Cappuccino semifreddo with cinnamon sugar doughnuts

Separate two eggs and add three more yolks, for five yolks in the mixer bowl.

Scrape the seeds out of the vanilla bean and add them with a quarter cup plus two tablespoons of sugar.

Whip about 12 minutes at medium speed until the mixture has lightened and tripled in volume, then whip in two tablespoons of coffee extract.

Pass the mixture through a sieve and hold it in a bowl of ice water to keep its consistency.

Whip half a cup of heavy cream with three tablespoons of sugar until it holds its shape when the whisk is lifted.

Fold the whipped cream into the yolk mixture with counterclockwise turns and return it to the ice.

Whip the two egg whites to frothy, add the remaining three tablespoons of sugar and take them only to soft peaks; do not overwhip.

Stir half the beaten whites into the yolk mixture to start it, then fold in the rest gently but rapidly.

Spoon the semifreddo into eight ounce coffee cups, leaving at least half an inch at the top.

Tap the cups gently on the counter to level, clean the sides, cover with plastic wrap and freeze six to eight hours or overnight.

For the sponge, dissolve the fresh yeast in a quarter cup plus a tablespoon of room temperature water in the mixer bowl, crushing it with a spoon.

Add half a cup of all-purpose flour and mix slowly until thoroughly combined.

Keep the sponge at room temperature one to two hours, until doubled in size.

Crumble the second lot of fresh yeast into two tablespoons of room temperature milk and stir.

Put half the flour in the mixer with the salt and sugar, mix on low, then pour in the milk and yeast.

Add three egg yolks and the melted butter and mix about a minute until everything is combined.

Add the proofed sponge and the remaining flour, mix low to combine, then turn the speed up slightly and knead four to five minutes until it forms a ball and cleans the sides of the bowl. A couple more tablespoons of flour can go in if it is too wet.

Proof the dough in the fridge overnight.

Roll the proofed dough out on a lightly floured surface to half inch thickness.

Cut two inch rounds and three quarter inch holes and set them on a parchment lined baking sheet.

Cover with plastic sprayed with nonstick and let rise about 15 minutes, until they stand three quarters of an inch high.

Mix half a cup of sugar with one and a quarter teaspoons of cinnamon.

Heat the canola oil in a Dutch oven to 325F and fry the doughnuts 30 seconds on the first side, a minute on the second, then 30 seconds back on the first.

Drain briefly on a paper towel lined plate and toss in the cinnamon sugar.

Heat half a cup of milk in a saucepan and froth it.

Set a doughnut and a doughnut hole on the frozen semifreddo and pour the frothy milk over the top. Serve cold beneath hot.