Verve Coffee Recipe

Brew 1 cup of very strong coffee (espresso-strength or strong drip). If you only have regular drip, brew double-strength by using extra grounds. Keep hot.

If desired, stir in up to 2 teaspoons milk or cream and 1 teaspoon sugar, or serve black. Adjust strength or volume with hot water to taste; the coffee should be bold enough to stand up to sweet, fried pastries.

Keep the coffee in a small carafe or cup near the pastries so guests can dunk immediately after frying.

Prepare dry ingredients

In a large bowl whisk together 2 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Cut in butter

Add 4 tablespoons cold diced unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates steam pockets for puffiness.

Mix wet ingredients

In a separate bowl whisk together 3/4 cup whole milk, 1/4 cup plain yogurt (or sour cream), 1 large egg, and 1 teaspoon vanilla extract (if using) until smooth.

Form the dough

Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until a shaggy dough forms. Turn dough onto a lightly floured surface and knead gently 6–8 times until it just comes together. Do not overwork — dough should be soft and slightly sticky.

Rest

Cover the dough with a clean towel and let rest 10 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Roll and cut

On a lightly floured surface roll the dough to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch round cutter (or a knife to make 2.5-inch squares), cut out rounds or squares. Gather scraps, gently re-roll once, and cut additional pieces until you have 12–14 pastries.

Heat oil

Pour 3–4 cups vegetable oil into a wide, heavy-bottomed skillet or Dutch oven to a depth of about 2 inches. Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2-inch piece of dough — it should sizzle and rise to the surface quickly without browning immediately.

Fry in batches

Carefully add 3–4 dough pieces to the hot oil, being careful not to overcrowd. Fry, turning once, until golden brown on both sides, about 1–2 minutes per side (total 2–4 minutes), depending on thickness. Use a slotted spoon to transfer fried pastries to a wire rack set over a baking sheet to drain and keep crisp. Maintain oil temperature between 325–350°F; adjust heat as needed.

Finish and serve

While still warm, dust the fried pastries lightly with powdered sugar (about 1/2 cup total). For an extra glossy finish, brush very lightly with a teaspoon or two of warm milk before dusting. Serve immediately with the hot strong coffee prepared for dunking.

To store: cooled pastries can be kept in an airtight container at room temperature for up to 1 day. Reheat briefly in a 350°F oven for 5–7 minutes to crisp before serving; they are best enjoyed freshly fried and dunked in hot coffee.