If you love donuts and/or cookies like us you will love these! The espresso glaze is perfect on the Alpendough Double Chocolate but I am sure it is great on the Snickerdoodle or Chocolate Chip if you don't have any of the Double Chocolate in your fridge!
Makes 6 donuts.
What you will need:
-1 Tub Alpendough Double Chocolate Cookie Dough at room temperature. You can let it sit out overnight or for at least an hour to soften the coconut oil. If you didn't plan ahead you can always pop in the microwave for a few seconds to make it easy to use.
-1 cup of powdered sugar
-non-stick donut pan
Preheat the oven to 350 degrees. Lightly grease your donut pan (Do this to be sure the donuts are easy to pop out of the pan after they cool). Using large scoops of the Cookie Dough, mold and press the Cookie Dough into the donut pan. You want the Cookie Dough to be just below the rim of the donut pan.
Place the donuts in the oven and bake for 10 minutes. Let cool for at least 1 hour to set before trying to take out of the pan.
During the last few minutes of cooling, you can make the espresso glaze. You want it fresh so make sure you make it when the donuts are ready to be dipped. Using a Kitchen Aid with the whisk attachment put the powdered sugar and 2.5 Tbsp of espresso in the bowl and turn on low. (You can do this by hand with a bowl and a whisk but the kitchen aid helps get it really smooth) I slowly added more espresso to get a glaze consistency (you may, or may not need it).
Once your glaze is ready, take off the whisk attachment. Set out parchment paper or a platter to put your donuts on after you dip them. Pop your first donut off the pan and dip the donut (smooth side down) into the glaze until about 1/4 to 1/3 of the donut is submerged. Pull up the donut and place on parchment paper. Repeat for the rest of your donuts. Sprinkle with espresso grounds if desired and enjoy!