Coffee and Doughnuts
Photography Aaron McLean.
This is definitely not a recipe, just a delicious put-together. Use your favourite ice cream and icing combination, if coffee isn’t your preference.
Serves: 4
INGREDIENTS
4 plain ring doughnuts
about ½ litre espresso ice cream (I used Kohu Road brand)
Coffee icing
1 teaspoon instant coffee powder
2 teaspoons milk or water
½ cup icing sugar, sifted
METHOD
Icing: Stir the coffee and milk or water together until the coffee has dissolved, then stir in the icing sugar to make a smooth shiny icing. Add a little more liquid or icing sugar if necessary to make a thick pourable consistency.
Cut the doughnuts in half. Place a scoop of ice cream on the bottom half and gently press to an even layer then sandwich with the tops.
Place on a serving plate and spoon over the icing, letting it drip down the sides. Leave for a couple of minutes for the icing to set, then serve. Makes 4
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.