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Tiramisu Donuts

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Ingredients

FOR THE YEAST DONUTS
  • 1/2 cup warm water (105-115 F)
  • 2 and 1/4 tsp active dry yeast
  • 1/2 cup buttermilk (warm)
  • 1 large egg, beaten
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 3 cups all-purpose flour, plus 2-4 tablespoons extra for kneading
FOR THE COFFEE CREAM FILLING
  • 3/4 cup whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 3/4 cup mascarpone cheese
  • 2 tablespoons brewed coffee, cold
FOR THE WHITE CHOCOLATE GLAZE
  • 150 grams white chocolate
  • 4 tablespoons whipping cream
  • cocoa powder for dusting the tops of the donuts

Instructions

    1. In a mixing bowl, add the warm water. 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 incorporated.
    2. Add 3 cups of flour, one cup at a time, and stir until the mixture starts to form a shaggy mass. Continue to mix until a loose dough forms in the center.
    3. Dust a clean working surface with flour. Turn the dough over and knead until the dough is smooth and elastic, dusting your hands and board with flour as needed. 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. This is also known as thewindoe pan test 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 parchment paper that is about 4-5 inches.
    4. Once risen, gently deflate the dough. 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 as many circles as you can from the dough. Repeat with the other half of the dough. You can yield about 16 donuts. Place each shaped dough on a square parchment 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.
    5. Preheat about 3-4 inches of canola oil on a wide heavy-bottomed pan. Once the oil reaches 350 F, lower 2-3 donuts at a time (depending on how wide your pan is), carefully releasing them from the parchment paper, and 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

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