“Tiramisu” donuts
Recipes -> Desserts
If you’re a fan of classic Tiramisu and donuts, then get ready to fall in love with this delicious combination of the two well loved desserts. This sweet treat combines the best of both worlds; fluffy donuts filled with a delicious Mascarpone cream, dipped in coffee glaze and topped with cocoa powder.
Donuts are loved by people all around the world, and for many, it is considered the ultimate comfort food. With endless flavor possibilities and variations, donuts have become a staple in many cultures around the world. They are so versatile, you can fill them with any filling that you like or top them with your favorite toppings. And this is exactly what makes them so special!
For me, donuts hold a special place in my heart because they always bring me back to the comforting and warm memories of childhood. The smell of freshly baked donuts always remind of the days when my mom used to make them. It’s a treat that reminds me of simpler and easier times.
These “Tiramisu” donuts are perfect when you’re craving something special or when you want to impress your loved ones. They bring together the cozy familiarity of a donut with the elegant taste of Tiramisu.
Frequently asked questions
1. How long should I let the dough rise?
You have to let the dough rise twice: once after kneading and once after cutting them out. The first time, you have to let it rise until it doubles in size. The timing of this depends on how warm is your kitchen, but usually it takes from one hour to two. The second rise, is after you cut the dough out. This is going to take from 30 minutes to an hour.
2. Why are my donuts raw in the middle?
There could be a few reasons to this, but usually it’s because your oil is too hot and this way the outside will cook faster than the inside. In order for your donuts to cook evenly, make sure the oil temperature is at 175C.
Another reason could be that your dough is under proofed. It is crucial to let the dough rise for a second time after cutting them out.
3. What oil can I use for frying?
You can use any neutral oil for frying. I personally like using sunflower oil, but vegetable oil or canola oil is also good.
4. Can I freeze the dough and make them later?
Yes, this is a great way to prepare in advance. When you’re ready to use it, take them out the freezer and let them thaw for 1-2 hours and then proceed to shaping.
5. How much oil do I need to use for frying?
It really depends on the size of your skillet, but usually around one or one and a half liter of oil should be enough.
6. Can I use fresh yeast instead of active dry yeast?
Yes, you can use fresh yeast, but you have to use about twice the amount of fresh yeast as active dry yeast.
Ingredients you will need for this recipe
For the dough:
All-purpose flour: results in a fluffy and soft donut. Using bread flour will make the donuts dense and chewy.
Granulated sugar: the most common type of sugar to use in donuts. Add the perfect sweetness and also helps feed the yeast, which leads to a light and fluffy donut.
Vanilla sugar: adds a gentle vanilla flavor to the dough.
Instant dry yeast: helps the dough rise.
Milk: adds moisture, richness and flavor to the donuts.
Butter: add small pieces and knead until it’s fully incorporated. Make sure it’s at room temperature.
Egg: helps bind the ingredients together.
Oil: For frying
For the Tiramisu filling:
Mascarpone cream cheese: this is the main ingredient in the filling, which is an Italian cream cheese.
Egg yolks: enhances the texture and richness of the filling.
Heavy whipping cream: helps stabilize the filling.
Granulated sugar: sweetens the filling.
Vanilla extract: elevates the flavor.
For the coffee glaze:
Powdered sugar: key ingredient in a glaze.
Coffee: instead of milk, we are using coffee to flavor the glaze.
For topping:
Cocoa powder: I recommend using a good quality, unsweetened cocoa powder.
Instructions
1. First prepare the dough. In a large mixing bowl, combine the flour, instant yeast and sugar. Next pour in the milk, add the egg and the cubed up butter. Make sugar the milk is lukewarm and the butter is at room temperature. For this step, I used a stand mixer. If you’re using a stand mixer also, I recommend kneading the dough for about 5 to 7 minutes, starting on low and slowly increasing the speed to medium. If you’re using your hands, first mix all the ingredients together inside the bowl until you get a shaggy dough. Then find a big and clean surface to work on (like a board or your countertop), flour it and pour the shaggy dough out of the bowl. Start kneading it, using your hands until it becomes smooth. This usually takes about 10 to 12 minutes.
2. Once you kneaded the dough, place it in a lightly oiled or butter bowl and cover it with cling film or a tablecloth. Let it rise for about 1 to 2 hours, or until doubled in size and puffy.
3. Once it has doubled in size, turn it out onto a well flour surface. Sprinkle some flour on the top too and start rolling it with a rolling pin to approximately 1.5 centimeters, then cut out the donuts using a donuts cutter or a bigger glass. Place the cut out donuts on a floured surface or on a baking sheet lined with parchment paper and cover them with a tablecloth. Let the rise for about 30 to 60 minutes, until they become nice and puffy.
