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Cappuccino Doughnuts

Cappuccino Doughnuts Recipe

I haven't tried this yet. But what could be bad about Cappuccino in a doughnut?! I am posting for safe keeping. **Prep time includes chilling time. adapted frm delish.com
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Prep Time 1 hr 9 mins
Cook Time 20 mins
Course Dessert
Cuisine Italian
Servings 12 doughnuts
Calories 1082.3 kcal

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

Instructions
 

  • 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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Nutrition

Serving: 189gCalories: 1082.3kcalCarbohydrates: 46.8gProtein: 6.4gFat: 98.1gSaturated Fat: 20.4gCholesterol: 81.6mgSodium: 346.1mgFiber: 1gSugar: 17.8g
Keyword < 4 Hours, Breakfast, Kid-Friendly, Lunch
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