Directions: |
Directions:Semifreddo
Place the egg yolks and 1/4 cup plus 2 tbsp of sugar in the bowl of a mixer, fitted with the whisk attachment. Scrape the seeds of the vanilla bean into the bowl. Whip for about 12 minutes at medium speed until the mixture has lightened and trippled in volume. Beat in the expresso extract.
Whip the cream with 3 tbsp sugar until stiff. Fold it into the yolk mixture.
Whip the egg whites until they are frothy. Add the 3 tbsp sugar and beat until stiff. Fold into the egg yolk mixture.
Spoon the semi freddo into six 8 oz coffee cups, leaving enough room for the froth. Cover with saran wrap and freeze.
Doughnuts
Part1
Place the water in the bowl of a mixer and add the yeast with a pinch of sugar. Let sit for 5 minutes or until bubbly. Add the flour and blend with a dough hook. Let the sponge double in size, about 1 hour.
Part 2
Combine the yeast with the milk in a mixing bowl. Add 3/4 cup flour, the sugar, and salt. Add the egg yolks and butter. Mix for 1 minute to combine.
Add the proofed sponge and the remaining 1/4 cup plus 2 tbsp flour. Knead the dough for 4 to 5 minutes or until it has formed a ball. Add more flour if the dough seems wet. Let proof overnight in the refrigerator.
Roll the dough out to a 1/2" thickness. Cut with a doughnut cutter. Let rise for 20 to 30 minutes.
Heat the frying oil to 325 and fry about 1 minute a side, until golden brown.
Roll in the cinnamon sugar.
To Complete
Froth the milk and top each semi freddo. Put the each cup on a medium sized plate and put a doughnut topped with a doughnut hole on each plate. |
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