Best Tiramisu Donuts
Calories: 12
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.
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.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 4 to 5 minutes.
- Butter - Add the room temperature butter and continue to knead on medium-low speed for 3 to 4 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.
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.
- Tray - Transfer the donuts to a baking tray lined with parchment paper and dusted with flour.
- Proof - Cover with plastic wrap or clean kitchen cloth and let them proof until double in size, about 45 to 60 minutes.
Deep-fry
- Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 325°F (165℃). 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- Ensure 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, 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.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.¼ cup Cocoa powder
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
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