Coffee And Doughnuts Cappuccino Semifreddo With Cinnamon Sugar Doughnuts Recipes

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

"COFFEE AND DOUGHNUTS"

Steps:

• Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
• The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
• Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
• Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
• Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
• Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
• Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.

RAISED CAPPUCCINO DOUGHNUTS WITH ESPRESSO CREAM FILLING

Steps:

• For topping:
• Blend sugar,cocoa powder, and cinnamon in small bowl.
• For filling:
• Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Press plastic wrap directly onto surface of filling. Chill until cold, at least 4 hours and up to 2 days.
• For doughnuts:
• Combine yeast and 1/4 teaspoon sugar in large bowl of heavy-duty mixer. Pour warm milk over and stir to blend. Let stand until yeast dissolves and mixture bubbles, about 10 minutes.
• Meanwhile, whisk flour, cinnamon, salt, and 1/4 cup sugar in medium bowl to blend. Whisk butter and eggs in another medium bowl to blend.
• Butter large bowl. Using dough-hook attachment, beat butter-egg mixture into yeast mixture on medium-low speed until well blended, stopping occasionally to scrape down sides of bowl, about 4 minutes. Beat in flour mixture by 1/4 cupfuls, then beat dough until smooth and beginning to pull away from sides of bowl, about 5 minutes. Scrape dough from hook into bowl. Let dough rest 5 minutes. Scrape dough into buttered bowl (dough will be sticky). Turn dough to coat with butter. Cover bowl with plastic wrap and refrigerate dough overnight. Sprinkle 2 baking sheets lightly with flour. Gently press dough to deflate. Roll out chilled dough on lightly floured surface to 1/3-inch thickness. Using 2 3/4- to 3-inch-diameter round cutter, cut out dough rounds. Transfer rounds to floured sheets, spacing 2 inches apart. Gather dough scraps. Roll out to 1/3-inch thickness; cut out more rounds. Repeat until all dough is used. Cover dough rounds on sheets with towels. Let rise in draft-free area until doubled in volume, about 1 hour.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 360°F to 370°F. Fry 3 dough rounds at a time until golden brown, adjusting heat to maintain temperature, about 1 1/2 minutes per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Dip both sides of warm doughnuts into topping. Transfer to rack and cool completely.
• Spoon filling into pastry bag fitted with 1/4-inch plain round tip. Push blade of small sharp knife into side of 1 doughnut about 3/4 of the way to opposite side; remove knife. Insert tip of pastry bag into slit and press in filling until center of doughnut bulges. Return doughnut to rack. Repeat with remaining doughnuts. (Doughnuts can be filled up to 2 hours before serving.Let stand at room temperature.)