Coffee and Doughnuts" Cappuccino Semifreddo with Cinnamon-Sugar Doughnuts
Cappuccino Semifreddo
2 large eggs, separated
3 large egg yolks
3/4 cup sugar
1/2 vanilla bean, split
2 tablespoons espresso extract (see note)
1/2 cup heavy cream For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with
the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture
has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to
maintain its consistency.
In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk
or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons
of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into
the egg yolk mixture until they are completely combined.
Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently
tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at
least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to
deflate. Cinnamon-Sugar Doughnuts
Part 1:
1/4 cup plus 1 tablespoon water, at room temperature
1/4 ounce compressed fresh yeast
1/2 cup all-purpose flour
Part 2:
1/4 ounce compressed fresh yeast
2 tablespoons milk, at room temperature
1 cup plus 2 tablespoons all-purpose flour, or more as needed
3 tablespoons sugar
1 teaspoon kosher salt
1/4 cup egg yolks (about 3 large yolks)
2 tablespoons (1 ounce) unsalted butter, melted and cooled
Canola oil for deep-frying
Cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 teaspoons ground cinnamon
1/2 cup milk For the cinnamon-sugar doughnuts: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the
yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly
blended.
Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the
bowl in the refrigerator to proof overnight.
Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and
salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks
and butter. Mix for a minute to combine.
Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn
up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough
seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the
refrigerator.
To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out
the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the
hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic
wrap that has been sprayed with nonstick spray.
At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're
frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or
overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to
30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will
have risen to approximately 3/4 inch.
To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil
for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip
the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a
deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with
the remaining doughnuts.
To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a
cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut
hole. Spoon the steamed milk over the semifreddo and serve immediately.
Note: Coffee extract can be made using equal amounts of espresso powder and boiling water.
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