Cinnanut Cappuccino Recipes

CAPPUCCINO CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.

CAPPUCCINO MIX

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

CHESTNUT-TRUFFLE CAPPUCCINO

Steps:

• In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
• Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.

"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS

Steps:

• For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
• In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
• Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
• Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
• For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
• Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
• Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
• Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
• To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
• At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
• To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
• To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

SYLVIA'S CINNANUT BUNS

Steps:

• Buns:.
• Combine first 5 ingredients.
• Add eggs and enough flour to make a soft dough.
• Put into bowl and pat with oil.
• Cover with a towel and let rise 15 minutes.
• Punch down after the 15 minutes and repeat 3 more times to make an hour.
• After the hour roll out the dough on counter.
• Spread a light layer of butter on the dough.
• Combine the ingredients for the CinnaNut Mixture, and sprinkle on the dough.
• Roll up into a roll and cut into about 1-1 1/2 inch slices.
• Place onto prepared pans and let rise for another hour.
• Bake at 350 degrees for about 15-20 munutes.
• Enjoy.

CINNANUT CAPPUCCINO

Steps:

• Put syrups into the bottom of a mug.
• Foam & heat the milk.
• Add the coffee to the syrups & mix well to combine.
• Top with milk & milk froth & dust with cocoa powder.