Ingredients
Dough
½ cup plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups King Arthur® Unbleached All-Purpose Flour
1 ½ cups King Arthur® White Whole Wheat Flour
4 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon instant cappuccino powder, French vanilla
1 cup soymilk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
Topping
½ cup granulated sugar
1 tablespoon instant cappuccino powder, French vanilla
6 tablespoons unsalted butter
Directions
Preheat oven to 350°F. In bowl of a stand mixer fitted with paddle attachment, beat together butter and sugar until fluffy; about 3 minutes. Blend in eggs; scrape bowl.
Sift together all-purpose flour, white whole wheat flour, baking powder, salt, and cappuccino powder.
Combine in the mixer bowl the flour mixture, soymilk, vanilla extract, and almond extract. Mix well, about 1 minute.
Fill greased donut pans 2/3 full of batter, 3 ½ – 4 tablespoons batter per donut.
Bake 13 – 15 minutes, or until lightly browned. Remove to wire rack.
For topping, in shallow dish combine sugar and cappuccino powder. Melt butter in a shallow bowl. While donuts are still warm, dip donut in melted butter and roll in sugar to lightly coat. Serve warm or at room temperature.
Yield
14 – 16, 3 ½” donuts.
National Festival of Breads
