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My coworkers and I were discussing the tight synergy between donuts and coffee, and the huge improvement in either with the addition of the other. They already make jelly donuts, except the jelly is sweet and fruity. Instead, how about substituting a coffee flavored jelly instead. The sweet outer donut
glaze would be perfectly juxtaposed with the bitter coffee jelly interior.
Coffee jelly recipe
http://www.bartleby.com/87/r1268.html
Fannie Farmer, 1918. Probably better with cream, though. [hello_c, Feb 01 2002]
Illustration of Evolution of Coffee Donut
http://comp.uark.ed...s/sym.2/topol.1.gif
Isn't it lovely? [thumbwax, Feb 01 2002]
Tim Tam Slam
http://www.toxiccus...australia/food.html
Detailed description of the Tim Tam Slam as described by pottedstu. (scroll down a page or two) [RobRoy, Feb 04 2002]
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Maybe a coffee-flavored cream filling, like the vanilla and chocolate cream fillings they already make. I think a cream or even custard filling would taste better than a coffee jelly. |
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Sounds delicious. Sadly, I don't often get to eat doughnuts. Or donuts. |
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TeaTotal: I was thinking exactly the same thing. Jelly should be fruity (I kinda sorta feel in some intuitive way), but a coffee-flavoured custard filling seems perfectly natural (apart from the preservatives, colourings, flavourings and random e-number additives, that is), not to mention being quite in keeping with the bizarre custard trope that I've come across in some of the older ideas on the 1/2B. |
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Seems to me this idea _has_ to be baked, though. I shall away a-googling, and shall return with either links or croissant. Cause if coffee-donuts ain't baked, they surely should be. |
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Mmm...Krispy Kreme with cream and two sugars. |
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By the way, is the coffee jelly going to be hot? Because if it is, you shouldn't keep 'em in your lap while driving. Hot coffee is bad enough, but hot coffee jelly would be like Napalm. Croissant, either way. |
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Primo! C'mere with those. |
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Please, I have to drink ::less:: coffee. (He says with nearly full black mug on desk 15 mins after arriving at work). |
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If you could get real coffee into the thing I'd buy it. |
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The other day on So Graham Norton (camp Irish websurfer with horrible suits and his own TV show), top Aussie singing sensation Natalie Imbruglia demonstrated a cunning technique involving biting opposite corners off a chocolate-coated biscuit, sucking tea up into it like a straw, and then devouring the hot-beverage-infused delight. The taste was by all accounts "orgasmic". I believe this is an Australian tradition. |
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Could you do this with an frosting-covered/icing-covered donut? Maybe just use half the donut at a time. Anyone fancy making a really big mess over their PCs? |
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Coffee and cream spread, for topping pastries. |
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Donut-flavo(u)red coffee beans. |
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I recently purchased some "Belgian Waffle" flavored beans. Horrid. |
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Sounds like a delicious doughnut, but no one has yet to ask if the cream/jelly gives the same caffene rush that is half of the reason many people drink coffee. |
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Science and cuisine call to you, [NeverDie]. You have the recipe, you have the curiosity - report back. |
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(I'd expect the coffee/cream to be about as effective as coffee with a lot of milk and sugar in it.) |
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"(He says with nearly full black mug on desk 15 mins after arriving at work)." |
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Pff. Lightweight. I have a 52 ounce mug that I finish off in an hour, at work. |
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Waugsqueke: Jelly Belly's coffee flavored jellybeans <Cappuchino and Espresso, I remember offhand> are pretty good... |
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NeverDie: if instead of jelly/custard, you used a coffee paste (coffee crystals/ fine grounds with just enough cream to keep it clumped together) it would certainly be more potent than typical coffee. Of course, it would taste wretched and probably be banned by the FDA. |
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waugs: donut-shaped coffee beans would be better. |
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