Tiramisu Donuts

Enjoy your tiramisu in these soft and airy yeast donuts. Tiramisu Donuts are filled with light coffee cream, glazed with white chocolate and dusted with cocoa powder. 

One of my favorite deep-fried things is donuts. These airy, soft and flavorful yeasted dough is just so hard to resist. And if they are homemade, I am in cloud nine savoring each and every fresh bite.

Today, I have an extra special, super delicious donut flavor for you- Tiramisu Donuts.

This is an update of an older recipe, and this version is even more heavenly, luscious, and addictive. Tiramisu Donuts is inspired by my vacation to the Philippines a few years ago, when I first got introduced to JCo Donuts.

Man, was I blown away. The flavors, the assortments of all things delicious simply blew me away. The Tiramisu donut being one of them.

Tiramisu Donuts, what’s in them?

• The donuts are filled with ever so light coffee cream nestled inside the soft and airy deep-fried dough. 
• They are glazed with white chocolate ganache then dusted with cocoa powder for that distinct, tiramisu dessert look.
• The coffee cream is made of mascarpone, whipping cream and brewed coffee.

The Mascarpone Cheese

This is the major update in this recipe, whereas, in the old one, I used cream cheese. If you will ask me if you can replace the mascarpone cheese, my short answer will be no.

I think mascarpone is the best one for tiramisu. It is appropriately creamy, and you don’t need much sugar to offset any tang or sharpness, unlike when you use cream cheese.

Tiramisu Donuts: Step by Step Process

Add the warm water in a mixing bowl. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this mixture sit for 5-7 minutes, or until foamy.

Add the buttermilk, the egg, melted butter, remaining sugar, and salt. Stir everything with a wooden spoon until everything is combined.

Add 3 cups of flour, a cup at a time, and stir until the mixture starts to form a shaggy dough. Continue to mix until the dough forms in the center.

Lightly flour a clean working surface. Turn the dough over and knead until the dough is smooth and elastic. To test this, take out a small portion of dough in your hand, stretch it out with your fingers to form a square. The dough should form a translucent film in the center.

Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean towel. Let it rise for 1 and 1/2 to 2 hours, or until doubled in size. Meanwhile, cut 12-14 pieces of square wax paper that is about 4-5 inches.

Once risen, gently deflate the dough and divide it into 2 portions. On a lightly floured surface, roll one portion of the dough into a rough rectangle that is 1/2 inch thick.

Using a cookie cutter that is 3 inches in diameter cut out donut circles from the dough. You can yield about 7-8 donuts. 

Repeat with the other half of the dough, totaling 15-16 donuts. You can use the scraps of dough to roll and cut as many donuts as you can. You can make up to 5 extra.

Place each shaped dough on a square wax paper and arrange them on a large baking tray. Loosely cover the pan with a clean kitchen towel and allow to rise again for 30-40 minutes or until soft and puffy.

Preheat about 3-4 inches of frying oil on a wide heavy-bottomed pan. Once the oil reaches 350 F, lower 2-3 donuts at a time, carefully releasing them from the wax paper. Fry until golden on each side, about 1-3 minutes in total.

Donuts brown fast, so watch them closely. Drain the fried donuts on a rack that is on top of a baking sheet lined with paper towel. Allow them to cool completely before filling.

Make the Tiramisu Filling

In the bowl of a stand mixer, combine the whipping cream, powdered sugar and vanilla extract. Beat the mixture using the whisk attachment until fluffy. Add the mascarpone and the cold coffee. Beat just until combined.

Transfer the cream into a piping bag fitted with an attachment or into a cookie press with a filler attachment.

Using a finger or the piping attachment, poke a hole along the side of a donut. Use your fingers to make some hollow space inside the donut by making a sweeping motion inside.

Pipe some tiramisu cream inside until the donuts expand and are almost but not bursting.

Make the White Chocolate Glaze

Chop the chocolate into small pieces and place it in a wide heat-proof bowl. Pour whipping cream in a microwave-safe bowl and heat it in the microwave until the sides begin to bubble, about 15-30 seconds.

Pour the hot cream over the white chocolate and let it sit without stirring for 1-2 minutes. The white chocolate will begin to soften. Stir everything quickly until the white chocolate melts completely.

Use an angled spatula to smear on a thin layer of white chocolate over each donut and place it back on a baking tray. Dust each donut with cocoa powder immediately after glazing with the chocolate.

Pointers for Making Tiramisu Donuts

• Prepare the square wax papers before you start. Just fold a big piece of wax paper to form multiple squares and cut them out.
• Let the donuts cool before filling and glazing them.

Do you want more treats and desserts? Check these out:

• Yeast Donuts with White Chocolate Almond Glaze
• Best Ever Chocolate Brownies
• Easy Pecan Pie
• Peach mango Pies
• Butterscotch Bars with Pecans and Chocolate Chips
• Ovaltine Cake with Whipped Ovaltine Icing
• Blueberry Muffins

 

Continue to Content

Tiramisu Donuts

Yield: 16

Prep Time: 25 minutes

Cook Time: 15 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 10 minutes

Tiramisu Donuts are yeast and airy yeasted donuts filled with light coffee cream, glazed with white chocolate and dusted with cocoa powder.

