Just in case anyones hungry and in the slightest bit interested.
1 serving: Calories 323; Carbohydrates 35g; Cholesterol 41mg; Fat 18g; Sodium 175mg
3 1/4 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon powdered buttermilk
3/4 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup milk
1/4 cup unsalted butter, melted
1/4 cup instant espresso powder
2 large eggs, beaten
3/4 cup sugar
1 teaspoon pure vanilla extract
4-5 cups vegetable oil for frying
1 recipe Creamy Frosting
1. Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. 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°F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts. Once cooled, top doughnuts with Creamy Frosting, sprinkle with cinnamon, and serve immediately.