Tiramisu Doughnuts Sufganiyot

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These Tiramisu doughnuts are an absolute treat. Yeast-risen, deep-fried, but unlike the classic sufganiyot, these are filled with mascarpone coffee cream and dusted with cocoa powder. You are going to love my no-fail recipe.

Tiramisu is the most loved Italian dessert. Whether you make it as a dessert, cake, ice cream, or donuts. Right?

The flavor of Tiramisu is one that you can never get enough of. 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.

This year Hanukkah is at the same time as Christmas rather than one after the other. As a result, we've already been through a few batches of doughnuts and quite a few extra flavors from the traditional.

About these doughnuts

This dough uses my no-fail recipe for yeast-raised donuts and it makes the donuts light, airy, and soft. The Tiramisu filling uses the same ingredients you would use to make a classic Tiramisu.

The process is simple and easy too

• Prepare the dough - 8 minutes
• Let the dough rise - 60 mins (can be kept overnight in the fridge)
• Shape the donuts - 10 mins
• Proof the donuts - 30 minutes
• Deep fry - 10 mins
• Cool - 10 mins
• Fill and dust - 10 mins

My Secret to PERFECT Doughnuts

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. Well, here's my secret.

1. 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.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up.

Ingredients and substitutes

• Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 ¼ tsp (one envelope) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
• 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 and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
  Tip - Check for 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 excellent in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
• Flour - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
• Nutmeg - I love that extra dash of nutmeg in all my donuts. Feel free to reduce or omit.

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Step by step instructions (pin)

Dough

• Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
• Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
• Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
  Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
• Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.

Shaping

• Once double in volume - invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnuts
  Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
• Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.
  Tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Once all the balls are rolled, flatten it slightly. Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
  Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
  Tip -They will rise and be cold but easier to handle when chilled. Alternatively, you can let them rise at room temperature for 30 minutes.

Deep fry

• Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 °F
  Tip - You don't want the oil too hot. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.
• Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.
  Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
• Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in 30 secs as they puff.
• Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
• Remove onto a paper towel and let cool for 10 minutes before you fill and serve.

Cream filling

• Whip the cream with powdered sugar to almost stiff peaks. Add the mascarpone, coffee, and vanilla – Combine well.
• Add your filling in a piping bag with a bismark piping tip or similar
  Tip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.

Glaze and dust

• Melt the chocolate and the oil. Dip the top of each doughnut in the melted chocolate.
  Tip - oil will thin the chocolate and make it easier to glaze. But, do not add too much or the chocolate won't set.
• Dust one side of the glazed doughnut with cocoa powder. Top with a chocolate glazed coffee bean.
• Enjoy!

Frequently asked questions

You may also like

• Glazed ring donuts - Chocolate, Tiramisu, dulce de leche
• Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
• Classic Jelly Donuts or Jam Doughnuts
• Mini Pumpkin Cake Donuts
• Filled donuts - Chocolate, Dulce De Leche,
• Fruit cream-filled doughnuts - Raspberry, Blackberry, Strawberry

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