Name: Raised Cappuccino Doughnuts with Espresso Cream Filling
Yield: Makes about 24
Ingredients: 1/2 cup sugar; 2 teaspoons unsweetened cocoa powder; 2 teaspoons ground cinnamon; 1/2 cup sugar; 6 tablespoons all purpose flour; 2 tablespoons instant espresso powder; 2 cups whole milk; 5 large egg yolks; Pinch of salt; 2 tablespoons (1/4 stick) unsalted butter; 1 teaspoon vanilla extract; 2 1/4 teaspoons dry yeast (measured from 2 envelopes); 1/4 teaspoon plus 1/4 cup sugar; 1 cup plus 2 tablespoons warm whole milk (105°F to 115°F); 4 cups all purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm; 2 large eggs; Canola oil (for deep-frying)

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Raised Cappuccino Doughnuts with Espresso Cream FillingPornchai Mittongtare

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.

Recipe notes

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