Cappuccino Doughnuts or Donuts



  • 3 1/4 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon powdered 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
  • 4-5 cups vegetable oil for frying
  • 1 recipe Creamy Frosting
  • 1 serving: Calories 323; Carbohydrates 35g; Cholesterol 41mg; Fat 18g; Sodium 175mg

Cooking Directions

  1. Make the batter:
  2. 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.
  3. Whisk together the eggs, sugar, and vanilla in a large bowl until thick — about 2 minutes.
  4. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined.
  5. Cover the bowl with plastic wrap and chill for 1 hour.
  6. Make the doughnuts: Turn the dough out onto a generously floured work surface.
  7. Flour the dough and roll it out to about 3/4 inch thick.
  8. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet.
  9. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used.
  10. Chill doughnuts for 30 minutes.
  11. Fry the doughnuts:
  12. Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350°F.
  13. Fry the doughnuts three at a time for about 2 minutes per side or until golden.
  14. Remove doughnuts with a slotted spoon and drain on a wire rack.
  15. Repeat with remaining doughnuts.
  16. Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.


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