Search Results for: tiramisu doughnuts
Tiramisu Doughnuts
These doughnuts are inspired by the flavors of tiramisu, a traditional Italian dessert. They are a filled doughnut, like jelly doughnuts. I used the filling that I would normally use for making tiramisu. It is an egg custard, combined with mascarpone cheese and whipped cream. After the doughnuts are filled, they are topped with a mocha ganache. The end result is sublime.
I started making these doughnuts a number of years ago. It was Fat Tuesday and I was making jelly doughnuts, a family tradition. Not everybody likes jelly doughnuts and I wanted to switch things up. As a kid, I loved the cream filled doughnuts my folks would make. I decided to use the filling recipe I used for tiramisu. To finish it off, a little coffee is added to the ganache to give it the flavors of classic tiramisu.
You do need to store finished doughnuts in the fridge, assuming any are leftover.
I won’t lie, these doughnuts are a bit of work, but worth the effort. Here is the recipe.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Tiramisu Doughnuts
These doughnuts are inspired by the flavors of tiramisu, a traditional Italian dessert. They are a filled doughnut, like jelly doughnuts. I used the filling that I would normally use for making tiramisu. It is an egg custard, combined with mascarpone cheese and whipped cream. After the doughnuts are filled, they are topped with a mocha ganache. The end result is sublime.
I started making these doughnuts a number of years ago. It was Fat Tuesday and I was making jelly doughnuts, a family tradition. Not everybody likes jelly doughnuts and I wanted to switch things up. As a kid, I loved the cream filled doughnuts my folks would make. I decided to use the filling recipe I used for tiramisu. To finish it off, a little coffee is added to the ganache to give it the flavors of classic tiramisu.
You do need to store finished doughnuts in the fridge, assuming any are leftover.
I won’t lie, these doughnuts are a bit of work, but worth the effort. Here is the recipe.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Tiramisu Doughnuts
Tiramisu Doughnut
These doughnuts are inspired by the flavors of tiramisu, a traditional Italian dessert. They are a filled doughnut, like jelly doughnuts. I used the filling that I would normally use for making tiramisu. It is an egg custard, combined with mascarpone cheese and whipped cream. After the doughnuts are filled, they are topped with a mocha ganache. The end result is sublime.
I started making these doughnuts a few years ago. It was Fat Tuesday and I was making jelly doughnuts, a family tradition. Not everybody likes jelly doughnuts and I wanted to switch things up. As a kid, I loved the cream filled doughnuts my folks would make. I decided to use the filling recipe I used for tiramisu. To finish it off, a little coffee is added to the ganache to give it the flavors of classic tiramisu.
You do need to store finished doughnuts in the fridge, assuming any are leftover.
I won’t lie, these doughnuts are a bit of work, but worth the effort. Here is the recipe.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Tiramisu Doughnuts
Tiramisu Doughnut
These doughnuts are inspired by the flavors of tiramisu, a traditional Italian dessert. They are a filled doughnut, like jelly doughnuts. I used the filling that I would normally use for making tiramisu. It is an egg custard, combined with mascarpone cheese and whipped cream. After the doughnuts are filled, they are topped with a mocha ganache. The end result is sublime.
I started making these doughnuts a few years ago. It was Fat Tuesday and I was making jelly doughnuts, a family tradition. Not everybody likes jelly doughnuts and I wanted to switch things up. As a kid, I loved the cream filled doughnuts my folks would make. I decided to use the filling recipe I used for tiramisu. To finish it off, a little coffee is added to the ganache to give it the flavors of classic tiramisu.
You do need to store finished doughnuts in the fridge, assuming any are leftover.
I won’t lie, these doughnuts are a bit of work, but worth the effort. Here is the recipe.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Chocolate Tiramisu Doughnuts
Chocolate Tiramisu Doughnuts
For doughnut days this year I decided to play around a little with the tiramisu doughnuts. I ended up adding unsweetened chocolate to my doughnut dough. People seemed to like the chocolate version a lot. Heck, it’s chocolate, what’s not to like? The real secret is the filling, which is a combination of egg custard, marscapone cheese and whipping cream. A little more work, but worth it. Topped with a mocha ganache, it is definitely a winner.
Chocolate Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 oz. unsweetened chocolate
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Heat milk together with the chocolate until chocolate is melted. Cool to lukewarm. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Tiramisu Doughnuts
Tiramisu Doughnuts
These are always the most popular doughnuts we make on Doughnut Days. I also made a blackberry filling for those who wanted jelly doughnuts. It would not be Fat Tuesday without some jelly doughnuts, too.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips
1 c. whipping cream
1 T. instant coffee powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Filling tool
Filling the doughnuts
Tiramisu Doughnuts- Doughnut Daze
Tiramisu Doughnuts
Invented these when I was making doughnuts and wanted a twist on the jelly doughnuts I made with my parents as a kid. I bit of work but so worth the effort.
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
1 c. whipping cream
2 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
Mocha Frosting
1 teaspoon instant coffee granules
1/4 cup milk
1/4 cup unsweetened cocoa powder
6 tablespoons butter
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
Mix together; instant coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners’ sugar until of spreading consistency.
Once doughnuts are cooled use a pastry bag with a narrow tube tip. Fill bag with filling and squeeze some into each of the doughnuts. Try to keep the filling near the middle and don’t over-fill or the doughnuts will split. Frost once finished. Refrigerate until ready to eat. Makes 24.
