Name: Mocha Sugar Donuts
Prep time: 15 min
Cook time: 15 min
Ingredients: 1½ cup Pastry Flour; 1/2 cup Cocoa Powder; 1/2 tsp Salt; 1/3 cup Light Brown Sugar; 1 tbsp Instant Espresso Powder; 1/2 tsp Baking Soda; 1/2 tsp Baking Powder; 1 Egg (Room Temperature ); 1/3 cup Whole Mik; 1/3 cup Plain Greek Yogurt; 1/3 cup Olive Oil; 1½ tsp Vanilla Extract; 1/3 cup Espresso Chips; 1/3 cup Sugar (for coating )

Inspired by the book series “To All the Boys I’ve Loved Before”. Baked mocha donuts with chunks of espresso chips and sprinkled in sugar. These donuts are soft, moist and super simple to make.

We just finished reading all the three books of the “To All the Boys I’ve Loved Before” book series and we of course already seen the movie on Netflix. We have loved it, it is such a sweet story. There is a part in the book where Peter brings Mocha Sugar Donuts for Lara Jean. After reading that part in the book we knew we wanted to make some of these donuts. With the second movie coming out this week on Netflix we thought why not give them a try.

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Let’s grab those donut pans and get to making some donuts, shall we?

A list of ingredients you will need are:

Pastry Flour
Cocoa Powder
Salt
Light Brown Sugar
Instant Espresso Powder
Baking Powder
Baking Soda
An Egg
Whole Milk
Plain Greek Yogurt
Olive Oil
Vanilla Extract
Espresso Chips
Sugar

Tools you will need:

Donut Pan
Pastry Bag (this is optional you can use a spoon we just find this easier to use when putting the batter in the donut pan)

Making the Donuts

This is going to be really easy it only takes 15 minutes to make some of these donuts.

The first thing we are going to do is prep our donut pan by spraying it with some non-stick cooking spray. We are then going to preheat the oven to 350 degrees Fahrenheit.

In a large bowl, we are going to be adding the pastry flour, cocoa powder, baking soda, brown sugar, baking powder, salt, and instant espresso powder. We are going to mix everything together using a whisk and set that aside as we get out wet ingredients together.

In a small bowl, whisk together the Greek yogurt, milk, vanilla extract, the room temperature egg, and olive oil until everything comes together.

Go ahead and add the wet ingredients into the dry ingredients. Using a rubber spatula mix together until well combined. Then add in the espresso chip folding them into the donut batter.

Piping the batter

Scoop the batter into a piping bag and pipe the batter into the donut pan about 2/3 of the way. If you don’t have a piping bag/pastry bag you can just use a spoon and scoop the batter into the pan again 2/3 of the way.

Bake the donuts for 12–15 minutes or until the toothpick comes out clean.

Let the donuts cool in the donut pan for about 8 minutes on a cooling rack before taking them out of the pan. If they are too hot they can break apart. We want them slightly warm that way the sugar sticks to the donut.

As the donuts are cooling pour about 1/3 cup of sugar into a sandwich bag. This is what we are going to use to coat our donuts.

With the donuts slightly warm, place in the sandwich bag with the sugar one at a time. Making sure the donut is completely coated. Repeat until all the donuts are done.

Pour yourself a glass of milk, turn on Netflix and dig into these donuts.