Description
These Super Moist Baked Tiramisu Donuts combine the classic flavors of tiramisu with the light, fluffy texture of baked donuts. Infused with espresso-soaked vanilla donuts and topped with a luscious mascarpone cream, these treats are perfect for coffee lovers looking for an indulgent yet easy-to-make dessert. Baked, not fried, these donuts are tender and moist with a rich, creamy frosting dusted with cocoa powder for the perfect finishing touch.
Ingredients
Donut Batter
- 120 mL canola oil
- 300 grams granulated sugar
- 2 large eggs
- 1 Tbsp vanilla bean paste
- 227 grams sour cream
- 300 grams all-purpose flour (spooned and leveled)
- 1 tbsp baking powder
- 1/4 tsp fine sea salt
- 180-240 mL espresso or strong coffee (room temperature)
Mascarpone Cream
- 8 ounces (227 grams) mascarpone cheese, cold (recommend Belgioioso)
- 150 grams powdered sugar (spooned and leveled)
- 300 mL heavy whipping cream (cold)
- 2 teaspoons vanilla bean paste
- tiny pinch of fine sea salt
Finishing
- Cocoa powder for dusting (preferably dutch-processed)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) convection or 325°F (163°C) conventional. Grease a donut pan thoroughly to prevent sticking.
- Make the donut batter: In a medium bowl, whisk together the canola oil, granulated sugar, and eggs until well combined and the mixture lightens in color slightly. Add the sour cream and vanilla bean paste, whisking until the batter is completely smooth. Then, add the all-purpose flour, baking powder, and fine sea salt, whisking just until the last streak of flour disappears. Scrape down the sides with a rubber spatula to ensure even mixing. Transfer the batter to a piping bag for easy filling.
- Fill and bake donuts: Pipe the batter into the prepared donut pan molds, filling each about two-thirds to three-quarters full. Bake for 8 to 11 minutes, or until the donuts spring back when pressed lightly in the center and the edges turn golden brown.
- Cool donuts: Remove the donuts from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before moving on to soaking.
- Soak donuts with espresso: Use a fork to poke small holes evenly over the tops of the cooled donuts. Brush each donut with 1 to 2 tablespoons of room temperature espresso or strong coffee. Alternatively, you can carefully dip the top half of each donut into the espresso, taking care not to soak the bottoms to keep them from becoming soggy.
- Prepare mascarpone cream: Place the cold mascarpone cheese into a large mixing bowl or the bowl of a stand mixer. Add the powdered sugar and a pinch of fine sea salt. Beat at low to medium speed to combine, then increase speed to medium-high and continue mixing for 1 to 2 minutes, scraping down the bowl halfway through for uniform texture.
- Add vanilla and cream: Mix in the vanilla bean paste. Gradually add the cold heavy whipping cream in 3 to 4 increments, beating well after each addition. Once all cream is added, increase the mixer speed to high and whip the mixture for 1 to 2 more minutes until it stiffens and forms soft peaks, similar to whipped cream.
- Pipe and finish donuts: Fit a piping bag with a large round tip and fill it with the mascarpone cream. Pipe a generous amount on top of each espresso-soaked donut. Dust the finished donuts lightly with cocoa powder for the classic tiramisu finish.
Notes
- Using cold mascarpone and heavy cream is essential to achieving a smooth and fluffy cream topping.
- Adobe all-purpose flour spooned and leveled gives the best texture for tender donuts.
- Be careful not to soak the bottoms of the donuts excessively when adding the espresso; this prevents sogginess.
- These donuts are best enjoyed fresh but can be refrigerated and gently warmed before serving.
- Dutch-processed cocoa powder offers a richer, less acidic flavor for dusting the mascarpone cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
