At first, it's the smell that draws me in. Rich and layered, it reminds me of chocolate and bonefires and early cool mornings when everything around you is just waking up. Then, it's the sight - black and shiny, with a perfect layer of crema on top that hints at the secrets within. The taste is the last thing that hits me, but it's what seals the deal - creamy and strong and resolute.
Good coffee is like a long-lost lover, your stomach contorting in anticipation each time you lay your eyes on him. And your first kiss - that first sip you take from a cup - is like a tall glass of water on a parching summer's day.
I love coffee. I try not to love it so much, because I know it's not so good for me, the oily black gold causing my stomach to clench in more ways than just anticipation. I also hate the way it makes me feel - jittery and happy and motivated at first, but then, very quickly, as exhausted and drawn out as a night-shift worker.
Yet I can't refuse its siren call. In the early morning, as I am getting ready to go to work, I make myself a cup of latte in our Nespresso machine. Then at work, I'll often get another cappuccino in the afternoon, letting its foam envelop me in a cocoon of warmth, melting away the stress of the waking hours. In coffee shops, I get a cappuccino or a cortado, letting myself splurge on the extra splash of milk. In Israel, I always ask my mom to brew me some of her famous mud coffee - with cardamom and sugar, it's the best cup of joe I could possibly imagine.
So when one of my favourite bloggers, Kimberly of The Little Plantation, asked me to participate in a very special blog party promoting Malawian coffee, I didn't have to think twice. Malawi is one of the lesser known coffee-producing regions in the world; this is despite the fact that most of the coffee that comes from Malawi is fair trade and of high calibre. In a world where so much of the products we buy are sourced in questionable ways and through questionable means, the opportunity to support such worthwhile coffee is one I wholeheartedly endorse.
I knew right away that I wanted my recipe to bring together coffee and cardamom, two of my favourite flavours. And in honour of Chanukah, the Jewish festival of light, I decided to try my hand at preparing gluten-free sufganiyot with cardamom coffee cream. And after several tries, I am proud to present to you my dessert of choice for this Jewish holiday season (the sufganiyot recipe is adapted from this great recipe for gluten-free donuts from the Culintary Institute of America).
Coffee lends itself beautifully to desserts, its bitterness highlighting the sweet undertones of sugar and spice. In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.
If you're looking to try some Malawian coffee yourself, I bought my single-origin Malawian beans from San Diego Coffee on Amazon. You can also source Malawian coffee from Toms and Igourmet in the U.S., or from Coffee Direct in the UK (there's even a 20 per cent discount code for readers of this post - just use #loveMalawicoffee when you purchase from this site! Valid until Dec 31).
If you are as big of coffee fans as I am, check out these other great recipes showcasing Malawian coffee.
Winter Spices Coffee Cake by Twigg Studios
Coffee Crunch Chocolate Mousse by Bettina's Kitchen
Vegan Malawi Coffee ice cream with salted caramel swirl by The Little Plantation
Christmas Coffee and Vanilla Eggnog by Marrbell
Tofu Skewers with Chocolate Coffee Sauce from Jenny Mustard
Coffee and Hazelnut Buns with Orange Icing by Mademoiselle Poirot
Cream of Celeriac with Coffee Drizzle by Plants on your plate
Zabaione al Caffé by Life Love Food
Coffee blondies with homemade nutella (vegan, gf) by The Green Life
Salted Chocolate Mocha Cupcakes from Wife Mama Foodie
Coffee Brownies (gf) by The Full Helping
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-free sufganiyot with cardamom coffee cream
Ingredients
- For sufganiyot:
- 1¼ cups white rice flour
- 1 cup granulated sugar
- ⅞ cup potato or corn starch
- ½ cup tapioca starch
- ½ cup plus 1 tablespoon chickpea flour or soy flour
- 4 teaspoons xanthan gum or psyllium husk
- 1 teaspoon salt
- 1 ¾ teaspoons baking powder
- 7 ½ teaspoons instant dry yeast
- 1 ¼ cups warm milk of choice or water
- 1 ½ sticks unsalted butter melted
- 2 large eggs lightly beaten
- 4 cups vegetable oil or more
- Extra sugar powdered sugar or cinnamon, optional
- For coffee cardamom cream:
- 500 ml whipping cream
- ⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
- ½ teaspoon cardamom
- 1 TB sugar
Instructions
- Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
- Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
- Let dough rest for 20 minutes in a warm, draft-free area.
- Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
- In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
- Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
- When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.
Kimberly/TheLittlePlantation says
Oh Ksenia these look so decadent and delicious!
I love your writing in this post and the styling is ace.
Thank you so, so much for being a part of the blog party.
Recipe pinned!
kseniaprints says
Thanks so much! It was my pleasure, I love trying out new origins of coffee - and especially in such great company! 😉
Carole says
These look so good and I'd love to just grab one straight from your post! 🙂 xo
kseniaprints says
You're welcome anytime!!
Kathryn @ The Scratch Artist says
These look fantastic. I have never thought of putting cardamom in my coffee...GENIUS! Happy Chanukah! xoxo
kseniaprints says
You would absolutely LOVE it.
Gena says
Such a pleasure to meet you through the party, Ksenia! I love how you put a special spin on a time-honored recipe here.
kseniaprints says
Thanks, Gena! Your recipes are pretty special themselves.
Joscelyn | Wifemamafoodie says
Oh wow, these sound absolutely amazing, Ksenia. Jewish doughnuts with cream...what a delicious combo! I have never thought to add cardamom to my coffee either, but that's a brilliant idea. Must try it soon!
kseniaprints says
Cardamom and coffee are a match made in heaven! Thank you for your kind words.
Kellie MacMillan says
You did it again. Beautiful styling, dark and moody. I love it. Coffee's siren song, seriously! Ksenia you are brilliant.
Thanks for bringing such a poetic and warm post like this in to my life at this time of year.
I wish you all the honor and tradition of Chanuka and my the light of the festival continue to shine through you as it normally does.
I can't wait for that day when we can share a cup of coffee together.
Lots of love, Kellie from Princess and the Yard Ape
kseniaprints says
One day! Maybe you can make it out to Kitchener next week? 😉
Berta says
Oh my goodness! This is the best version of doughnuts I've ever seen! Although, I can't be seen drinking a cup of coffee often, I absolutely love its flavour in desserts!
And your descriptions of food are simply amazing! I can only hope that some day I can write as well ad you!!
kseniaprints says
Geez, make a girl blush, why don't ya. Berta, you're welcome to write and cook together anytime 🙂
Julia (@Imagelicious) says
Ksenia - I've been following you on Instagram for a while because of your gorgeous photos, but I did not realize how intricate and beautiful your writing is. I am in awe!
kseniaprints says
Julia, thank you so, so much! That means a lot 🙂 Sometimes the words come much more easily than the photos, and other times.... Egh. But usually, I'm happy with the end result!
Alexandra says
These sound like the most wonderful sweet treats - something for my family and I to enjoy making together!
kseniaprints says
They're super duper easy - and the taste is incredible! Hope you give them a try
Kay says
Love coffee desserts and this recipe is awesome 🙂
Thanks for sharing!!
kseniaprints says
Yes! The coffee flavour in these is awesome.