Enjoy your tiramisu in these soft and airy yeast donuts. Tiramisu Donuts are filled with light coffee cream and dusted with cocoa powder. These are your indulgent breakfast or your afternoon sweet treat.
Working as a volunteer at my daughter’s school, my closet is almost always exhausted every week. And now that it is getting warmer, I cannot get away with wearing my lousy and baggy house shirts to work as they are not hidden under a thick jacket.
The thing is, most of my decent and well-loved tops are snug on me now. Like, cannot-breathe type of snug. I knew this is it. All the eating from the vacation is taking its toll on me now.
Enter memories of chili cheese dogs, nachos, Chinese buffets, all cuisines buffets, Popeyes Fried chicken and all the casual Mcdonalds.
And today’s post? Nah. It does not make it any better. Tiramisu donuts.
These should not be the things you are eating as summer approaches, girl. Whatever happened to salads? To green smoothies?
But then, there is just something about donuts that even though you know how calorie packed they are, you just can’t resist a piece. Then another.
And these Tiramisu donuts? I’d say good luck on resisting the ever so light coffee cream nestled inside the soft and airy deep-fried dough.
It is a hard task, in my opinion.
Tiramisu Donuts: The Process
Dissolve yeast in warm water. Let the mixture sit for about 5 minutes, or until foamy.
In a large mixing bowl, combine flour, sugar and salt. Make a well in the center and add the melted butter, the egg, the buttermilk and the yeast mixture.
Use a wooden spoon to stir the ingredients until a soft dough is formed.
Turn the dough over onto a floured surface and knead for about ten minutes. The resulting dough should be smooth, elastic and no longer sticky.
Shape dough into a ball. Place in a bowl, cover and let rise for 1 and 1/2 hours, or until the size is doubled.
Briefly knead the risen dough just to deflate it. Roll the dough to 1/2 inch thickness using a rolling pin. Use a donut cutter (3 and 1/2 inches diameter) to cut 16 circles from the dough.
Place each circle on pre-cut wax or parchment paper and arrange the with enough spaces in between, on the baking sheet.
To let them rise, turn on the oven for 1 minute only, then turn it off. Place the baking sheets inside. Fill a glass jug or bowl with boiling water and place it in the oven, too. This creates steam to prevent skin from forming on the surface of the dough.
Let these rise for about 40 minutes, or until puffy and doubled in size.
Preheat the deep fryer or heat about 3 cups of oil in a small heavy-bottomed saucepan or wok. Once the temperature reaches 350 F, carefully lower the donuts into the oil, using the wax paper to get as low as you can without splashing.
Remember to cook them in batches and do not crowd them in the pan or fryer. Place cooked yeast donuts on a tray or plate that is lined with paper towel.
Now fill a piping bag fitted with a basic piping tip. Fill each donut with the tiramisu cream.
Then, after filling each donut. Spread cream on the surface and dust lightly with cocoa powder.
Pointers for Making Tiramisu Donuts
- Prepare the square parchment 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.
- Store leftovers in a tightly covered container and consume within two days.
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- Blueberry Muffins
For the dough
- 6 tbsp water
- 1 and 1/2 tsp active dry yeast
- 150 ml buttermilk room temperature
- 1 large egg beaten
- 57 grams butter melted
- 454 grams all-purpose flour
- 1 tsp salt
- oil for frying
- 1 cup whipping cream cold
- 1 and 1/2 cups powdered sugar
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1/4 cup water hot
- 1 tbsp instant coffee powder
For dusting the donuts
- cocoa powder unsweetened
For the Yeast Donuts
In a large mixing bowl, combine the flour, salt, and sugar. Set aside.
In a small bowl, dissolve the yeast in warm water and let the mixture sit for about 5 minutes, or until foamy.
Make a well in the center of the dry ingredients and pour the buttermilk, melted butter, egg and the yeast mixture. Use a wooden spoon to stir the ingredients until a soft dough is formed. Turn the dough over onto a floured surface and knead for about ten minutes, until dough is smooth and elastic.
Shape dough into a ball and place in a bowl. Cover the bowl and let the dough rise for 1 and 1/2 to 2 hours in a warm place, until doubled in size.
Lightly knead the risen dough just to deflate it. Using a rolling pin, roll the dough into 1/2 inch thickness. Use a cookie cutter that is 3 and 1/2 inch in diameter and cut 16 circles from the dough. Place each circle on pre-cut individual square wax or parchment paper and place them on baking sheets.
Turn the oven on for one minute only then turn it off. Place the baking sheets inside. Fill a glass jug or bowl with boiling water and place it in the oven, too. This creates steam inside to prevent the dough from forming a skin. Let the dough rise for about 30-40 minutes, or until the size is at least doubled.
Prepare your deep fryer or heat about 3 cups of cooking oil in a small, heavy bottom saucepan. Once the temperature reaches 350 F, carefully lower each donut into the oil, using the wax paper to get as low as you can without splashing. Place a few donuts at a time so they are not crowded.
Once the underside is golden, turn it over and cook the other side. Each donut should only take about 2 minutes or so to cook. Place each cooked donut on a tray or plate lined with paper towel.
Make the Tiramisu Cream
In a bowl of a stand mixer (or use a handheld mixer), whisk the whipping cream until stiff peaks are formed. Cover and store in the fridge until needed.
Dissolve the coffee powder in hot water. In a large bowl, beat together cream cheese and powdered sugar using low speed until creamy and smooth. Add in vanilla extract and the coffee. Continue to beat just until incorporated. Fold the whipped cream into the cream cheese mixture.
Assembly of Tiramisu Donuts
Fit a basic piping tip into a large piping bag. Fill it with the cream. Poke the piping tip into one edge of a donut and dispense cream inside it. Repeat with the rest of the donuts.
To glaze the donuts, spread a generous amount of cream into the top surface. Sprinkle a little amount of cocoa powder over the glaze.
Store leftovers in a tightly covered container.
Yeast donuts recipe adapted from Christina's Cucina.
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