"Coffee And Doughnuts"
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
50
Sourness
35
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Dry Yeast (divided)1.25 cup
Water (warm)8 cups
All-Purpose Flour (divided)1 tbsp
Salt1.25 cup
Sugar (divided)1 cup
Butter (melted)10
Egg Yolks1 cup
CreamDirections:
1
This may take 5-10 minutes on a low speed
2
Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water
3
When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer
4
Using a dough hook, mix and knead until thoroughly incorporated
5
Cover and refrigerate overnight
6
The next day, mix remaining yeast with warm milk
7
Place remaining 4 cups flour, salt and sugar in large mixing bowl
8
When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated
9
Let mixture rest for 1 hour
10
Combine the two doughs in a mixer, using a dough hook, until completely incorporated
11
This may take 5-10 minutes on a low speed
12
Roll dough to desired thickness and cut into desired shape for doughnuts
13
Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator
14
Uncover and let rise in a warm place
15
Fry in 325°F oil until golden
16
Drain on paper towels and roll in a mixture of cinnamon and sugar
17
Serve immediately
18
Makes about 3 dozen 2-inch doughnuts
19
Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon
20
Add espresso extract and incorporate well
21
Transfer mixture to a larger bowl and place over ice
22
Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture
23
Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well
24
Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving
25
) Top with steamed milk or whipped cream and serve with doughnuts
26
Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water
27
When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer
28
Using a dough hook, mix and knead until thoroughly incorporated
29
Cover and refrigerate overnight
30
The next day, mix remaining yeast with warm milk
31
Place remaining 4 cups flour, salt and sugar in large mixing bowl
32
When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated
33
Let mixture rest for 1 hour
34
Combine the two doughs in a mixer, using a dough hook, until completely incorporated
35
Roll dough to desired thickness and cut into desired shape for doughnuts
36
Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator
37
Uncover and let rise in a warm place
38
Fry in 325°F oil until golden
39
Drain on paper towels and roll in a mixture of cinnamon and sugar
40
Serve immediately
41
Makes about 3 dozen 2-inch doughnuts
42
Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon
43
Add espresso extract and incorporate well
44
Transfer mixture to a larger bowl and place over ice
45
Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture
46
Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well
47
Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving
48
) Top with steamed milk or whipped cream and serve with doughnuts