This Baked Coffee Glazed Donuts with Coffee Candied Pecans post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCafeMyWay #CollectiveBias
These Baked Coffee Glazed Donuts with Coffee Candied Pecans are the perfect balance of sweet, with a light Coffee Glaze and sprinkled with sugar-y Coffee Candied Pecans!
You guys, today I’m sharing two things that are really special to me. Care to reminisce with me?
To say that my love of coffee goes back a long, long time, is a small understatement.
You see, I was raised on a 2,000 acre working cattle ranch, where we raised Angus beef cattle and beautiful Appaloosa horses. Being raised on a ranch meant really early mornings and a great work ethic were the norm, as the animals and responsibilities were the priority always. As it should be!
But, those early morning chores weren’t powered on their own 🙂 they were powered by coffee!
Yet, my mom always balanced that responsibility with fun times. So, in the early hours of summer weekends, mom and I would hook up the horse trailer, load our freshly washed horses and travel to the various towns to show our horses on the horse show circuit.
You can only guess – we packed up the thermos with freshly brewed coffee and hit the road!
Even as a kid, what I remember most about that time was not how early it was (hello 4:30 a.m.), but how amazing the cab of that truck smelled with that freshly brewed coffee and homemade baked donuts! Pure heaven. I felt like such a grown-up!
I can still remember unscrewing the top of that thermos and pouring us both a healthy cup of hot coffee as we rambled down our bumpy country road to hit the highway to horse show heaven.
Then, the next morning, mom would brew coffee on the stove in our truck-mounted camper and hand me a hot cup of java as she roused me out of bed. I’m telling you – good times. Completely irreplaceable in memory land. I will never forget it!
Now, that I really am a grown-up 🙂 and many married years later, I chose Kraft McCafé coffee because I knew it would bring back those fond childhood memories and great taste. And it certainly delivered.
I adore how the French Roast blend has that same rich, full-bodied flavor that I remember and count on to be the perfect thing to pick up me up every day. I love that fresh brew in the morning!
Now, to be fair, those sugar and cinnamon donuts were not secondary to a kid like me, but it was the smell of that coffee that got me up and moving. And, the sugar from the donuts just provided the necessary sugar-high to put on that “I want to win it all” show ring smile! 🙂
But, I couldn’t stop there with a recipe for just plain old donuts, right? You know I had to amp them up a bit by adding some of that much loved coffee to the glaze and nuts. Brilliant, yes?
So, the donuts I’m sharing today are a simple baked donut that alone (plain) are so good and packed with a prominent flavor of nutmeg and cinnamon. By themselves, they are sweet enough that you don’t need a glaze or candied pecans – but trust me – you will want them because they take these naturally delicious cake donuts over the top in flavor!
I know I do!
What you’ll love about this coffee is, that it is made with 100% Arabica Beans and comes in both premium bags of ground coffee, as well as coffee pods. And even better, Kraft McCafé Coffee is readily available at your local Walmart in the coffee aisle. Easy, right?
We bought the Breakfast Blend, Premium Roast and French Roast blends – and have loved them all! I think you will too. Try it…you’ll like it!
Tell me readers – what is your favorite coffee memory?
- ½ cup granulated sugar
- 2 tablespoons ground coffee granules
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 egg white
- 2 cups pecan halves
- ⅓ cup strong brewed (2 tablespoons) French Roast coffee
- 2 and ½ to 2 and ¾ cups sifted powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- ¼ cup fat free milk
- ¼ cup plain yogurt
- 1 teaspoon vanilla bean paste
- 1 egg, beaten
- Preheat oven to 300 degrees F.
- Cover a baking sheet with parchment paper.
- Whisk sugar, coffee granules, cinnamon and salt together until well blended.
- In a separate bowl, whisk egg white until frothy.
- Add egg white to pecans and stir until pecans are coated with egg white. Then, add the sugar/cofee mixture and stir until evenly coated.
- Spread pecans on baking sheet in one even layer. Do not allow pecans to clump together; spread them as evenly on the sheet as possible.
- Bake at 300 degrees F for 10 to 15 minutes, stirring every 5 minutes, until toasty and dry.
- Remove from oven and cool at room temperature. Serve. Coffee Candied Pecans can be stored up to one week.
- Mix coffee with powdered sugar and vanilla bean paste and mix with an electric mixer on medium-high speed until smooth. Set aside.
- Preheat oven to 350 degrees F. Lightly grease a donut pan.
- Add flour, baking powder, sugar, nutmeg, cinnamon and salt together in a medium-sized bowl. Add butter and mix using your fingers to rub into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add milk, yogurt, vanilla bean paste and egg and stir until just combined. Do not over-mix!
- Using a spoon or a piping bag, fill each donut cup ¾" full. Bake until donuts are light golden brown and spring back when touch - roughly 6-10 minutes. Remove from oven and let cool before removing from pan.
- Glaze, then dip glazed tops into crushed Coffee Candied Pecans.