Raised Cappuccino Doughnuts with Espresso Cream Filling

Name: Raised Cappuccino Doughnuts with Espresso Cream Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 946 milliliters all purpose flour; 24 servings Canola oil (for deep-frying); 2 teaspoons dry yeast (measured from 2 envelopes); 5 larges egg yolks; 2 larges eggs; 1 teaspoon ground cinnamon; 2 Tbsps instant espresso powder; 237 milliliters warm whole milk (105°F to 115°F); 1 teaspoons salt; 0 teaspoons sugar; 10 Tbsps (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm; 2 teaspoons unsweetened cocoa powder; 1 teaspoon vanilla extract; 473 milliliters whole milk

You can never have too many morn meal recipes, so give Raised Cappuccino Doughnuts with Espresso Cream Filling a try. Watching your figure? This vegetarian recipe has 284 calories, 5g of protein, and 21g of fat per serving. This recipe serves 24. Head to the store and pick up cocoa powder, warm milk, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Blend sugar,cocoa powder, and cinnamon in small bowl.

Ingredients you will need

Cocoa Powder

Cinnamon

Sugar

Equipment you will use

Bowl

Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth.

Ingredients you will need

Instant Espresso

All Purpose Flour

Sugar

Milk

Equipment you will use

Whisk

Sauce Pan

Whisk in yolks and salt.

Ingredients you will need

Egg Yolk

Salt

Equipment you will use

Whisk

Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes.

Ingredients you will need

Pastry Cream

Butter

Equipment you will use

Whisk

Whisk in vanilla.

Ingredients you will need

Vanilla

Equipment you will use

Whisk

Transfer to small bowl. Press plastic wrap directly onto surface of filling. Chill until cold, at least 4 hours and up to 2 days.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer.

Ingredients you will need

Sugar

Yeast

Equipment you will use

Blender

Bowl

Pour warm milk over and stir to blend.

Ingredients you will need

Milk

Let stand until yeast dissolves and mixture bubbles, about 10 minutes.

Ingredients you will need

Yeast

Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend.

Ingredients you will need

Cinnamon

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk butter and eggs in another medium bowl to blend.

Ingredients you will need

Butter

Egg

Equipment you will use

Whisk

Bowl

Butter large bowl. 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. 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. Scrape dough from hook into bowl.

Ingredients you will need

Butter

Dough

All Purpose Flour

Yeast

Egg

Equipment you will use

Bowl

Let dough rest 5 minutes. Scrape dough into buttered bowl (dough will be sticky). Turn dough to coat with butter. Cover bowl with plastic wrap and refrigerate dough overnight.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Sprinkle 2 baking sheets lightly with flour. Gently press dough to deflate.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Roll out chilled dough on lightly floured surface to 1/3-inch thickness. Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds.

Ingredients you will need

Dough

Roll

Transfer rounds to floured sheets, spacing 2 inches apart. Gather dough scraps.

Ingredients you will need

Dough

Roll out to 1/3-inch thickness; cut out more rounds. Repeat until all dough is used. Cover dough rounds on sheets with towels.

Ingredients you will need

Dough

Roll

Let rise in draft-free area until doubled in volume, about 1 hour.

Line 2 baking sheets with several layers of paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 360°F to 370°F. Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Dip both sides of warm doughnuts into topping.

Ingredients you will need

Dough

Nuts

Dip

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Kitchen Thermometer

Frying Pan

Transfer to rack and cool completely.

Spoon filling into pastry bag fitted with 1/4-inch plain round tip. Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife. Insert tip of pastry bag into slit and press in filling until center of doughnut bulges. Return doughnut to rack. Repeat with remaining doughnuts. (Doughnuts can be filled up to 2 hours before serving.

Equipment you will use

Pastry Bag