There are those food pairings that, while wholly enjoyable on their own, when experienced together they achieve a new level of deliciousness. Coffee and doughnuts , one of the most classic breakfast mash-ups of them all, certainly qualifies. And on this, our very own National Doughnut Day, the lovable pair of food obsessives behind the Cooking Channel’s Extra Virgin (that would be chef Gabriele Corcos and his wife, actress, style muse, and all-around cool chick Debi Mazar) and The Tuscan Gun Officine & Alimentari, a newly-opened cafe and restaurant in the Windsor Terrace section of Brooklyn, offer up a recipe from their stash that fuses both of these essential morning elements. For maximum enjoyment eat whilst watching one of Mazar’s many turns as a Madonna music video extra. FV
Coffee Doughnut Bites
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
Yield: 4 Dozen
Prep Time: 45 minutes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup freshly brewed Lavazza espresso
2 tablespoons butter, room temperature
1/3 cup sugar, plus more for coating
1 large egg
1/3 cup whole milk
Vegetable or canola oil, for frying
In a large bowl, whisk together the all-purpose flour, baking powder and salt; set aside.
In a medium bowl, melt the butter in the hot espresso.
Add the sugar to the espresso mixture and stir to combine. Then, add the egg and milk to the espresso mixture and whisk until all ingredients are well combined.
Pour the wet ingredients into the dry ingredients and combine to form a batter.
In a medium saucepan, preheat the oil to 350 degrees.
Using a small cookie scoop, scoop small mounds of batter into the hot oil being careful not to splash.
Cook, flipping often with a slotted spoon for about four minutes, until the outsides are deep golden brown.
Transfer the donut bites to a plate lined with paper towels. Drain for three minutes.
Roll the donut bites in sugar. Serve warm.