4. Time to fry the donuts! Heat the oil of your choice (any neutral oil, like vegetable oil, sunflower oil or canola oil) in a medium sized pot to 175 Celsius. Fry the donuts for 1 to 2 minutes on each side or until they’re golden brown. Make sure not to overcrowd the pot. I usually use a smaller pot, frying two at a time. Once ready, remove the donuts from the oil and place them on paper towels to drain the excess oil.
5. While the donuts are cooling, make the Tiramisu filling. In a mixing bowl, beat the egg yolks with the sugar until pale and fluffy, and then slowly mix in the mascarpone cream. Make sure the cream is at room temperature, in order to easily mix it. Once creamy and smooth, set it aside. In another bowl whip up the whipping cream until stiff peaks form. Slowly pour in the mascarpone filling into the whipped cream, and gently fold the two mixtures together. Once ready, transfer the filling to a piping bag fitted with a round nozzle.
6. Once the donuts have cooled down, use a small knife to poke a hole in the side of each donuts and pipe in the filling.
7. For the coffee glaze you’re going to mix together sifted powdered sugar with cooled coffee. It is crucial for the coffee to be cold! If the glaze is too thick, add a little more coffee to it; if it’s too thin, add more sifted powdered sugar.
8. Dip the top of each donut in the coffee glaze and set on a wire rack to allow the excess to drip off. Dust the top with cocoa power and enjoy.
"Tiramisu" donuts
Ingredients
- 350g all-purpose flour
- 40g granulated sugar
- 16g vanilla sugar
- 7g active dry yeast
- 130g lukewarm milk
- 60g softened and unsalted butter
- 1 large egg
- 250g Mascarpone cheese
- 2 egg yolks
- 100g heavy whipping cream
- 50g granulated sugar
- 1 teaspoon vanilla extract
- 150g powdered sugar
- 2 teaspoon coffee, cooled
- Cocoa powder for dusting
- Around 1-1.5 Liters of sunflower oil for frying
Instructions
- First prepare the dough. In a large mixing bowl, combine the flour, instant yeast and sugar. Next pour in the milk, add the egg and the cubed up butter. Make sugar the milk is lukewarm and the butter is at room temperature. For this step, I used a stand mixer. If you’re using a stand mixer also, I recommend kneading the dough for about 5 to 7 minutes, starting on low and slowly increasing the speed to medium. If you’re using your hands, first mix all the ingredients together inside the bowl until you get a shaggy dough. Then find a big and clean surface to work on (like a board or your countertop), flour it and pour the shaggy dough out of the bowl. Start kneading it, using your hands until it becomes smooth. This usually takes about 10 to 12 minutes.
- Once you kneaded the dough, place it in a lightly oiled or butter bowl and cover it with cling film or a tablecloth. Let it rise for about 1 to 2 hours, or until doubled in size and puffy.
- Once it has doubled in size, turn it out onto a well flour surface. Sprinkle some flour on the top too and start rolling it with a rolling pin to approximately 1.5 centimeters, then cut out the donuts using a donuts cutter or a bigger glass. Place the cut out donuts on a floured surface or on a baking sheet lined with parchment paper and cover them with a tablecloth. Let the rise for about 30 to 60 minutes, until they become nice and puffy.
- Time to fry the donuts! Heat the oil of your choice (any neutral oil, like vegetable oil, sunflower oil or canola oil) in a medium sized pot to 175 Celsius. Fry the donuts for 1 to 2 minutes on each side or until they’re golden brown. Make sure not to overcrowd the pot. I usually use a smaller pot, frying two at a time. Once ready, remove the donuts from the oil and place them on paper towels to drain the excess oil.
- While the donuts are cooling, make the Tiramisu filling. In a mixing bowl, beat the egg yolks with the sugar until pale and fluffy, and then slowly mix in the mascarpone cream. Make sure the cream is at room temperature, in order to easily mix it. Once creamy and smooth, set it aside. In another bowl whip up the whipping cream until stiff peaks form. Slowly pour in the mascarpone filling into the whipped cream, and gently fold the two mixtures together. Once ready, transfer the filling to a piping bag fitted with a round nozzle.
- Once the donuts have cooled down, use a small knife to poke a hole in the side of each donuts and pipe in the filling.
- For the coffee glaze you’re going to mix together sifted powdered sugar with cooled coffee. It is crucial for the coffee to be cold! If the glaze is too thick, add a little more coffee to it; if it’s too thin, add more sifted powdered sugar.
- Dip the top of each donut in the coffee glaze and set on a wire rack to allow the excess to drip off. Dust the top with cocoa power and enjoy.
Nutrition Facts
Calories
558.68Fat
27.64 gSat. Fat
16.49 gCarbs
67.66 gFiber
1.42 gNet carbs
66.25 gSugar
32.95 gProtein
9.51 gSodium
40.5 mgCholesterol
135.3 mg
