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
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