[X]

Home > Recipes > Coffee & Cream Doughnuts

Coffee & Cream Doughnuts Recipe

Coffee & Cream Doughnuts Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Craving something sweet? You can make these decadent doughnuts in no time! —Taste of Home Test Kitchen

This recipe is:

Quick

[X]

Rate Coffee & Cream Doughnuts Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Coffee & Cream Doughnuts Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

10 20 30

Ingredients

Oil for deep-fat frying
2 tubes (10.2 ounces each) large refrigerated buttermilk biscuits
1/4 cup heavy whipping cream
1 tablespoon plus 1 teaspoon instant coffee granules
2 packages (3 ounces each) cream cheese, softened
2/3 cup Nutella
Confectioners' sugar and baking cocoa

Directions

In an electric skillet or deep fryer, heat oil to 375°. Drop biscuits, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Meanwhile, place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir in coffee granules until dissolved. Add cream cheese and Nutella; beat until smooth.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with coffee mixture. Push the tip through the side of each doughnut to fill with cream. Dust tops with confectioners' sugar and cocoa. Serve immediately. Yield: 10 doughnuts.

Nutritional Facts 1 doughnut equals 413 calories, 28 g fat (9 g saturated fat), 27 mg cholesterol, 659 mg sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Coffee & Cream Doughnuts in Simple & Delicious April/May 2011, p51

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Coffee & Cream Doughnuts

Coffee & Cream Doughnuts

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Aug. 26, 2012 by mariaimoreno

The filling was a bit messy and a bit loose, but they sat until after brunch was eaten (about 30-45 minutes) and it had firmed up. EVERYONE asked for the recipe! It was ther perfect little sweet thing for after brunch, with coffee/tea! Yum!!

Reviewed on Jun. 25, 2012 by lgmarge

This is truly a bad recipe.

Reviewed on Mar. 23, 2012 by MrsHodgepodge

I am an experienced cook and have made from scratch doughnuts and the biscuit dough donuts before with great success. However, this recipe was a disaster at every turn. I have a good quality deep fat fryer and set the temp for 375 as directed. I fried the dough until it was dark brown, yet they were doughy in the middle. The filling turned out too loose to be a pastry filling. I tried to "doctor it up" with confectioners sugar and marshmellow cream and it remained too bitter (I used Starbucks Via instant coffee) and loose. I finally gave up. This recipe had every ingredient I love, but I wonder if anyone ever tried making it or just wrote down things that sounded good. I'd love to know if anyone has had success with this recipe as written.