Cappuccino Doughnuts

Directions

1. 1
   Doughnuts:.
2. 2
   Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside.
3. 3
   Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside.
4. 4
   Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes.
5. 5
   Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined.
6. 6
   Cover the bowl with plastic wrap and chill for 1 hour.
7. 7
   Make the doughnuts: Turn the dough out onto a generously floured work surface.
8. 8
   Flour the dough and roll it out to about 3/4 inch thick.
9. 9
   Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet.
10. 10
    Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used.
11. 11
    Chill doughnuts for 30 minutes.
12. 12
    Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden.
13. 13
    Remove doughnuts with a slotted spoon and drain on a wire rack.
14. 14
    Repeat with remaining doughnuts.
15. 15
    Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.
16. 16
    Frosting:.
17. 17
    Combine cream cheese, butter, and vanilla in a large bowl with mixer set on medium speed.
18. 18
    Add the sugar and beat until mixture is light.
19. 19
    Add the heavy cream and beat mixture until fluffy.
20. 20
    Use immediately or refrigerate for up to 12 hours.