Inspired by a favorite cold-brew coffee, this pecan coffee donut recipe is light, fluffy, and your new favorite breakfast.
1⁄2 cup pecan halves
2 1⁄2 cups all-purpose flour, plus more for dusting.
1⁄2 cup brown sugar
1TBSP baking powder
1 tsp ground cardamom
1⁄2 tsp espresso powder
1⁄2 tsp salt
1 cup milk
1 large egg
1⁄4 cup butter, melted and cooled
1 tsp vanilla
Oil for frying
2 cups powdered sugar
2 – 4TBSP strong coffee, cooled, or cold brew coffee
Using a food processor or a blender, process pecan halves until finely chopped.
In a large bowl, whisk together pecans, flour, brown sugar, baking powder, cardamom, espresso powder, and salt.
In another bowl, whisk together milk, egg, butter, and vanilla. Make a well in the center of the dry ingredients and pour milk mixture in. Stir to incorporate well. Cover and refrigerator for 1 hour.
After dough has chilled, heat oil in a fryer or deep pan to 370°F.
Dust work surface with flour, and roll out dough to about 1/2-inch thick. Cut out donuts or donut holes using a round cutter, glass, or mouth of a bottle, dipping cutter into flour as needed. Gather scraps, re-roll, and cut until all remaining dough is used.
When fryer is hot, carefully drop donuts/donut holes into oil and let cook until deep golden brown, turning as needed. Donut holes will turn on their own, so you might need to hold them in place with a fork to cook the less-browned side.
Remove from oil and let drain on a rack set over paper bags, newspaper, or paper towels. Repeat until all donuts/donut holes are cooked.
Whisk together the powdered sugar and coffee to make a glaze, adding more coffee as needed to get desired consistency. Drop donut holes into glaze one by one and lift out with a fork, tapping or shaking slightly to let excess glaze drip. Return donut hole to rack to let glaze set, and repeat with remaining donut holes.
Serve immediately once glaze is set. Leftover donut holes will keep in a paper bag for 1 – 2 days.