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Ingredients

For the Yeast Donuts

• 1/2 cup warm water (105-115 F)
• 2 and 1/4 tsp active dry yeast
• 1/2 cup buttermilk (warm)
• 1 large egg, beaten
• 1/4 cup melted butter
• 1/4 cup sugar
• 1/2 tsp salt
• 3 cups all-purpose flour, plus 2-4 tablespoons extra for kneading

For the Coffee Cream Filling

• 3/4 cup whipping cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 3/4 cup mascarpone cheese
• 2 tablespoons brewed coffee, cold 

For the White Chocolate Glaze

• 150 grams white chocolate
• 4 tablespoons whipping cream
• cocoa powder for dusting the tops of the donuts

Instructions

1. In a mixing bowl, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this mixture sit for 5-7 minutes, or until foamy. Add the buttermilk, the egg, melted butter, remaining sugar, and salt. Stir everything with a wooden spoon until everything is incorporated.
2. Add 3 cups of flour, one cup at a time, and stir until the mixture starts to form a shaggy mass. Continue to mix until a loose dough forms in the center.
3. Dust a clean working surface with flour. Turn the dough over and knead until the dough is smooth and elastic, dusting your hands and board with flour as needed. To test this, take out a small portion of dough in your hand, stretch it out with your fingers to form a square. The dough should form a translucent film in the center. This is also known as the Window Pane test. Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean towel. Let it rise for 1 and 1/2 to 2 hours, or until doubled in size. Meanwhile, cut 12-14 pieces of square parchment paper that is about 4-5 inches.
4. Once risen, gently deflate the dough. On a lightly floured surface, roll one portion of the dough into a rough rectangle that is 1/2 inch thick. Using a cookie cutter that is 3 inches in diameter cut out as many circles as you can from the dough. Repeat with the other half of the dough. You can yield about 16 donuts. Place each shaped dough on a square parchment paper and arrange them on a large baking tray. Loosely cover the pan with a clean kitchen towel and allow to rise again for 30-40 minutes or until soft and puffy.
5. Preheat about 3-4 inches of canola oil on a wide heavy-bottomed pan. Once the oil reaches 350 F, lower 2-3 donuts at a time (depending on how wide your pan is), carefully releasing them from the parchment paper, and fry until golden on each side, about 1-3 minutes in total. Donuts brown fast, so watch them closely. Drain the fried donuts on a rack that is on top of a baking sheet lined with paper towel. Allow them to cool completely before filling.

Make the Tiramisu Filling

1. In the bowl of a stand mixer, combine the whipping cream, powdered sugar and vanilla extract. Beat the mixture using the whisk attachment until thick and fluffy. Add the mascarpone cheese and the cold coffee and beat just until combined.
2. Transfer the cream into a piping bag fitted with an attachment or into a cookie press with a filler attachment.
3. Using a finger or the piping attachment, poke a hole along the side of a donut. Use your fingers to make some hollow space inside the donut by making a sweeping motion inside. Pipe some tiramisu cream inside until the donuts expand and almost but not bursting.

Make the White Chocolate Glaze

Chop the chocolate into small pieces and place it in a wide heat-proof bowl. Pour whipping cream in a microwave-safe bowl and heat it in the microwave until the sides begin to bubble, about 15-30 seconds.

Pour the hot cream over the white chocolate and let it sit without stirring for 1-2 minutes. The white chocolate will begin to soften. Stir everything quickly until the white chocolate melts completely.

Use an angled spatula to smear on a thin layer of white chocolate over each donut and place it back on a baking tray. Dust each donut with cocoa powder immediately after glazing with the chocolate.

Notes

• Maintain a range temperature of 310-350 F for your oil during frying. If the donuts are browning too fast, your oil may be too hot. Lower the heat as needed.
• You can adjust the intensity of the coffee flavor by adding more coffee, but note that you can only add a few more teaspoons and not more to avoid the cream from thinning out.
• For the scraps, I cut donuts with holes in the centers and just coat them in cinnamon sugar. You may be able to make up to 5 donuts from the scraps.
• Ideally, these donuts are to be served the same day. If there are leftovers, keep them in a container with a tight lid then refrigerate for up to a day more. To serve, simply take them out ahead and bring them to room temperature. I do not recommend heating them up in the microwave as the cream filling will become runny.

Recommended Products

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• 
  Kuhn Rikon Clear Cookie Press with Decorating Tips and Storage Box
• 
  Oster FPSTSMPL1 Planetary Stand Mixer, Black, 4.5 qt

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 308mgCarbohydrates: 45gFiber: 1gSugar: 19gProtein: 7g

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