Name: Tiramisu Doughnuts
Prep time: 45 min
Total time: 45 min
Yield: makes 14 doughnuts
Cuisine: Slovenian
Ingredients: 560 g (4 cups 2/3 cup) all-purpose flour; 40 g (1/2 cup) sugar; 120 ml (1/2 cup) water; 60 ml (1/4 cup) milk; 3 tsp (8g) active dry yeast; 3 eggs; 1 tsp grated lemon zest; 1 tbsp rum (optional); 8 g (1 1/4 tsp) salt; 100 g (1/3 cup + 2 tbsp) unsalted butter, softened at room temp; 4 egg yolks; 80 g (1/3 cup) sugar; 3 tbsp (25g) all-purpose flour; 1 tsp vanilla paste; 250 ml (1 cup) milk; 2 tbsp (30g) cold butter; 500 g (2 cups) mascarpone; 1 tsp grated orange zest; 1 pinch of salt; 2 tbsp freshly squeezed orange juice; 150 ml (1/2 cup) freshly brewed espresso; 2 tbsp unsweetened cacao powder; 1 tbsp powdered sugar

Tiramisu Doughnuts

Tiramisu is my favorite dessert. It’s perfect just the way it is, and because it’s such a treat, it often inspires other desserts as well. A couple of years ago, there was a trend to fill doughnuts with tiramisu cream, and this year, we finally decided to try it—and we love it! It’s a delightful combination of the rich, creamy mascarpone filling and light, soft, golden-brown doughnuts. In addition to the tiramisu cream, we also incorporate some freshly brewed espresso into the doughnuts and dust them with cocoa powder right before serving to replicate the classic tiramisu flavors as closely as possible. These doughnuts are perfect for the Mardi Gras season and for other special occasions and celebrations throughout the year.

When you combine tiramisu and doughnuts

You get the most glorious combination of flavors. The tiramisu cream is not overly sweet; it's fresh and light, which is the complete opposite of the doughnuts, which are fried, fluffy, and soft. These are the top reasons why we adore this recipe:

a different way to enjoy doughnuts; instead of jam, we fill them with tiramisu flavors
perfect for Mardi Gras, but excellent for other celebrations all over the year
they are the best the next day
the doughnuts are proofed overnight, which makes them light and fluffy
true, the preparation takes some time and effort, but the result is delicious

Essential ingredients

These are the essential ingredients needed to master making Tiramisu Doughnuts at home. We purchased all of the ingredients in our local Lidl store.

Flour - Use Manitoba flour type 0 or bread flour. It has more protein than all-purpose or plain flour, and it will make the dough fluffier.

Sugar - we always use white granulated sugar.

Milk and water - Full-fat milk is the way to go. Always use the lukewarm liquid. The ideal temperature is around 30 - 35°C or 85 - 95°F.

Yeast - choose active dry yeast or fresh yeast. If you're using fresh yeast, double the active dry yeast.

Eggs - Choose L-size eggs.

Butter - makes the dough richer and tastier.

Oil - use your favorite vegetable frying oil. We usually use canola or sunflower oil.

Cream—the cream is all about tiramisu. First, we made cream patisserie or pastry cream, then combined it with mascarpone. It's light, creamy, and super delicious. We filled the doughnuts with this cream. Then, we added a teaspoon of freshly brewed coffee to each doughnut to recreate those authentic flavors.

To serve - dust the doughnuts with unsweetened cacao and powdered sugar.

Storing

It's best to serve these Tiramisu Doughnuts the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.

How to make Tiramisu Doughnuts at home (video)

Check this quick video to master making Tiramisu Doughnuts at home.

Next, try these Doughnut recipes

Made in collaboration with Lidl Slovenija d.o.o. k.d.

Ingredients

dough

560 g (4 cups 2/3 cup) all-purpose flour

40 g (1/2 cup) sugar

120 ml (1/2 cup) water

60 ml (1/4 cup) milk

3 tsp (8g) active dry yeast

3 eggs

1 tsp grated lemon zest

1 tbsp rum (optional)

8 g (1 1/4 tsp) salt

100 g (1/3 cup + 2 tbsp) unsalted butter, softened at room temp

Cream

4 egg yolks

80 g (1/3 cup) sugar

3 tbsp (25g) all-purpose flour

1 tsp vanilla paste

250 ml (1 cup) milk

2 tbsp (30g) cold butter

500 g (2 cups) mascarpone

1 tsp grated orange zest

1 pinch of salt

2 tbsp freshly squeezed orange juice

decoration

150 ml (1/2 cup) freshly brewed espresso

2 tbsp unsweetened cacao powder

1 tbsp powdered sugar

Tools and equipment

stand mixer

bowl

cling film

large baking sheet

parchment paper

deep frying pan

paper towels

saucepan

electric mixer

METHOD

dough

Add flour and sugar to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Make a well in the middle. Pour lukewarm milk and lukewarm water into the well. Add the active dry yeast and cover the ingredients with some flour. Add the eggs, grated lemon zest, rum, and salt. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough and separates from the bowl easily.
first proofing

Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased for about 2 hours. Then transfer to a fridge and leave to proof overnight, covered, for up to 12 - 16 hours.
second proofing

Prepare a large baking sheet. Cut 14 (10 cm x 10 cm (4-inch x 4-inch) squares from parchment paper and place them on the baking sheet. Divide the dough into 14 pieces. Each piece should weigh around 65g / 2.1 ounces. Shape each piece into a smooth ball. Place the balls seam-side down onto the prepared parchment paper on the baking sheet and repeat until all the balls are shaped. Leave enough space between the doughnuts to rise. Cover with a kitchen towel. Lightly sprinkle the towel with water. Leave the doughnuts to rise at room temperature for about 1 1/2 hours - 2 1/2 hours or until they triple in size.
frying

Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. Carefully pick one doughnut with the parchment paper. Turn it around in your hands so the seam looks up, gently drop it into the oil, discard the paper. Add about 4 - 5 more doughnuts, depending on the pan size. The doughnuts should have some space to move, but not too much. Shake the pan slightly to distribute the doughnuts. Cover with a lid and fry for 2 - 3 minutes at 160 - 170°C / 320 - 340 °F, then remove the lid, turn the doughnuts, and fry for another 2 - 3 minutes (uncovered). Transfer the doughnuts onto a paper towel-lined wire rack. Repeat the process until you fry all the doughnuts.
vanilla cream

Add the egg yolks, sugar, flour, and vanilla to a bowl. Using a whisk, mix into a smooth mixture. Pour boiling milk over the mixture and stir well to get a combined mixture. Transfer to a saucepan and place over medium-high heat. While constantly whisking, cook for 2 - 3 minutes for the mixture to thicken. The consistency should be smooth. Remove from the heat and transfer to a bowl. Pour water or add ice to a large bowl and place the bowl with the cream over the water/ice. Immediately add the cold butter while the cream is still hot and whisk well to incorporate.
tiramisu cream

Add the mascarpone to a bowl and add the prepared vanilla cream. Stir in the grated orange zest, salt, and freshly squeezed orange juice. Beat well with an electric mixer to combine.
serve

Make a hole in each doughnut. Add a teaspoon of freshly brewed coffee and fill it with tiramisu cream. In a small bowl, combine cacao and powdered sugar and dust the doughnuts with the mixture.

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Tiramisu Doughnuts