These tiramisu donuts combine the classic Italian dessert with classic fried donuts. Golden fried rounds are piped with a creamy mascarpone whipped-cream filling lightly spiked with Kahlúa, then finished with a quick espresso-chocolate glaze.
MAKING THE DOUGH
A stand mixer with a dough hook will make this much easier. Start by blooming the yeast in warm water (about 105°F). After 5–10 minutes the yeast should be foamy. In the mixer bowl combine the bloomed yeast and water with melted (but not hot) butter, the beaten egg, room-temperature buttermilk, and sugar. Whisk briefly to combine, then add the flour and salt. Stir with a wooden spoon until a shaggy dough forms, then switch to the dough hook and mix on medium-low for about 5–10 minutes. The dough should be smooth, elastic, slightly shiny, and still a bit tacky to the touch.
Transfer the dough to a well-oiled bowl, cover with plastic wrap, and set it somewhere warm to rise. The first rise will take about 1–3 hours depending on temperature — the dough is ready when it has doubled in size. In my kitchen this usually takes around 2 hours.
PROOFING AND CUTTING THE TIRAMISU DONUTS
After the initial rise, punch the dough down to deflate it. Turn it out onto a lightly floured surface and roll it to about ½” (12 mm) thickness. Use a large round cutter to cut the donuts — these are filled donuts, so they do not have holes. A standard batch usually yields 10–12 donuts.
Place the cut donuts on parchment-lined baking sheets with enough space between them to expand. Cutting small parchment squares (about 5×5″) and placing each donut on a square makes transferring easier after proofing.
For the final proof, the donuts need a warm, humid environment so they don’t dry out and form a skin. A convenient method is to put the baking sheets on the oven’s top and middle racks, place a pan of boiling water on the bottom rack, then turn the oven on to 350°F for exactly one minute and immediately turn it off. This briefly warms the oven and creates humidity. Let the donuts proof about 20 more minutes. Use this time to heat your oil.
FRYING THE TIRAMISU DONUTS
When the donuts have finished proofing and your oil is between 350°F and 375°F, fry the donuts in small batches to avoid overcrowding. Carefully lift each donut from the parchment and lower it into the hot oil — if you used parchment squares you can lower the square with the donut and remove the paper after the donut has settled. Fry each side about 1–1½ minutes or until golden brown. Remove with a spider or tongs and let the donuts drain on a cooling rack set over paper towels to absorb excess oil.
FILLING THE TIRAMISU DONUTS
Allow the donuts to cool to room temperature before filling. Prepare the mascarpone whipped cream by whipping heavy cream with confectioners’ sugar and vanilla until stiff peaks form, then fold in mascarpone and Kahlúa just until smooth. Transfer the filling to a piping bag fitted with a medium round tip. Create a pocket in each donut by inserting a bamboo skewer halfway and twisting gently, then insert the piping tip and fill until the donut resists more filling. Finish by topping with the espresso chocolate glaze.
THE ESPRESSO CHOCOLATE GLAZE
The glaze is a simple espresso-spiked chocolate finish. It uses melted semi-sweet chocolate combined with butter, light corn syrup, and espresso powder for a glossy, slightly coffee-flavored coating.
How to Properly Melt Chocolate
Chocolate is sensitive to moisture and heat, so melt it slowly and keep it dry. Chop the chocolate fine, place it in a dry microwave-safe bowl or measuring cup, and heat in short bursts. Stir between intervals so the residual heat finishes the melting without overheating or causing the chocolate to seize.
Making the Espresso Chocolate Glaze
Finely chop the chocolate and place it in a microwave-safe container. Microwave for one minute, stir, then continue in 20-second intervals, stirring each time, until fully melted. Stir in the corn syrup, espresso powder, and room-temperature butter until smooth and glossy. Transfer the glaze to a wide bowl and dip or spoon it over the tops of the filled donuts. Let the glaze set for 10–15 minutes before serving.
Get the Recipe:
Tiramisu Donuts
Ingredients
Tiramisu Donuts
- 6 tbsp Water, warmed to 105°F
- 1 ½ tsp Instant or active dry yeast
- 2/3 cup Buttermilk, at room temperature
- 1 Large egg, lightly beaten, at room temperature
- 1/4 cup Unsalted butter, melted (but not hot)
- 1/4 cup Sugar
- 454 g (1 lb) All-purpose flour
- 1 tsp Salt
- Shortening or oil for frying
Mascarpone Whipped Cream
- 1 cup Heavy cream
- 6 tbsp Confectioners’ sugar
- 1/2 tsp Vanilla
- 8 oz Mascarpone
- 2 tbsp Kahlúa
Chocolate Glaze
- 135 g Semi-sweet chocolate, finely chopped
- 3 tbsp Unsalted butter, at room temperature
- 3 tsp Light corn syrup
- 1 tsp Espresso powder
Equipment
- Stand mixer
Instructions
Making the Donut Dough
- Combine warm water and yeast in a measuring cup and let sit until foamy, about 10 minutes. Whisk flour and salt together in a separate bowl.
- In the stand mixer whisk buttermilk, beaten egg, butter, and sugar. Add the bloomed yeast mixture and combine, then add the flour and salt and stir with a wooden spoon.
- Attach the dough hook and mix on medium-low for 5–10 minutes until the dough is smooth, elastic, and slightly tacky.
- Transfer the dough to a greased large bowl, cover, and set in a warm place to rise until doubled, about two hours.
Cutting, Proofing, & Frying
- Turn the proofed dough onto a floured surface and roll to ½” thickness. Cut donuts (about 3″ cutter) and place on parchment-lined sheets with room to rise.
- Proof the donuts in a warm, humid spot for about 20 minutes. A good method is to put them in the oven on the top and middle racks with a pan of boiling water on the bottom rack, turn the oven on to 350°F for exactly one minute, then immediately turn it off and let them continue to proof.
- Heat oil in a large, wide pot to 350–375°F. Fry donuts in small batches, about 1–1½ minutes per side, until golden brown. Drain on paper towel-lined trays and cool to room temperature.
Filling with Mascarpone Whipped Cream
- Beat heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Fold in mascarpone and Kahlúa until smooth. Keep chilled until ready to use.
- Fill a piping bag with the mascarpone cream. Make a pocket in each cooled donut with a skewer, then pipe the filling into each donut until filled.
Espresso Chocolate Glaze
- Place chopped chocolate in a microwave-safe bowl and heat for 1 minute, stir, then continue in 20-second intervals until melted.
- Stir in butter, corn syrup, and espresso powder until smooth and glossy.
- Dip or spoon the glaze over the donut tops, then allow the glaze to set for 10–15 minutes before serving.
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Source: Dough recipe adapted from Christina Cucina