Vanilla Latte Doughnuts -- These Vanilla Latte Doughnuts combine my love of doughnuts with my favorite coffee drink for the perfect Monday morning pick-me-up! |
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Vanilla Latte Doughnuts

These Vanilla Latte Doughnuts combine my love of doughnuts with my favorite coffee drink for the perfect Monday morning pick-me-up!
Prep Time45 mins
Cook Time20 mins
Dough Rise Time2 hrs 30 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Coffee Doughnuts, Filled Doughnuts, Vanilla Doughnuts
Servings: 1 dozen doughnuts
Author: Sues


  • 2 1/2 tsp active dry yeast (from 1 packet)
  • 2 Tbsp warm water
  • 3 1/4 cup all-purpose flour
  • 1 1/2 Tbsp espresso powder
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 1/4 cup whole milk
  • 1/2 stick (4 Tbsp) unsalted butter, room temperature
  • 3 large egg yolks
  • Canola oil
  • 1 batch vanilla latte custard (recipe below)
  • 1 batch vanilla icing (recipe below)

Vanilla Latte Custard

  • 2 cups whole milk
  • 1 tsp vanilla paste or extract
  • 2/3 cup granulated sugar
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1 Tbsp unsalted butter, room temperature
  • 1 1/2 Tbsp espresso powder dissolved in 1 Tbsp water

Vanilla Icing

  • 2 cups confectioners' sugar
  • 3-3 1/2 Tbsp whole milk
  • 1 tsp vanilla paste or extract


  • In a small bowl, dissolve yeast in warm water for about 5 minutes, until frothy.
  • In the bowl of a mixer or in a large bowl with a hand mixer, whisk together flour, espresso powder, sugar, and salt.
  • Add in milk, butter, egg yolks, and yeast mixture and blend together using the mixer’s dough hook (if you don’t have a mixer with dough hook, a hand mixer is fine). Form dough and then increase mixer speed to medium and let mix for about 3 minutes.
  • Sprinkle the dough with some flour, cover with a kitchen towel, and place in a warm place for about two hours, so it can rise.
  • Place dough on a lightly floured surface and roll out so it’s about 1/2 inch thick. Using a biscuit cutter or the top of a drinking glass (or other round object), cut out as many rounds from the dough as you can. I used a 3-inch cutter and got 12. Place rounds on a lightly floured baking sheet. Cover the baking sheet with your kitchen towel and let rise again for about 30 minutes.
  • Heat 2.5 inches of canola oil in a large pot until it reaches 350 degrees. Add a few dough rounds to the oil and fry for about a minute on each side until they start turning golden. Place fried doughnuts on a paper towel-covered plate to rest. When finished frying, move doughnuts to a wire rack to cool completely.
  • Fill a pastry bag with long tip with custard. Pierce each doughnut and squeeze some custard into the middle. Drizzle a layer of icing over the top.

Vanilla Latte Custard

  • Bring milk and vanilla to a simmer in a large saucepan and then remove from heat.
  • In a separate large bowl, beat sugar and egg yolks together until thick. Stir in cornstarch.
  • Slowly whisk half of hot milk from the saucepan into the bowl with the egg mixture to temper the eggs. Then add that egg/milk mixture back into the saucepan and whisk over medium heat until the mixture is thickened and coats the back of a wooden spoon. This will take about 4 minutes.
  • Remove the custard from the heat and stir in espresso water mixture.
  • Pour custard into a separate bowl and cover with plastic wrap. Make sure the plastic wrap is actually touching the custard so that a skin doesn’t form. Put the custard in the fridge to cool completely.

Vanilla Icing

  • Whisk together confectioners' sugar, 3 Tbsp whole milk, and vanilla. If icing is too thick, add remaining 1/2 Tbsp milk a little bit at a time until desired consistency is reached.