Fried Tiramisu Donuts
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Take your classic donuts to the next level with these Tiramisu donuts. Yeast-raised and deep-fried donuts with a cream cheese-based coffee glaze and dusting of cocoa powder.
Who doesn’t love tiramisu? Right? I mean it’s the most loved Italian dessert, the most popular, and the most dreamed of in any form. Whether you make it a dessert, cake, cupcake, ice cream, or donut.
Homemade donuts are a bit of an effort, yes. But, looking at the results you can see it’s well worth the effort. So, next time you are in for a donut treat, instead of going out – grab an apron, and make some yourself. And, enjoy a homemade treat for a change. You won’t regret it, I promise.
Why make these donuts
- The flavor of Tiramisu is one that you can never have enough of. In addition, that combination of creaminess from the cream cheese, and the strong scent of coffee dusted with cocoa powder for that ever so slightly bitter indulgence.
- The dough is made with my no-fail recipe for yeast-raised donuts that works every single time. The Tiramisu glaze uses the same ingredients you would use to make a classic Tiramisu. But, made into a glaze so that every single bite is a luxury
. - I have two secrets to share with you today for making my donuts. Often, people hate making fried donuts, and that’s because they are not easy to handle. I agree. So, here are my secrets.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your donuts when fried. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. The butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick up the dough, and it won’t fall apart even though it is puffed up.
Timeline and progress
- Prepare the dough – 20 minutes
- Rise – 60 mins (can be kept overnight in the fridge)
- Shape the donuts – 20 mins
- Proof the donuts – 30 – 45 minutes
- Deep fry – 20 mins
- Cool – 10 mins
- Fill and dust – 20 mins
Ingredients and substitutes
- Yeast – I like to use instant dry yeast but you can also active dry yeast. Just follow the package instructions for activating. Alternatively, you can use 21 grams of baker’s fresh yeast.
- Butter – This adds richness to the dough. Do not add more butter as they will become very dark when frying.
- Milk – I love adding a bit of richness to the dough with milk but water will work just as well. If you do use water, you may need a little more flour to bring to consistency.
Pro tip – Check for the consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast. - Sugar – White sugar works excellently in this recipe. And yet, you can definitely try brown or any other sugar. I think the amount here is just enough for both the inside and out. And yet, feel free to add or reduce if you want.
- Flour -Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg – There is nutmeg in the pumpkin spice, and yet I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. Feel free to reduce or omit.
Tiramisu donuts
Dough
- Dry ingredients – In a bowl, combine flour, nutmeg, and salt.
Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor. - Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.
Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. - Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.
Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Roll and cut
- Cut – Transfer to a well-dusted work surface.
- Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can.
- Then use a 1/2-inch cookie cutter to make the center hole.
- Alternatively, you can also use a donut cutter.
Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
- Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
Pro tip – The flour will prevent the donuts from sticking to the parchment paper. - Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.
Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep-fry
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.
- Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.
- Tip 1– make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
- Tip 2– You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Tiramisu glaze
- Prepare – In the bowl combine the cream cheese and whipping cream until smooth. Add powdered sugar followed by the coffee and vanilla extract.
Pro tip – If necessary, add more heavy cream to make a pouring consistency. - Glaze – Once cooled, dip each donut into the glaze. Let the excess drip well before you place it on a wire rack.
- Dust – Dust half a side with cocoa powder to create the effect on these donuts.
Pro tip – use a piece of cardboard to block half the donut while you dust the cocoa powder - Enjoy!
Tips for Success
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide. To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
- The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
More donut recipes
- Creme filled donuts
- Glazed ring donuts – Tiramisu, dulce de leche
- Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
- Jewish Sufganiyot – Classic Jelly Donuts or Jam Doughnuts
- Filled donuts – Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry
- Mini Pumpkin cake doughnuts
How long will these tiramisu donuts keep?
Donuts are best eaten fresh the day they are made, but you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. You can freeze cooled donuts for months in the freezer.
How can I add jam or jelly to these doughnuts?
If you want to make Jam doughnuts perhaps try making the classic dome shape so you can fill them with jam or jelly as I have shared in my recipes for jelly donuts or jam doughnuts/Sufganiyot
What other glazes can I use for these donuts?
The choices for donut toppings are plenty. Try my dulce de leche glaze or chocolate-glazed donuts. Of course, you can also make the classic doughnut shapes without holes and fill them instead. Try my strawberry cream, raspberry cream as well as tiramisu filled.
What oil do we use for these donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Best Tiramisu Donuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 249kcal
Adjust Servings Here: 12 Donuts
Description
Take your classic donuts to the next level with these Tiramisu donuts. Yeast-raised and deep-fried donuts with a cream cheese-based coffee glaze and dusting of cocoa powder.
Video
Ingredients
Dough
- 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
- ¼ tsp Nutmeg
- ½ tsp Salt
- 240 g (1 cup) Warm milk (110F)
- 100 g (2 large) Eggs (large)
- 7 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Sugar
- 30 g (2 tbsp) Butter
- 1 tsp Vanilla extract
Tiramisu glaze
- 113 g (1½ cup) Mascarpone cream cheese ((1/2 cup))
- 113 ml (½ cup) Whipping cream
- 3 tbsp Powdered sugar
- 2 tbsp (30 ml) Brewed coffee or espresso
- 1 tsp Vanilla extract
Dusting
- ¼ cup (20 g) Cocoa powder (for dusting)
Instructions
Dough
- Dry ingredients – In a bowl, combine flour, nutmeg, and salt. Pro tip – You can add spices like cinnamon, ground ginger, nutmeg or pumpkin spice to add some fall flavor.500 g Bread flour, ¼ tsp Nutmeg, ½ tsp Salt
- Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine.240 g Warm milk, 100 g Eggs, 7 g Instant dry yeast, 30 g Sugar, 1 tsp Vanilla extract
- Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes. Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.
- Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky.30 g Butter
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume. Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Roll and cut
- Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter. Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.
- Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour. Pro tip – The flour will prevent the donuts from sticking to the parchment paper.
- Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes. Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep-fry
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Tip 1– make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2– You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Tiramisu glaze
- Prepare – In the bowl combine the cream cheese and whipping cream until smooth. Add powdered sugar followed by the coffee and vanilla extract. Pro tip – If necessary, add more heavy cream to make a pouring consistency.113 g Mascarpone cream cheese, 113 ml Whipping cream, 3 tbsp Powdered sugar, 2 tbsp Brewed coffee or espresso, 1 tsp Vanilla extract
- Glaze – Once cooled, dip each donut into the glaze. Let the excess drip well before you place it on a wire rack.
- Dust – Dust half a side with cocoa powder to create the effect on these donuts. Pro tip – use a piece of cardboard to block half the donut while you dust the cocoa powder¼ cup Cocoa powder
- Enjoy!
Recipe Notes & Tips
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide. To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
- The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 249– kcalCarbohydrates: 32– gProtein: 5– gFat: 11– gSaturated Fat: 7– gCholesterol: 43– mgSodium: 134– mgPotassium: 92– mgFiber: 2– gSugar: 6– gVitamin A: 374– IUCalcium: 39– mgIron: 2– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Oh wow! Tiramisu donuts may be the coolest donuts I have heard of in a long while! I am so excited to share these with a friend of mine who is a total donut junkie. Shes going to LOVE taste testing these when I make them for her.
Thanks, Kita. Let me know how they were when you make these
These Tiramisu donuts were amazing!! Tiramisu is one of our favorite desserts so this was just perfect and we ate them ALL!
Thanks, Eden. Yes, you will love this one.