5teaspoonsinstant-espresso powder or instant-coffee granules
1 1/2cupsconfectioners sugar
1/4teaspoonpure vanilla extract
1/4teaspoonsalt
Instructions
For the donuts:
1. Preheat the oven to 400 degrees. In a large bowl whisk together flour, baking powder, baking soda, and salt. In another small bowl or large measuring cup stir together egg, yogurt, oil, and lemon juice.
2. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
3. Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a 6-hole donut pan (I got mine from Sur La Table.)
4. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.
For the glaze:
1. Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then whisk in confectioners sugar, vanilla, and salt until smooth.
2. Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). Let stand about 15-20 minutes until glaze is set.
Notes
Donut recipe adapted from Cooking with My Kid and Glaze recipe adapted from Gourmet