Tiramisu Doughnuts Sufganiyot

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Tiramisu is the most loved Italian dessert. Whether you make it as a dessert, cake, cupcakes, ice cream or donuts. Right? Today, I bring you another doughnut recipe, and it's filled with tiramisu!

This year Hanukkah is at the same time as Christmas and we've already been through two batches of doughnuts. But, unlike last year, this time we had just jams and Nutella. As much as the kids love doughnuts, and have me making them more often, Ziv and me, hate the smell of fried food in the house.

About these Tiramisu Cream-filled Doughnuts

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.

The dough uses my no-fail recipe for yeast-raised donuts. I've used it in all my ring-shaped doughnuts, no matter what the flavor is. The dough is a bit soft to work with, as you can see in the video. And yet, that's what makes these donuts light, airy and soft on the inside but slightly crisp on the outside.

The Tiramisu filling uses the same ingredients you would use to make a classic Tiramisu. You are going to love these.

My Secret to PERFECT Tiramisu 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.

Let's talk ingredients and substitutes (Save/Pin)

• 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 1/4 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 - 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.

Useful Tips and Tools

• I prefer to make a small batch of doughnuts in a mixing bowl but you can certainly use a stand mixer to make things easy on you.
• And a whisk helps to mix things up easily like flour and salt, as well as the yeast and water.
• I also prefer a good silicon spatula so I can bring things together in the center.
• Also, a rolling pin works for this recipe.
• Lastly, I fry my doughnut in a skillet with oil. And yet, you can certainly use a deep fryer if you have one.

How to Make The Best Tiramisu Cream-Filled Doughnuts (Save/Pin)

Activate yeast

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

Combine wet and dry ingredients

• To the prepared yeast mixture, add the egg and vanilla - and set aside.
• Combine flour, salt, pumpkin spice, and grated nutmeg - set aside.

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Prepare dough and rise

• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture. Combine well.
• When all the dry flour is incorporated, use the extra flour for kneading.
• Add the butter - You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).
• Place dough in an oiled bowl.
• Wrap with plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

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Form the doughnuts

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• 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.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

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Prove the doughnuts

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

Deep-fry doughnuts

• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot, about 360 to 375 F- (see my tips for perfect donuts below).
• Gently add the cold donuts to the oil – you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs the other side too.
• Continue to cook gently turning as necessary until golden brown.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

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For the tiramisu filling

• Whip the cream with powdered sugar to almost stiff peaks
• Add the mascarpone, coffee, and vanilla - and combine well.
• Transfer to a pastry bag with a bismark piping tip or similar.
• Once the doughnuts are fairly cooled - fill them with the cream.

Glaze and dust the doughnuts

• Melt the chocolate and the oil (this will thin the chocolate and make it easier to glaze).
• Dip the top of each doughnut in the melted chocolate.
• Dust one side of the glazed doughnut with cocoa powder.
• Top with a chocolate glazed coffee bean.

Frequently Asked Questions

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Tiramisu Doughnuts

Author: Veena Azmanov

5 from 6 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 20 mins

Proofing time: 1 hr 45 mins

Total Time: 2 hrs 25 mins

Calories: 404kcal

Adjust Servings Here: 10 Donuts

Description

These Tiramisu doughnuts are an absolute treat. Yeast-risen, deep-fried then filled with a mascarpone coffee cream and dusted with cocoa powder. My simple, easy, no-fail donut recipe that works every single time.

ADJUST SERVINGS HERE - 10 Donuts

Ingredients

DOUGHNUT DOUGH

• 120 ml (0.50 cups) Milk warm 110F
• 1 1/2 tsp (1 1/2 tsp) Instant dry yeast
• 4 tbsp (4 tbsp) Sugar
• 1 (1 ) Egg large
• 320 grams (2.50 cups) All-purpose flour
• 1/2 tsp (1/2 tsp) Salt
• 1/4 tsp (1/4 tsp) Nutmeg
• 2 tbsp (2 tbsp) Butter
• 1 tsp (1 tsp) Vanilla extract
• 60 grams (0.50 cups) All-purpose flour for kneading

MASCARPONE CREAM

• 4 oz (4 oz) Mascarpone cream cheese
• 120 ml (0.50 cups) Whipping cream
• 2 tbsp (2 tbsp) Powdered sugar
• 30 ml (2.00 tbsp) Espresso
• 1 tsp (1 tsp) Vanilla extract

CHOCOLATE GLAZE

• 200 grams (7.00 oz) Chocolate for the glaze
• 2 tbsp (2 tbsp) Cooking oil
• 1/4 cup (1/4 cup) Cocoa powder for dusting
• 10 (10 ) Chocolate glazed coffee beans for garnish

FOR DEEP-FRYING

• 1 liter Cooking oil

Instructions

ACTIVATE YEAST

• In a bowl, combine warm milk, sugar and instant dry yeast.
• Let rest for 3 to 5 minutes until foamy.

COMBINE WET AND DRY INGREDIENTS

• To the prepared yeast mixture add the egg and vanilla – and set aside.
• Combine flour, salt, pumpkin spice, and grated nutmeg – set aside.

PREPARE DOUGH AND RISE

• Add the wet ingredients into the dry ingredients – Yeast mixture to flour mixture. Combine well.
• When all the dry flour is incorporated – use the extra flour for kneading.
• Add the butter – You can do this in an electric mixer, or
• Transfer to a well-dusted work surface and knead for 5 minutes.
• The dough should be soft and elastic. Slightly sticky too. (as shown in the video).
• Place dough in an oiled bowl.
• Wrap with plastic/cling wrap.
• Set in a warm place to prove for an hour or until double in volume.

FORM THE DOUGHNUTS

• After an hour, the dough should have been doubled in volume.
• Transfer to a well-dusted work surface.
• Divide the dough into two sections.
• Then, divide each section into four large or six small (see video).
• 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.
• Place on a baking tray lined with parchment paper and lightly dusted with flour.
• Then, flatten each ball with the palm of your hands.

PROVE THE DOUGHNUTS

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
• They will rise and be cold but more comfortable to handle when chilled.

DEEP-FRY DOUGHNUTS

• Pour oil in a skillet or deep fryer, make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
• You want the oil hot but not too hot, about 360 to 375 F (see my tips for perfect donuts below).
• Gently add the cold donuts to the oil – you can add two to three depending on the size of your skillet.
• Let the donut cook 30 seconds then flip, so it puffs the other side too.
• Continue to cook gently turning as necessary until golden brown.
• The doughnuts will take about 5 to 6 minutes.
• Remove and drain on a paper hand towel and let cool completely.

FOR THE TIRAMISU FILLING

• Whip the cream with powdered sugar to almost stiff peaks.
• Add the mascarpone, coffee, and vanilla – Combine well.
• Transfer to a pastry bag with a bismark piping tip or similar.
• Once the doughnuts are fairly cooled – fill them with the cream.

GLAZE AND DUST THE DOUGHNUTS

• Melt the chocolate and the oil (this will thin the chocolate and make it easier to glaze).
• Dip the top of each doughnut in the melted chocolate.
• Dust one side of the glazed doughnut with cocoa powder.
• Top with a chocolate glazed coffee bean.

Equipment

Stand Mixer

Mixing Bowl

Baking Tray

Nutrition Information

Nutrition Facts

Tiramisu Doughnuts

Amount Per Serving

Calories 404 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g60%

Cholesterol 51mg17%

Sodium 164mg7%

Potassium 180mg5%

Carbohydrates 51g17%

Fiber 3g12%

Sugar 18g20%

Protein 8g16%

Vitamin A 448IU9%

Calcium 52mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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