How to Make the Perfect Homemade Deep Fried Donuts with Progress Pictures and a Tiramisu Glaze.

Best Tiramisu Donuts

Bringing your favorite dessert into a donut. These Tiramisu donuts are an absolute treat with a cream cheese-based coffee glaze and dusted with cocoa powder for that ultimate finish. The dough is my no-fail recipe for yeast-raised donuts, deep-fried before frosting with a Tiramisu glaze.
5 from 17 votes
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Course: Dessert
Cuisine: American, Italian
Keyword: dessert, donuts, Doughnuts, fried, Tiramisu
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12 Donuts
Calories: 249kcal
Author: Veena Azmanov
Cost: $10



  • 120 ml Warm milk 110F
  • 1 1/2 tsp Instant dry yeast
  • 4 tbsp Sugar
  • 320 grams All-purpose flour
  • 60 grams All-purpose flour for kneading
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 2 tbsp Butter
  • 1 Egg large
  • 1 tsp Vanilla extract


  • 4 oz Mascarpone cream cheese
  • 120 ml whipping cream
  • 2 tbsp powdered sugar
  • 30 ml brewed coffee or espresso
  • 1 tsp vanilla
  • 1/4 cup Cocoa powder for dusting



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


  • To the prepared yeast mixture, add the egg and vanilla.


  • Combine flour, salt, pumpkin spice, and grated nutmeg.
  • Stir to combine well.


  • Add the wet ingredients into the dry ingredients – Yeast mixture to flour mixture. And 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 the 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.


  • After an hour, the dough should have doubled in volume.
  • Transfer to a well-dusted work surface.
  • Gather into a ball and roll with a rolling pin dusted with flour as needed.
  • Roll to about 1/4 inch thickness.
  • Cut disc using a 3-inch cookie cutter.
  • Use a 1/2 inch cookie cutter for the center hole.
  • Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
  • Gather the remaining dough, roll again using as little flour as possible until all the dough is used up.


  • Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
  • Place the donuts in the fridge for about 45 minutes to an hour to prove again.
  • They will rise and be cold but more comfortable to handle when chilled.


  • 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 370 to 375 F (see my tips for perfect donuts here).
  • Use the donut centers to test oil. If the dough takes more than 30 seconds to float, it means the oil is still not hot enough
  • If it bounces up before 30 seconds, reduce the heat slightly.
  • 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.
  • Remove and drain on a paper hand towel for a minute.


  • Combine the cream cheese and whipping cream together – ( combine well or it stays lumpy like mine).
  • Add powdered sugar – and mix well.
  • Lastly, add the coffee and vanilla.
  • The glaze should be a thick pouring consistency – if necessary add a tbsp or two more of cream.
  • Once cooled dunk each donut in the glaze.
  • Let the excess drip well before you place it on the platter to prevent messy sides.
  • Let the chocolate set for a few minutes before you dust with cocoa powder.



Calories: 249kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 134mg | Potassium: 92mg | Fiber: 2g | Sugar: 6g | Vitamin A: 374IU | Calcium: 39mg | Iron: 2mg