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.
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. Note -I made these by hand as you can see in the progress pictures
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.
Once double in volume - invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnutsTip - 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.
Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 °FTip - 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
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 similarTip - 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.
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