Cappuccino Doughnuts

by Tarla Dalal

Enjoy the fresh flavour of these homemade doughnuts, coated with a cappuccino mixture that has strong hints of coffee, mild notes of chocolate and a lovely lacing of cinnamon too.

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For those who love exotic desserts, here is a lovely coffee-flavoured choice. You will enjoy the fresh flavour of these homemade doughnuts, coated with a cappuccino mixture that has strong hints of coffee, mild notes of chocolate and a lovely lacing of cinnamon too. You can have these Cappuccino Doughnuts as dessert, or serve as a surprise treat to kids back from school. Or just have it with a cup of hot chocolate for no reason at all!

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Cappuccino Doughnuts recipe - How to make Cappuccino Doughnuts

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Preparation Time: 10 mins Cooking Time: 24 mins Total Time: 34 mins 11Makes 11 doughnuts
Show me for doughnuts

Ingredients

2 cups plain flour (maida)
1 tsp dry yeast
2 tbsp sugar
1/2 cup warm milk
1/4 cup butter
1/2 tsp salt
1 tsp oil for kneading
plain flour (maida) for rolling and dusting
oil for deep-frying

To Be Mixed Into A Cappuccino Mixture
1/2 tsp coffee powder
1/2 cup castor sugar
1 tbsp cocoa powder
1/2 tsp cinnamon (dalchini) powder

Method

Combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy.
Combine the milk and butter in another small bowl, mix well and keep aside.
Combine the plain flour and salt in a deep bowl and mix well.
Add the dry yeast-sugar mixture and mix well.
Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required.
Add the oil and knead again till the dough is smooth and elastic.
Divide the dough into 2 equal portions.
Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 175 mm. (7”) diameter thick circle.
Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper.
Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over.
Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours.
Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
While the doughnuts are yet warm, dip them one by one in the prepared cappuccino mixture and roll them till they are evenly coated from both the sides.
Serve immediately or store in an air-tight container.