Cappuccino Doughnuts

Name: Cappuccino Doughnuts
Prep time: 1 h 9 min
Cook time: 20 min
Total time: 1 h 29 min
Yield: 12 doughnuts, 12 serving(s)
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); 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

Submitted by kittycatmom

"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"

Download

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.