Cappuccino Doughnuts
- Ready In:
- 1hr 29mins
- Ingredients:
- 19
- Yields:
-
12 doughnuts
- Serves:
- 12
ingredients
- 3 1⁄4 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon dry buttermilk
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 2⁄3 cup milk
- 1⁄4 cup unsalted butter, melted
- 1⁄4 cup instant espresso powder
- 2 large eggs, beaten
- 3⁄4 cup sugar
- 1 teaspoon pure vanilla extract
- 4 1⁄2 cups vegetable oil (for frying)
-
Creamy Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1⁄2 cup confectioners' sugar
- 1⁄2 cup heavy cream
directions
- Doughnuts:.
- Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
- Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
- Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts. Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.
- Frosting:.
- Combine cream cheese, butter, and vanilla in a large bowl with mixer set on medium speed. Add the sugar and beat until mixture is light.
- Add the heavy cream and beat mixture until fluffy. Use immediately or refrigerate for up to 12 hours.
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RECIPE SUBMITTED BY
kittycatmom
United States