Cutting the doughnuts out
Fry until golden
Doughnuts cooling down
Insert cream filling
Dipped filled doughnut in Mocha Glaze
Freshly dipped Tiramisu Doughnuts
Handy decorating syringe used for filling the doughnuts
“Tiramisu” Doughnuts
Tiramisu Doughnuts
These doughnuts are inspired by one of my favorite desserts, tiramisu. The doughnuts are filled with the same rich, creamy egg custard I use when I make tiramisu. They are also topped with a mocha ganache. which brings in both the coffee and chocolate flavors. They are a big hit whenever I make them. No surprises there.
These doughnuts take a bit of time and work, but for special occasions, they really are worth it.
I actually made these for a friend one year for her birthday. She asked if she could have these doughnuts instead of a birthday cake!
Tiramisu Doughnuts
Filling:
5 egg yolks
1/4 c. sugar
1/2 c. Marsala wine (not cooking wine)
2 c. whipping cream
4 T. sugar
1 lb. mascarpone cheese
Make zabaglione (egg custard). In double boiler, over simmering water, beat together egg yolks and sugar until lemon colored. Stir in Marsala and continue cooking, stirring constantly until mixture thickens and will mound on a spoon. This will take about 10 minutes. Remove from heat and cool down. You can place in bowl in fridge 30 minutes or so. Beat together whipping cream and sugar until stiff peaks form. Beat in mascarpone and chilled zabaglione. Chill 1 hour.
Dough:
4 c. flour
2 T. sugar
1 t. salt
½ c. butter
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter and set aside. Dissolve yeast in warm water and 2 t. sugar and set aside. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. On lightly floured surface knead dough until dough is smooth, about 5 minutes. Dough will be very sticky. Cover and let rise until doubled, about 1½ hours. Remove dough from bowl and punch down. Using about a third of the dough at a time roll dough out to about an ½ -inch thickness and cut out with a 2½ -inch biscuit cutter. Re-roll scraps and cut out. You should get about 2 dozen. Place dough circles on a floured surface and cover with a towel until doubled, about an hour. Heat oil in a deep pan until it reaches 375 degrees. Cook doughnuts a few at a time until golden on both sides, about 1 minute per side. Drain on paper towels and cool before filling.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and cut dough into doughnuts when cold from the fridge. Allow to rise, covered, until doubled in bulk, about 2-3 hours. Fry as directed.
To fill doughnuts use a pastry bag fitted with a long tube tip for filling. I have these handy plastic syringes which are easy to use. Insert tube tip into doughnut and squeeze gently until doughnut is filled with cream (or jelly). Be careful not to overfill or doughnut will split. Once filled doughnuts can be frosted or topped with a sugar glaze. For the Tiramisu Doughnuts I made a mocha ganache.
Mocha Ganache
2 c. chocolate chips – or 12 oz. bittersweet chocolate
1 c. whipping cream
1 T. instant coffee powder or espresso powder
Combine all ingredients in a microwave safe dish and heat in microwave for 2 minutes. Stir mixture until smooth and return to microwave if chocolate is not fully melted. Heat in microwave for 30 seconds more at a time, stirring after each time until mixture is smooth. For extra smooth mixture strain before using. Dip the top of the filled doughnuts in ganache.
Filling tool
Filling the doughnuts
Amy’s Strawberry Fritters
Amy’s Strawberry Fritters
I decided to name these fritters after my friend, Amy, since she is the reason I made them. Amy had been sick on and off for several weeks with an upper respiratory infection. I wanted to make her feel better- so I made her some tiramisu doughnuts, which she loves. I also made her some banana fritters.
The problem was, Amy isn’t crazy about bananas. I am really not sure how I didn’t know that before. Her family ate the banana fritters, but I still wanted to make her some fritters she would like.
Since I KNOW she likes strawberries, I made these fritters for her. I never made fritters with strawberries in them before, so I thought it would be only be right to name them after her.
We all got together once she was feeling better. I made these for dessert, along with more doughnuts. She gave them two thumbs up.
They are very good. Slightly crisp on the outside, tender in the middle with juicy bits of strawberry. They aren’t very sweet on their own, but once rolled in powdered sugar, or glazed, they are plenty sweet for dessert. I will certainly make these again. Thanks, Amy, for the inspiration.
Amy’s Strawberry Fritters
2 c. flour
2 T. sugar
2 T. baking powder
1 T. cinnamon
1/2 t. salt
1 c. milk
2 eggs, beaten
2 T. melted butter
1 c. diced strawberries
oil for frying
Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the berries. Heat oil to 375. If using gluten-free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about 4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. While warm roll in powdered sugar, cinnamon sugar or drizzle with a powdered sugar glaze. Makes about 32.
Doughnut Days
Tiramisu Doughnuts
I will be having my annual Doughnut Days again this year. Held on Fat Tuesday, (Feb 17) from noon until 9 pm, it is a chance for you to learn how to make doughnuts. This year we will be having the Tiramisu Doughnuts everybody loves along with many other doughnuts and fritters. The star is always the jelly doughnuts. I do this every year to honor my parents who made them, too. So stop on by to learn to make doughnuts, maybe see a few friends and of course to eat doughnuts. The address is 18007 East Park Dr. in Cleveland. For more info please email me at judi_strauss@att.net.
