Coffee & Doughnut Holes
Prep time
Cook time
Total time
Delicate cinnamon-sugar doughnut holes served with a cold-brewed coffee and Kahlua shooter.
Serves: 50
For the doughnuts
  • 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)
For Rolling:
  • 1 cup granulated sugar
  • 1 tablespoons ground cinnamon
For the Coffee Shooter:
  • 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
For the Doughnuts
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
For the Coffee Shooter:
  1. 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.
Adapted From
Recipe by The Crepes of Wrath at