
- ¼ cup granulated sugar
- 23 ounces all-purpose flour (about 5 cups, but weigh it out it you can), plus more for your work surface
- 1½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- vegetable oil, for frying (you will want to fill your frying pan/pot with oil so that it is about 2-3 inches deep)
- 1 cup granulated sugar
- 1 tablespoons ground cinnamon
- 2½ cups good quality cold coffee
- 2½ cups cold Kahlua
- ¼ cup bittersweet chocolate, melted (for garnish the rim of your shot glass)
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- Heat the 1½ cups of milk in a small sauce pan over medium-high heat until steaming and very hot, about 3-5 minutes. Whisk in the shortening, whisking until fully melted. Set aside until the milk has cooled to room temperature.
- Heat up your water to 105 to 110 degrees F, then sprinkle the yeast over it, allowing it to dissolve for 5 minutes. When it has mostly dissolved, add it to a large bowl (preferably that of your stand-mixer, if you have one) and add in the milk and shortening mixture. Add in the eggs, sugar, salt, nutmeg (or cinnamon), and about half of the flour. Beat the ingredients together on low speed until just moistened, then add in the rest of the flour. Beat until just combined, then switch out your attachement for a dough hook, or knead by hand. Use the dough hook until the dough is smooth and pulls away from the side of the bowl, which should take about 3-4 minutes. Oil a very large bowl and place the dough inside. Cover well with plastic wrap, place in a warm spot, such as near your window, and allow to rise for 1 hour, or until it has doubled in size.
- After the dough has risen, roll it out on a lightly floured surface, until it is about ½ inch thick. Use a shot glass or other similarly shaped cutter to cut out your doughnut holes. Place the cut-out doughnuts on a lightly floured baking sheet, and cover with a dish towel. Place in a warm spot for another 30-45 minutes and let the dough rise again.
- When your doughnuts have risen, heat your oil in a large, heavy bottomed pot, such as a Dutch oven. Heat the oil to 365 degrees F, then carefully place the doughnuts in the oil, cooking 6-8 at a time so that they aren’t over-crowded. Cook for 1 minute on each side, then transfer to a cooling rack to cool. If you want to roll the doughnuts in cinnamon sugar, roll them in the combined 1 cup of granulated sugar and 1 tablespoon of cinnamon immediately after removing them from the oil.
- These can be stored in an container with a loose fitting lid, separated by parchment paper, for up to 36 hours. I recommend letting them stay out in the open air as long as possible before storing them, as the humidity inside of the container can cause them to become soggy after too much time – they truly are best when enjoyed the day of, but as long as you are careful with them, they are delicious the next day, too.
- In a pitcher, combine the coffee and Kahlua. In another bowl, whisk together the sugar and cinnamon. Melt your chocolate and dip the rips of your shot glasses (I used disposable shot glasses that I found at the party store) in the chocolate, then in the sugar and cinnamon mixture. Carefully pour the coffee mixture into each shot glass and serve.