Ingredients
Donuts:
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3/4 cup (180 milliliters) whole milk
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2-1/4 teaspoons (11.25 milliliters) active dry yeast
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1/4 cup (60 milliliters) sugar, divided
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2-1/2 cups (590 milliliters) all-purpose flour
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1/2 teaspoon (2.5 milliliters) salt
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1/4 cup (60 milliliters) butter, softened
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2 large eggs
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8 cups (1.9 liters) vegetable oil, for frying, plus more for greasing
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1/2 cup (120 milliliters) sugar
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1-1/2 teaspoons (7.5 milliliters) finely ground espresso powder
Tiramisu cream:
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1 cup (240 milliliters) whipping cream
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1-1/4 cups (300 milliliters) icing sugar
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1-1/2 cups (350 milliliters) mascarpone, at room temperature
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15 centimeter vanilla pod, seeds only
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1/4 cup (60 milliliters) brewed espresso, cooled to room temperature
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60 milliliters dark chocolate, coarsely grated
Special equipment:
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5 centimeter cookie cutter
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Piping bag fitted with a donut-filler tube nozzle
Directions
Donuts:
- Heat milk until warm. Add yeast and one tablespoon (15 milliliters) sugar and stir in. Let sit for five minutes until foaming.
- Combine flour and salt in a bowl.
- Transfer yeast mixture to bowl of a stand mixer fitted with a paddle attachment. Add remaining sugar, butter, and eggs and mix until combined. Switch paddle attachment for hook attachment. Add flour mixture slowly, mixing at a low speed, until a smooth dough forms.
- Place dough in a bowl greased with oil, cover, and let rest one hour.
- Transfer dough to a lightly-floured surface and punch down. Roll out until roughly 1.25 centimeters thick. Cut out rounds from dough using a five centimeter cookie cutter.
- Add vegetable oil to a deep, heavy-bottomed saucepan. Heat oil to 350 F (175 C). Carefully add donuts to vegetable oil, working in batches, and fry for about 1-1/2 minutes or until golden brown on the bottom. Use a metal spatula or slotted spoon to flip to the other side and fry for another one to 1-1/2 minutes. Flip back to the other side and repeat one more time, then remove with a slotted spoon to a paper towel-lined plate.
- Combine sugar and espresso powder in a small bowl. When donuts are cool enough to handle, but still warm, roll in espresso sugar to coat, then set aside to cool completely.
Tiramisu cream:
- Beat whipping cream until stiff peaks form. In a separate bowl, beat together icing sugar and mascarpone until fluffy. Stir in vanilla seeds and espresso, then fold in the whipped cream and dark chocolate. Transfer to a piping bag. (Note: the round tip of your piping bag must be larger than the pieces of your chocolate, or they will clog the nozzle when you attempt to pipe).
- Press nozzle of piping bag gently into cooled donuts and fill with tiramisu cream. Repeat until all donuts are filled. Serve fresh.
