Fried Tiramisu Donuts

Take your classic donuts to the next level with these Tiramisu donuts. Yeast-raised and deep-fried donuts with a cream cheese-based coffee glaze and dusting of cocoa powder.

Table of Content

• About these donuts
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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Who doesn't love tiramisu? Right? I mean it's the most loved Italian dessert, most popular and the most dreamed of in any form. Whether you make it a dessert, cake, cupcakes, ice cream or donuts.

Homemade donuts are a bit of an effort, yes. But, looking at the results you can see it's well worth the effort. So, next time you are in for a donut treat, instead of going out - grab an apron, make some yourself. And, enjoy a homemade treat for a change. You won't regret it, I promise.

About these donuts

The flavor of Tiramisu is one that you can never have enough of. In addition, that combination of creaminess from the cream cheese, and the strong scent of coffee dusted with cocoa powder for that ever so slightly bitter indulgence.

The dough is made with my no-fail recipe for yeast-raised donuts that works every single time. The Tiramisu glaze uses the same ingredients you would use to make a classic Tiramisu. But, made into a glaze so that every single bite is a luxury.

• Let the dough rise - 60 mins (can be kept overnight in the fridge)
• Shape the donuts - 10 mins
• Proof the donuts - 30 minutes
• Deep fry - 10 mins
• Cool - 10 mins
• Fill and dust - 10 mins

My secret to PERFECT Donuts

I have two secrets to share with you today for making my donuts. Often, people hate making fried donuts, and that's because they are not easy to handle. I agree. So, here are my secrets.

1. Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. The butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick up the dough, and it won't fall apart even though it is puffed up.

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Ingredients and substitutes

• Yeast - I like to use instant dry yeast but you can also active dry yeast. Just follow the package instructions for activating. Alternatively, you can use 21 grams of bakers fresh yeast.
• Butter - This adds richness to the dough. Do not add more butter as they will become very dark when frying.
• Milk - I love adding a bit of richness to the dough with milk but water will work just as well. If you do use water, you may need a little more flour to bring to consistency.
  Tip - Check for consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast.
• Sugar - White sugar works excellent in this recipe. And yet, you can definitely try brown or any other sugar. I think the amount here is just enough for both the inside and out. And yet, feel free to add or reduce if you want.
• Flour - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
• Nutmeg - There is nutmeg in the pumpkin spice, and yet I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. Feel free to reduce or omit.

Step by step instructions

Dough

• Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, and instant dry yeast. (you can also knead this by hand). Let rest for 3 to 5 minutes until foamy.
  Tip - it is not necessary to activate instant yeast but I always like to ensure my yeast is good and water is at the right temperature by activating it. This way I don't waste ingredients
• Wet Ingredients - To the prepared yeast mixture add the egg, vanilla, and butter.
• Dry ingredients - In a bowl combine flour, salt, and nutmeg.
• Add the wet ingredients into the dry ingredients - Yeast mixture to flour mixture.
• Combine well until all the flour is incorporated. 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.
• After an hour, the dough should have been doubled in volume.

Roll and cut

• Transfer to a well-dusted work surface. Degas/delate then shape into a ball again.
• On a lightly floured surface, using a rolling pin, roll to about ¼ inch thickness.
• Using a 3-inch cookie cutter cut out as many discs as you can. Then use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
  Tip - dust the edges of the cookie-cutter with flour so it will give you clean edges.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
  Tip - The flour will prevent the donuts from sticking to the parchment paper.
• Gather the remaining dough and cut-outs into a ball. Roll again using as little flour as possible to make the donuts.
  Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.
• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about 45 minutes to an hour to prove it again. They will rise and be cold but easier to handle when chilled.

Deep-fry

• Pour oil into a heavy pot or deep fryer and bring to about 350 °F to 360 °F
  • Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
  • Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
• Gently add the cold donuts to the oil -
  Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily.
• Let the donut cook for 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
• Continue to cook gently turning as necessary until golden brown.
  Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/
• Remove and drain on a paper hand towel.

Tiramisu glaze

• Combine the cream cheese and whipping cream together with a whisk. Add powdered sugar – and mix well.
• Lastly, add the coffee and vanilla extract. The glaze should be a thick pouring consistency – if necessary add a tablespoon or two more of cream.
• Once cooled, dunk each donut in the glaze. Let the excess drip well before you place it on the platter to prevent messy sides.
• Let the chocolate set for a few minutes before you dust half a side with cocoa powder.
  Tip - use a piece of cardboard to block half the donut while you dust the cocoa powder
• Enjoy!

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Frequently asked questions

You may also like

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Printable Recipe