How to Make Michelin Starred Coffee & Doughnuts From The French Laundry

Coffee and doughnuts like you’ve never seen before! Today, I’m recreating The French Laundry’s legendary ‘Coffee & Doughnuts’—a Michelin-starred twist on a beloved classic. This dish, crafted by Thomas Keller, features buttery, sugar-dusted brioche doughnuts paired with a velvety cappuccino semifreddo that melts like a perfect espresso foam. It’s simple, elegant, and absolutely unforgettable. Watch as I take you step by step through this masterpiece, so you can bring a taste of The French Laundry into your own kitchen!

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📖 Inspired by: The French Laundry Cookbook by Thomas Keller

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FOR THE ESPRESSO SEMIFREDDO

2 large eggs, separated
3 large egg yolks
¾ cup sugar
½ vanilla bean, split and scraped
2 tablespoons espresso extract
½ cup heavy cream


FOR THE CINNAMON-SUGAR DOUGHNUTS

¼ cup plus 1 tablespoon water,
room temperature
½ ounce compressed fresh yeast
½ cup all-purpose flour
-2 tablespoons whole milk, room temperature
1 cup plus 2 tablespoons all-purpose flour,
or more as needed
3 tablespoons sugar
1 teaspoon Kosher salt
¼ cup egg yolks, about 3 large yolks
2 tablespoons unsalted butter,
melted and cooled


FOR THE CINNAMON-SUGAR

½ cup sugar mixed with 1 ¼ teaspoons
ground cinnamon


FOR THE DISH

Canola oil for deep-frying
½ cup whole milk for steaming
12 cinnamon sticks


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