I saw this recipe and had to share – it’s great as you live with a basic kitchen as you only need one pan.
Ingredients:
- 3 1/4 cups all-purpose flour
- 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 1/2 cups vegetable oil for frying
Ingredients for frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar
- 1/2 cup heavy cream
Directions for frosting:
Combine cream cheese – butter and vanilla in a large bowl with mixer on medium speed. Add sugar and beat until mixture is light
Add heavy cream – beat mixture until fluffy (Use immediately or refrigerate for up to 12 hours)
Directions for making the donuts:
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 eggs, sugar, and vanilla in a large bowl until thick (approximately 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
Making 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 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.
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 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.
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