Baked Caramel Cappuccino Donuts Food

BAKED COFFEE DOUGHNUTS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a doughnut pan, and set aside
• In a small bowl or jug, dissolve the coffee granules in 1/4 cup (60ml) of hot water. Set aside.
• Whisk together the flour, baking powder, salt, and nutmeg.
• In a separate large bowl, whisk together the egg and sugar until combined. Add the buttermilk, oil, vanilla, and coffee, and whisk until combined.
• Add the dry ingredients, and mix until just combined. Do not overmix.
• Spoon the batter into the prepared doughnut pan, filling almost to the top. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
• Add the coffee and vanilla to the warm milk and whisk until smooth and combined. Add the icing sugar, and mix until completely smooth and combined.
• Dip each doughnut into the glaze, and leave to set on the wire rack.

BAKED CARAMEL CAPPUCCINO DONUTS

Steps:

• In a large bowl (I don't recommend a stand mixer for this) whisk together the flours, potato flakes, flaxseed, yeast and sugar.
• Add the almond milk, vanilla, melted vegan butter and salt and mix well until the dough resembles a very thick batter.
• Cover and let rest 45 minutes.
• Line 2 baking sheets with parchment.
• Flour a countertop *very* well and scrape the dough onto it. It will spread out by itself since it's still very soft.
• Gently pat the dough out to about 1" thickness and using a floured round cutter cut out as many circles as you can (I got 10). Gather the scraps together and cut into pieces, you won't be able to fill them but they make good "donut holes". Place on lined sheets.
• Cover and let rest 30 minutes.
• Preheat the oven to 430°F Bake, 1 sheet at a time, for 10 minutes.
• Remove from the sheets immediately and cool on a wire rack.
• Once donuts have cooled, fill a piping bag fitted with a Bismarck tip (like Wilton or Ateco #230) with the cooled Recipe #479020.
• Fill the donuts with even amounts of custard. Set aside.
• In a small bowl, whisk together sugar and vodka until smooth.
• Whisk in corn syrup until icing is smooth and glossy.
• Dip tops of filled donuts and allow glaze to set firm, then drizzle each with 1/2 tbsp of Recipe #479018 (reheat it if necessary).
• Let set and serve.

STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE

Steps:

• Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

FROSTY CARAMEL CAPPUCCINO

Steps:

• In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.