Cappuccino Doughnuts
by Tarla Dalal
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!
Cappuccino Doughnuts recipe - How to make Cappuccino Doughnuts
Preparation Time: Cooking Time: Total Time:
Makes 11 doughnuts
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.
| Energy | 156 cal |
| Protein | 2.7 g |
| Carbohydrates | 26.2 g |
| Fiber | 0.2 g |
| Fat | 4.4 g |
| Cholesterol | 11 mg |
| Vitamin A | 145.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 0.7 mcg |
| Calcium | 24.4 mg |
| Iron | 0.6 mg |
| Magnesium | 14.8 mg |
| Phosphorus | 40.1 mg |
| Sodium | 176.2 mg |
| Potassium | 42.1 mg |
| Zinc | 0.2 mg |
Doughnuts my favourite..... I was searching for a veg doughnut, and here i found it.. I am so very happy... the coated flavors over the doughnuts, is just taste great. thank you tarlaji, for posting this recipe...