Who doesn’t love tiramisu? Right? I mean it’s the most loved Italian dessert, the most popular, and the most dreamed of in any form. Whether you make it a dessert, cake, cupcake, ice cream, or donut. 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, and make some yourself. And, enjoy a homemade treat for a change. You won’t regret it, I promise.
Step-by-step: Tiramisu donuts
Dough
Dry ingredients – In a bowl, combine flour, nutmeg, and salt.Pro tip – You can add spices like cinnamon, ground ginger, nutmeg, or pumpkin spice to add some fall flavor. Wet ingredients – In a large mixing bowl of a stand mixer, with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla extract. Stir to combine. Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. Butter – Add the room temperature butter and continue to knead on medium-low speed for 8 to 10 minutes more until smooth, elastic, and slightly sticky. Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise on the counter for 60 to 90 minutes or until double in volume.Pro tip – You can also leave the dough in the fridge to slowly rise for up to 24 hours. Thaw on the counter for an hour to thaw.
Roll and cut
Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts. Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.Pro tip – The flour will prevent the donuts from sticking to the parchment paper. Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep-fry
Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. 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.
Tiramisu glaze
Prepare – In the bowl combine the cream cheese and whipping cream until smooth. Add powdered sugar followed by the coffee and vanilla extract.Pro tip – If necessary, add more heavy cream to make a pouring consistency. Glaze – Once cooled, dip each donut into the glaze. Let the excess drip well before you place it on a wire rack. Dust – Dust half a side with cocoa powder to create the effect on these donuts.Pro tip – use a piece of cardboard to block half the donut while you dust the cocoa powder Enjoy!
Frequently asked questions
Jewish Sufganiyot – Classic Jelly Donuts or Jam Doughnuts Filled donuts – Chocolate, Dulce De Leche, Fruit cream-filled doughnuts – Raspberry, Blackberry, Strawberry Mini Pumpkin cake doughnuts
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