Raised Cappuccino Doughnuts With Espresso Cream Filling
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
54
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar2 tsps
Unsweetened Cocoa Powder1 tsp
Ground Cinnamon4 cups
All-Purpose Flour2 tbsps
Instant Espresso Powder5 large
Egg Yolk1 tsp
Salt1 tsp
Vanilla Extract2.25 tsps
Dry Yeast (measured from 2 envelopes)2 large
EggDirections:
1
Scrape dough from hook into bowl
2
Let dough rest 5 minutes
3
Scrape dough into buttered bowl (dough will be sticky)
4
Turn dough to coat with butter
5
Cover bowl with plastic wrap and refrigerate dough overnight
6
Sprinkle 2 baking sheets lightly with flour
7
Gently press dough to deflate
8
Roll out chilled dough on lightly floured surface to 1/3-inch thickness
9
Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds
10
Transfer rounds to floured sheets, spacing 2 inches apart
11
Gather dough scraps
12
Roll out to 1/3-inch thickness; cut out more rounds
13
Repeat until all dough is used
14
Cover dough rounds on sheets with towels
15
Let rise in draft-free area until doubled in volume, about 1 hour
16
Line 2 baking sheets with several layers of paper towels
17
Pour oil into large deep skillet to depth of 1 1/2 inches
18
Attach deep-fry thermometer and heat oil to 360°F to 370°F
19
Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side
20
Using slotted spoon, transfer doughnuts to paper towels to drain
21
Dip both sides of warm doughnuts into topping
22
Transfer to rack and cool completely
23
Spoon filling into pastry bag fitted with 1/4-inch plain round tip
24
Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife
25
Insert tip of pastry bag into slit and press in filling until center of doughnut bulges
26
Return doughnut to rack
27
Repeat with remaining doughnuts
28
(Doughnuts can be filled up to 2 hours before serving
29
Let stand at room temperature)
30
For topping: Blend sugar,cocoa powder, and cinnamon in small bowl
31
Blend sugar,cocoa powder, and cinnamon in small bowl
32
For filling: Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend
33
Gradually add milk, whisking until smooth
34
Whisk in yolks and salt
35
Add butter
36
Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes
37
Whisk in vanilla
38
Transfer to small bowl
39
Press plastic wrap directly onto surface of filling
40
Chill until cold, at least 4 hours and up to 2 days
41
Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend
42
Gradually add milk, whisking until smooth
43
Whisk in yolks and salt
44
Add butter
45
Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes
46
Whisk in vanilla
47
Transfer to small bowl
48
Press plastic wrap directly onto surface of filling
49
Chill until cold, at least 4 hours and up to 2 days
50
For doughnuts: Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer
51
Pour warm milk over and stir to blend
52
Let stand until yeast dissolves and mixture bubbles, about 10 minutes
53
Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend
54
Whisk butter and eggs in another medium bowl to blend
55
Butter large bowl
56
Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes
57
Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes
58
Scrape dough from hook into bowl
59
Let dough rest 5 minutes
60
Scrape dough into buttered bowl (dough will be sticky)
61
Turn dough to coat with butter
62
Cover bowl with plastic wrap and refrigerate dough overnight
63
Sprinkle 2 baking sheets lightly with flour
64
Gently press dough to deflate
65
Roll out chilled dough on lightly floured surface to 1/3-inch thickness
66
Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds
67
Transfer rounds to floured sheets, spacing 2 inches apart
68
Gather dough scraps
69
Roll out to 1/3-inch thickness; cut out more rounds
70
Repeat until all dough is used
71
Cover dough rounds on sheets with towels
72
Let rise in draft-free area until doubled in volume, about 1 hour
73
Line 2 baking sheets with several layers of paper towels
74
Pour oil into large deep skillet to depth of 1 1/2 inches
75
Attach deep-fry thermometer and heat oil to 360°F to 370°F
76
Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side
77
Using slotted spoon, transfer doughnuts to paper towels to drain
78
Dip both sides of warm doughnuts into topping
79
Transfer to rack and cool completely
80
Spoon filling into pastry bag fitted with 1/4-inch plain round tip
81
Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife
82
Insert tip of pastry bag into slit and press in filling until center of doughnut bulges
83
Return doughnut to rack
84
Repeat with remaining doughnuts
85
(Doughnuts can be filled up to 2 hours before serving
86
Let stand at room temperature
87
) Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer
88
Pour warm milk over and stir to blend
89
Let stand until yeast dissolves and mixture bubbles, about 10 minutes
90
Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend
91
Whisk butter and eggs in another medium bowl to blend
92
Butter large bowl
93
Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes
94
Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes