Best Tiramisu Donuts

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

Tiramisu glaze

▢ 4 oz (113 g) Mascarpone cream cheese (½ cup)
▢ ½ cup (120 ml) Whipping cream
▢ 2 tablespoon Powdered sugar
▢ 2 tablespoon (30 ml) Brewed coffee or espresso
▢ 1 teaspoon Vanilla extract

Dusting

▢ ¼ cup (20 g) Cocoa powder for dusting

Instructions

Dough

Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast. (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.
Tip - it is not necessary to activate instant yeast but I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients
Wet Ingredients - To the prepared yeast mixture add the egg, vanilla, and butter.
Dry ingredients - In a bowl combine flour, salt, and nutmeg.
Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
Combine well until all the flour is incorporated. 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.
After an hour, the dough should have been doubled in volume.

Roll and cut

Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
On a lightly floured surface, using a rolling pin, roll to about ¼ inch thickness.
Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
Tip - dust the edges of the cookie-cutter with flour so it will give you clean edges.
Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
Tip - The flour will prevent the donuts from sticking to the parchment paper.
Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts.
Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
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 it again. They will rise and be cold but easier to handle when chilled.

Deep-fry

Pour oil into a heavy pot or deep fryer and bring to about 350 °F to 360 °F
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.
Gently add the cold donuts to the oil -
Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily.
Let the donut cook for 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
Continue to cook gently turning as necessary until golden brown.
Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/
Remove and drain on a paper hand towel.

Tiramisu glaze

Combine the cream cheese and whipping cream together with a whisk. Add powdered sugar – and mix well.
Lastly, add the coffee and vanilla extract. The glaze should be a thick pouring consistency – if necessary add a tablespoon 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 half a side with cocoa powder.
Tip - use a piece of cardboard to block half the donut while you dust the cocoa powder
Enjoy!

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

Description

Ingredients 1x2x3x

Dough

Tiramisu glaze

Dusting

Instructions

Dough

Roll and cut

Deep-fry

Tiramisu glaze

Ingredients