recipe image

Topped with creamy icing and a dusting of cinnamon, a coffee-flavored Cappuccino Doughnut is the ideal accompaniment to the frothy beverage that inspired it. Powdered buttermilk can be purchased at grocery stores and specialty-food stores nationwide.

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3 1/4
c.

all-purpose flour

2
tbsp.

all-purpose flour

1
tbsp.

baking powder

1
tsp.

baking soda

1
tsp.

powdered buttermilk

3/4
tsp.

cinnamon

1/2
tsp.

salt


c.

milk

1/4
c.

unsalted butter

1/4
c.

instant espresso powder

2


large eggs

3/4
c.

sugar

1
tsp.

pure vanilla extract

4 1/2
c.

Vegetable oil for frying

  1. 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.
  2. 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.
  3. 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.

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