Starter
2-1/4 teaspoons (or 1 envelope) active dry yeast
5 ounces warm water (about 110 degrees)
1 cup all-purpose flour
Cappuccino Semifreddo
1 teaspoon instant espresso powder
1/3 cup boiling water
10 egg yolks
1-1/4 cups sugar
1/2 vanilla bean, split lengthwise
1 cup heavy cream
4 ounces egg whites (about 8 extra-large)
Donuts
2-1/4 teaspoons (or 1 envelope) active dry yeast
2 tablespoons warm milk (about 110 degrees)
1-1/2 teaspoons salt
1 cup or more all-purpose flour + flour for rolling
2 tablespoons + 1-1/2 cups sugar
4 ounces egg yolks (about 8 extra-large)
1/4 cup unsalted butter, melted
1 quart vegetable oil
3/4 teaspoon cinnamon
To make the starter:
Mix the yeast with the water in a small bowl. Set aside for about 10 minutes, until foamy. Transfer to the bowl of an electric mixer and add the 1 cup flour. Using a dough hook, mix until the ingredients are thoroughly blended. Cover with plastic wrap and refrigerate for 12 hours or overnight.
To make the semifreddo:
Dissolve the espresso powder in the boiling water. Combine the yolks and 1/4 cup of the sugar in the bowl of an electric mixer. Beat until the mixture is thick and pale in color, about 5 minutes. Scrape in the seeds from the vanilla bean. Discard the bean. Add the espresso and mix well. Place the bowl in a larger bowl filled with ice.
Pour the cream into a mixing bowl. Add 1/4 cup of the sugar and beat until soft peaks form. Gently fold into the yolk mixture.
Beat the egg whites in a large bowl with the remaining 3/4 cup sugar until stiff peaks form. Fold the whipped whites into the yolk-cream mixture and incorporate well.
Pipe or spoon the semifreddo into demitasse cups or 4-ounce ramekins. Place in the freezer and freeze for 50 minutes or longer (if frozen longer, remove from the freezer 30 minutes before serving).
To make the doughnuts:
Mix the yeast with the warm milk; let stand about 10 minutes, until foamy. Combine the flour, 2 tablespoons sugar and the salt in a mixing bowl. Using an electric mixer with a dough hook, begin to mix the dough.
Add the yeast mixture, yolks and melted butter. Continue to knead until all of the ingredients are blended. Add the starter and mix for about 10 minutes, until well blended.
Roll the dough out on a well-floured surface to 1/4 inch thickness. If the dough is too sticky, knead in additional flour. Cut into desired shapes (a 2 1/2-inch-diameter cookie cutter works well) or divide the dough into walnut- size balls. Place the doughnuts on a baking sheet. Cover with a damp towel and refrigerate at least 30 minutes and up to 1 hour. Remove from the refrigerator,
remove the towel, and set in a warm draft-free place for 30 minutes, or until doubled in size.
Meanwhile, pour the oil into a deep saute pan or wok; heat to 325 degrees. Mix the remaining 1 1/2 cups sugar with the cinnamon. Set aside.
Working in batches, fry the doughnuts for 1 to 2 minutes, turning once, until golden brown on both sides. Using a slotted spoon, transfer the doughnuts to paper towels to drain.
Roll the hot doughnuts in the cinnamon-sugar and serve immediately with the semifreddo.
Yields 18 to 20 doughnuts and 10 to 12 semifreddos.
PER DOUGHNUT:
165 calories, 3 g protein, 26 g carbohydrate, 6 g fat (2 g saturated), 79 mg cholesterol, 179 mg sodium, 0 fiber.
PER SEMIFREDDO:
205 calories, 4 g protein, 22 g carbohydrate, 12 g fat (6 g saturated), 204 mg cholesterol, 29 mg sodium, 0 fiber.