DOUGHNUTS

Doughnuts:

• 3 tablespoons dry yeast, divided
• 1 1/4 cup warm water
• 8 cups all-purpose flour, divided
• 1/2 cup warm milk
• 1 tablespoon salt
• 1/2 cup sugar
• 8 ounces egg yolks
  (12 yolks from large eggs)
  
• 1/2 cup melted butter
• Oil for frying
• Cinnamon-sugar mixture

Cappuccino semifreddo:

• 10 egg yolks
• 1 vanilla bean, split and seeds
  scraped out
  
• 1 1/4 cup sugar, divided
• 1 1/2 tablespoons espresso extract
• 1 cup cream
• 4 ounces egg whites (about 4
  whites from large eggs)
  
• Steamed milk or whipped cream

Make the doughnuts:
The day before you want to serve the doughnuts
mix 1 1/2 tablespoons yeast with warm water.
When mixture foams, put 4 cups flour and the
yeast mixture into the bowl of a large mixer.
Using a dough hook, mix and knead until
thoroughly incorporated. Cover and refrigerate
overnight.
The next day, mix remaining yeast with warm milk.
Place remaining 4 cups flour, salt and sugar in
large mixing bowl. When yeast foams, add yeast
mixture, yolks and melted butter to dry
ingredients, mixing until incorporated. Let
mixture rest for 1 hour.
Combine the two doughs in a mixer, using a dough
hook, until completely incorporated. This may
take 5-10 minutes on a low speed.
Roll dough to desired thickness and cut into
desired shape for doughnuts. Cover dough pieces
with a damp towel and let rest at least 30
minutes in the refrigerator. Uncover and let
rise in a warm place. Fry in 325°F oil until
golden. Drain on paper towels and roll in a
mixture of cinnamon and sugar. Serve
immediately. Makes about 3 dozen 2-inch
doughnuts.

Semifreddo:
Beat egg yolks, vanilla bean and 1/2
cup plus 2 tablespoons sugar until mixture is of
a consistency where it forms a ribbon. Add
espresso extract and incorporate well. Transfer
mixture to a larger bowl and place over ice.
Meanwhile, whip cream with half the remaining
sugar, fold into yolk mixture. Beat egg whites
with remaining sugar until stiff peaks form;
fold into yolk/cream mixture and incorporate
well.
Pipe mixture into cups and freeze for 50 minutes
(if you freeze it longer, remove from freezer
half an hour before serving.) Top with steamed
milk or whipped cream and serve with doughnuts.

Makes 12 servings.

DOUGHNUTS WITH LINGONBERRY PRESERVES

• 3/4 cup whole milk
• 1/4 cup (1/2 stick) unsalted butter
• 5 1/2 teaspoon dry yeast
• 3 large egg yolks
• 3 tablespoons sugar
• 1 tablespoon dark rum
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 2 cups all purpose flour
• Vegetable oil (for deep-frying)
• Powdered sugar
• Lingonberry preserves or
  strawberry preserves
  

Heat milk and butter in heavy small saucepan
over medium-high heat until butter melts,
stirring occasionally. Transfer to large bowl.
Cool to 110°F, about 15 minutes. Whisk in yeast;
let stand until yeast dissolves, about 8
minutes.
Whisk yolks and next 4 ingredients into milk
mixture. Stir in flour. Knead dough on floured
surface 2 minutes.
Lightly oil bowl. Add dough, turning to coat.
Cover with plastic wrap, then towel. Let dough
rise in warm draft-free area until doubled,
about 1 hour.
Punch down dough. Cover with plastic and towel;
let rise 15 minutes.
Divide dough in half. Divide each half into 10
equal pieces. Roll each piece between palm of
hand and work surface to form smooth round ball.
Place on baking sheet, spacing evenly. Cover
with plastic wrap,then towel. Let rise in warm
area until almost doubled, about 15 minutes.
Pour enough oil into medium pan to reach depth
of 3 inches. Heat to 325°F. Working in batches,
fry doughnuts until brown, about 4 minutes per
side. Using slotted spoon, transfer to paper
towels and drain. Sift powdered sugar over
doughnuts. Serve with preserves.

Makes 20.