Several years ago, I had a Snickerdoodle with a kick at our local Scooter's coffeehouse. After I bought it and unwrapped it, I noticed that it had black specks on it. I thought it was black pepper (honestly,) but after my first bite I noticed a very subtle coffee flavor. It was coffee grounds! SO YUMMY! It was such a great combination, and when I read this doughnut recipe, I immediately thought of that delicious variation of a Snickerdoodle. I had to try it on a doughnut! After all, what goes together better than coffee and doughnuts??? (Has no one really thought off a doughnut WITH coffee before??? Surely someone has.)
Here is my adjusted recipe -
- 3/4 cup vegetable oil
- 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon of coffee grounds
- Heat ½ cup of the oil in a medium skillet over medium-low heat.
- Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
- Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
- In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
For more recipes, see Balancing Beauty and Bedlam, Tempt My Tummy Tuesdays, Tuesdays at the Table, LifeasMom, Joy of Desserts, Grocery Cart Challenge, Food on Fridays.