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Topped with creamy icing and a dusting of cinnamon, the popular cappuccino coffee-flavored Cappuccino Doughnut is the ideal accompaniment to evening time tea or coffee breaks.
- Combine all the ingredients except the butter in a bowl and knead into a soft dough.
- Add the butter and knead again till the dough is smooth and elastic (approx. 3 to 5 minutes).
- Cover with a wet muslin cloth and allow it to prove until it doubles in volume (approx. 15 to 20 minutes).
- Press the dough lightly to remove the air.
- Roll out the dough into a sheet of 6 mm. (1/4") thickness.
- Cut out 75 mm. (3") diameter circles with a cookie cutter and using a verysmall cookie cutter, cut out th centre portion of each circle, to create a hole in the centre.
- Knead the left-over portion of the dough lightly and repeat steps 5 and 6.
- Cover with a wet muslin cloth till the doughnuts double in volume again (approx. 5 to 10 minutes).
- Lift carefully and deep fry in hot oil oven a medium flame until both sides are golden brown.
- Drain on absorbent paper and place on a serving palte.
- Dust the castor sugar mixture generously on top of the doughnuts.
- Serve immediately.
This recipe was contributed by hemsmurali on 05 May 2015
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