There is something magical about the marriage of yeast-risen dough and the smoky kiss of an open flame. These grilled donuts with coffee glaze are a revelation—light, airy rings that first take a quick bath in hot oil, then finish on the grill for a caramelized crust. The glaze, a velvety blend of espresso, coconut milk, and powdered sugar, adds a sophisticated bitter-sweetness. Perfect for a weekend brunch or an unexpected dessert at your next barbecue, this recipe transforms humble ingredients into an unforgettable treat.
About This Recipe
Inspired by the Russian tradition of ponchiki (small donuts), this version elevates the classic with a dual-cooking method: a brief fry followed by a grill. The result is a donut with a golden, slightly charred exterior and a tender, fluffy interior. The coffee glaze, made with real espresso and coconut milk, offers a modern, slightly tropical twist. For more inspiration on using your espresso machine in baking, explore our guides. This recipe requires an overnight cold ferment, which develops flavor and texture—plan ahead for the best results.
Ingredients
- 550 g wheat flour
- 270 ml milk
- 140 g unsalted butter
- 2 large eggs
- 50 g granulated sugar
- ¼ tsp salt
- Refined vegetable oil, for frying
- 50 ml water
- 2 tbsp coconut milk
- 2 tbsp espresso (freshly brewed)
- 100 g powdered sugar
Step-by-Step Instructions
Step 1: Activate the Yeast
Warm the milk until lukewarm (about 37°C). Dissolve 1 tablespoon of sugar and the dry yeast in the milk. Cover with plastic wrap or a kitchen towel and let stand for 10 minutes until frothy. Meanwhile, melt the butter. In a separate bowl, beat the eggs with the remaining sugar.
Step 2: Make the Dough
Sift the flour with the salt. Add the activated yeast mixture, beaten eggs, and melted butter. Knead the dough for 10 minutes—it should be smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
Step 3: Shape the Donuts
On a lightly floured surface, roll the cold dough to a thickness of 6–7 mm. Use two round cutters to form donuts: an outer diameter of about 7.5 cm and a hole of 2.5 cm. Place the rings on a floured baking sheet, cover with a towel, and let rise for 1 hour at room temperature.
Step 4: Prepare the Coffee Glaze
In a shallow bowl, whisk together the water, coconut milk, freshly brewed espresso, and powdered sugar until smooth and glossy. Set aside.
Step 5: Fry and Glaze
Heat a generous amount of vegetable oil in a deep skillet or saucepan over medium heat. Fry the donuts in batches, 2–3 minutes per side until deep golden. Transfer to paper towels to drain. While still warm, dip each donut into the coffee glaze, allowing excess to drip off.
Step 6: Finish on the Grill
Preheat your grill to medium heat. Lightly brush the glazed donuts with vegetable oil. Grill for 30–60 seconds per side, covered, until you see attractive grill marks. Serve immediately.
Expert Tips
- Temperature matters: Use a non-toxic air fryer alternative? The dough requires precise warmth for proofing—avoid drafts.
- Oil selection: Refined vegetable oil works best for frying; it has a high smoke point. An oil sprayer helps with grilling.
- Glaze consistency: If too thick, add a teaspoon of coconut milk; if too thin, add more powdered sugar. For a stronger coffee flavor, use a George Howell coffee for the espresso.
- Grill type: A commercial convection oven isn't needed—any standard grill works.
- Make ahead: The dough can be refrigerated up to 24 hours. Fried unglazed donuts can be frozen and reheated on the grill.
Variations
Swap the coconut milk for regular milk or a dairy-free alternative. Add a pinch of cinnamon to the glaze for warmth. For a boozy twist, replace water with rum—but use a high-proof spirit like organic vodka for a neutral kick. If you prefer baked donuts, try this dough in a planetary mixer for easier kneading. The glaze also pairs beautifully with Catalan sponge cake for a dessert platter.
Frequently Asked Questions
Can I skip the frying step?
You can, but the initial fry creates a crisp shell that prevents the dough from absorbing too much grease during grilling. For a lighter version, use an air fryer instead of deep-frying.
Why does the dough need to rest overnight?
Cold fermentation develops flavor and makes the dough easier to handle. It also improves the texture—akin to the benefits of using a food processor for nut butter in terms of consistency.
What if I don't have coconut milk?
Substitute with any milk or even heavy cream. The glaze will be less tropical but still delicious. Keep in mind the liquid ratio.
How do I store leftover glazed donuts?
Store in an airtight container at room temperature for up to 2 days. They lose crispness but remain tasty. Reheat on a grill or in a wall oven microwave combo with air fryer to restore some texture.
Can I make the glaze ahead?
Yes, store it in the refrigerator for up to 3 days. Whisk before use—it may separate. For best results, use fresh espresso from a quality espresso machine.
Is this recipe suitable for a gluten-free diet?
Not as written, but you can experiment with a gluten-free flour blend. Expect a denser result. For more gluten-free ideas, check chocolate-covered raisins for a sweet fix.
These grilled donuts with coffee glaze are a playful fusion of technique and flavor—a testament to how a few smart techniques can turn a simple dough into something extraordinary. Whether you serve them at a backyard gathering or an intimate brunch, they will disappear in minutes. Pair with a strong coffee or a sweet wine with high alcohol content for an adult treat. Now fire up the grill and enjoy the delicious results.
