Baked Caramel Coffee Donuts

Baked Carmel Coffee Donuts

I have a huge weakness for donuts. I love Dunkin Donuts, Krispy Kreme and homemade donuts most of all. I even spent one summer working at Krispy Kreme before I started college. I consumed about a donut every day that summer! It’s a good thing that when I moved to London the first Krispy Kreme hadn’t arrived at Harrod’s yet.

Baked Carmel Coffee Donuts

My favorite tea and china store in London, Whittard, sent me a few tea and coffee products to bake with. I’ve spent a fortune there over the years so I of course accepted. A lot of the coffee mugs you see in my photos I’ve bought from them. Including the one in the background of this photo.

I kept the glaze for the donuts very simple. The coffee has a delicious caramel aroma and flavor so I used powdered sugar and coffee only to let the full flavor come through. Alex wanted his donuts plain so I gave my three donuts a double coating of the glaze.

Alex and I both agree that this is the best baked donut recipe that I’ve come across. They taste the most donut like without being fried in oil. A great one bowl recipe that comes together quickly for a weekend breakfast.

Baked Caramel Coffee Donuts

Yield: 6 donuts

Baked Caramel Coffee Donuts



1 cup plain flour

1/4 cup + 2 tbs sugar

1/4 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

1/4 cup + 3 tbs milk

1/2 tsp vanilla

1 tbs unsalted butter, melted


2 cups icing sugar

4 tbs caramel coffee


  1. Preheat the oven to 325 F/160 C. Spray and donut pan with cooking spray and dust lightly with flour.
  2. In a medium sized bowl whisk together the flour, sugar, baking powder, baking soda, salt and cocoa powder. Pour in the egg, milk, vanilla and melted butter. Whisk until smooth and the ingredients are combined.
  3. Spread the batter evenly between the donut cavities and bake for 12-14 minutes until a toothpick inserted in the middle comes out clean.
  4. Let the donuts cool slightly. Start making the glaze. Whisk together the icing sugar and coffee. Add more icing sugar for a thicker glaze or more coffee for a thinner glaze. I prefer a double coating of thinner glaze.
  5. Place the donuts on a plate and spoon the glaze over each. Leave for a few minutes and allow the glaze to set.


I used soy milk and dairy free spread

adapted from Food Family & Finds

Whittard of Chelsea provided me with a sample of the coffee. You can find the same one I used here. For those in the US they have a US website too!

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