Making donuts is a super fun project! These donuts are glazed with tiramisu flavored frosting and hit the spot with a cup of coffee.
For the donuts:
- 1/2 cup milk warmed
- 1 1/2 tsp active dry yeast
- 4 tablespoons sugar
- 2 1/2 cups AP flour + more for dusting
- 1/2 tsp kosher salt
- 1/4 tsp cinnamon
- 2 tablespoons unsalted butter
- 1 egg
- 1 tsp vanilla extract
For the glaze:
- 1/2 cup mascarpone
- 1/2 cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons coffee or espresso
- 1 tsp vanilla
- 1/2 cup chocolate sprinkles and crushed espresso beans for garnish
- In a bowl, mix together 2 1/2 cups of flour, cinnamon and salt.
- In a separate bowl combine warm milk, sugar, and yeast and allow to rest for 5-1o minutes until foamy. Add egg and vanilla and stir to combine.
- Add yeast ingredients into flour mixture and stir to combine.
- Knead for 5 minutes by hand or 3 minutes in a stand mixer and use more flour if needed.
- Add butter and knead another couple of minutes until dough is soft and slightly sticky.
- Place dough in a lightly oiled bowl. Cover with plastic wrap and allow to rise for 2 hours until double in size.
- Transfer to a floured work surface and roll out to about 1/4 inch thick.
- Cut donuts using a cookie cutter (or a glass) about 3 inches around. Make a 1/2 inch hole in the center of each.
- Transfer the donuts to a lined sheet tray. Cover donuts with a damp towel or plastic wrap and let proof in the fridge for an hour.
- Using a deep frying pan or dutch oven, heat oil to about 350 F. (Use a donut hole to do a test batch).
- Cook donuts a few at a time but do not overcrowd frying pan. They should float and turn golden brown. You may need to flip them over to cook both sides.
- Let donuts cool on a wire rack lined with paper towels.
- To make the glaze, combine mascarpone and cream together with a whisk. Add powdered sugar and mix until well combined. Finally, add coffee or espresso and vanilla extract.
- The glaze should be thick, you may need to add a little more cream until you get the desired consistency.
- When the donuts have cooled, dunk one side of each donut into the glaze. Allow the glaze to set before dunking in sprinkles and optional espresso beans.