Raised Cappuccino Doughnuts with Espresso Cream Filling Recipe | Epicurious.com
"While any yeast dough can be kneaded by hand, this one is done in a heavy-duty mixer with a dough-hook attachment ? it's the fastest, easiest way to get the best texture. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through...."
INGREDIENTS
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1/2 cup sugar
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2 teaspoons unsweetened cocoa powder
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2 teaspoons ground cinnamon
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1/2 cup sugar
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6 tablespoons all purpose flour
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2 tablespoons instant espresso powder
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2 cups whole milk
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5 large egg yolks
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Pinch of salt
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2 tablespoons (1/4 stick) unsalted butter
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1 teaspoon vanilla extract
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2 1/4 teaspoons dry yeast (measured from 2 envelopes)
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1/4 teaspoon plus 1/4 cup sugar
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1 cup plus 2 tablespoons warm whole milk (105°F to 115°F)
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4 cups all purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm
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2 large eggs
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Canola oil (for deep-frying)
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