Sweet dough

Try these recipes and tips for making doughnuts at home,

1 ¼ cup plus 2 tablespoons granulated sugar, divided

½ teaspoon coffee

grounds

1 cup all-purpose flour ¼ cup Dutch process

cocoa

½ teaspoon baking soda ⅛ teaspoon salt

½ cup full-fat buttermilk 2 tablespoons light

brown sugar 1 extra-large egg 10 tablespoons unsalted butter, melted, divided 1 teaspoon vanilla

Make coffee-sugar: In the bowl of a food processor, combine 1 cup sugar with coffee grounds and pulse until finely ground. Put coffee-sugar in a rimmed dish large enough to hold a finished doughnut and set aside.

Preheat oven to 325 degrees. Spray mini doughnut pans with nonstick spray.

In a large bowl, whisk together flour, cocoa, baking soda and salt. In another bowl, whisk together buttermilk, light brown sugar, egg, remaining ¼ cup plus 2 tablespoons granulated sugar, 2 tablespoons melted butter and vanilla.

Stir wet ingredients into dry ingredients and mix until just combined.

Scoop batter into a pastry bag fitted with a round tip and pipe into the mini doughnut cavities. Do not fill more than halfway as doughnuts will rise when baked.

Bake approximately 8 minutes or until doughnuts pull away from the pan slightly and spring back when touched. Remove from oven and invert doughnuts onto parchment lined sheet pan.

Be sure remaining 8 tablespoons melted butter is warm and pour into a rimmed plate large enough to hold one doughnut at a time. Dip doughnuts in butter and then toss to coat in coffe- sugar. Makes: 18 2-inch doughnuts

Per doughnut: 155 calories (percent of calories from fat, 39), 2 grams protein, 23 grams carbohydrates, 1 gram fiber, 7 grams fat (4 grams saturated), 29 milligrams cholesterol, 63 milligrams sodium.

CHRIS HUNT / SPECIAL Fresh from the oven, red velvet mini doughnuts sit on a cooling tray prior to the icing phase.