How to Celebrate National Doughnut Day the Right Way
Gabriele Corcos of the Tuscan Gun offers up a coffee-spiked version that beats out any store-bought variety
How is it that the most humble of ingredients can yield something so exquisite as a doughnut? Flour, sugar, salt—alone they're mere pantry staples; combined, they create a sweet delicacy worthy of its own holiday. So today, on National Doughnut Day, we took the opportunity to celebrate these fried wonders with a visit to the Tuscan Gun, an unassuming Brooklyn café owned by Gabriele Corcos, the star of Cooking Channel's Extra Virgin.
"Generally, I like them plain, no cinnamon, no glaze, just with sugar," says Corcos of his preference for the treat. "In Italy, you would get doughnuts in a bar with some coffee for a mid-morning snack." So his version—small airy doughnut holes known in Italy as bomboloni, but without the filling—combines the two components, incorporating a healthy serving of freshly brewed Lavazza espresso in the batter, which imparts a subtle coffee flavor that tastes like heaven with your morning brew. Scroll down for his surprisingly simple recipe and never wait in line for another doughnut again—today or any other.
Lavazza Coffee Doughnut Bites
Yields: 4 Dozen
Prep Time: 45 minutes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup freshly brewed Lavazza espresso
- 2 tablespoons butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 large egg
- 1/3 cup whole milk
- vegetable or canola oil, for frying
1. In a large bowl, whisk together the all-purpose flour, baking powder and salt; set aside. In a medium bowl, melt the butter in the hot espresso. Add the sugar to the espresso mixture and stir to combine. Then, add the egg and milk to the espresso mixture and whisk until all ingredients are well combined.
2. Pour the wet ingredients into the dry ingredients and combine to form a batter.
3. In a medium saucepan, preheat the oil to 350 degrees. Using a small cookie scoop, carefully drop small mounds of batter into the hot oil. Cook, flipping often with a slotted spoon, for about four minutes, until the outsides are deep golden brown.
4. Transfer the donut bites to a plate lined with paper towels. Drain for three minutes. Roll the donut bites in sugar. Serve warm.