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1
Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water.
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2
When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer.
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3
Using a dough hook, mix and knead until thoroughly incorporated.
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4
Cover and refrigerate overnight.
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5
The next day, mix remaining yeast with warm milk.
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6
Place remaining 4 cups flour, salt and sugar in large mixing bowl.
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7
When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated.
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8
Let mixture rest for 1 hour.
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9
Combine the two doughs in a mixer, using a dough hook, until completely incorporated.
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10
This may take 5-10 minutes on a low speed.
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11
Roll dough to desired thickness and cut into desired shape for doughnuts.
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12
Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator.
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13
Uncover and let rise in a warm place.
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14
Fry in 325F oil until golden.
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15
Drain on paper towels and roll in a mixture of cinnamon and sugar.
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16
Serve immediately.
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17
Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon.
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18
Add espresso extract and incorporate well.
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19
Transfer mixture to a larger bowl and place over ice.
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20
Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture.
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21
Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
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22
Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.)
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23
Top with steamed milk or whipped cream and serve with doughnuts.
