Toddy® Cold Brew System Recipes

Donuts and coffee play so well together we almost want to give them a mashup name like Doffee ... or maybe Coffnuts -- except that neither of those names would do justice to this incredibly delicious pairing of two of our favorite things.

Ingredients

• ½ cup cold brew coffee concentrate
• ¼ cup almond milk
• 1 tablespoon lemon juice
• 2 cups cake flour, sifted
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼-½ teaspoon cinnamon
• ½ cup applesauce
• 2 tablespoons coconut oil, melted

For coffee glaze:

• ½ cup powdered sugar
• ¼-½ teaspoon espresso grind coffee
• 1 tablespoon cold brew coffee concentrate 

Directions

Preheat oven to 425°F. Spray donut pan with nonstick spray. In a small bowl, combine coffee concentrate, almond milk, and lemon juice. Set aside. 

In a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add concentrate mixture, applesauce, and coconut oil. Whisk until combined. Fill pastry bag with batter and squeeze into donut pan(s) until each cavity is ⅔ full. 

Bake for 7-9 minutes. The top of the donuts should feel springy to the touch. Remove from the oven and let cool in pans for 5 minutes, then remove donuts from pan and allow to fully cool on a wire rack. 

For the glaze, add powdered sugar and ground coffee to a medium bowl and whisk together. Add coffee concentrate and mix until combined. Place cooling rack in the sheet pan. Dip donuts into glaze and then place on rack. Depending on how much glaze you'd like on each donut, you may want to double this recipe.

Makes 12-15 donuts