Mini Tiramisu Donuts

How to make Mini Tiramisu Donuts

These mini tiramisu donuts bring together everything you love about tiramisu in a soft, bakery-style treat. The donuts are light and tender, filled with a smooth mascarpone cream, and finished with a gentle espresso touch and cocoa dusting. They are elegant, indulgent, and perfect for dessert, brunch, or serving with coffee.

1. 1In a large bowl, combine the flour, granulated sugar, instant yeast, and salt.
2. 2Add the warm milk, egg, softened butter, and vanilla extract.
3. 3Mix until a soft dough forms, then knead for 8 to 10 minutes until smooth and elastic.
4. 4Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
5. 5While the dough rises, stir the brewed espresso with 1 tablespoon of sugar and let it cool completely.
6. 6In a mixing bowl, beat the mascarpone, heavy cream, powdered sugar, vanilla extract, and instant espresso powder until thick and creamy.
7. 7Transfer the filling to a piping bag fitted with a small round tip and refrigerate until needed.
8. 8Punch down the dough and roll it out on a lightly floured surface to about 1.5 cm thick.
9. 9Cut out small donut rounds and cut a hole in the center of each.
10. 10Place the shaped donuts on a tray, cover lightly, and let them rise for 20 to 30 minutes until puffy.
11. 11Heat the vegetable oil in a deep pan to 175°C (350°F).
12. 12Fry the donuts in batches for 1 to 2 minutes per side until golden brown.
13. 13Transfer them to a paper towel-lined tray and let them cool slightly.
14. 14Use a small knife or skewer to create a filling pocket in the side of each donut.
15. 15Brush the donuts lightly with the cooled espresso mixture.
16. 16Pipe the mascarpone filling into each donut.
17. 17Dust generously with cocoa powder before serving.

Tips for the best result

• Do not overcrowd the pan when frying or the oil temperature will drop
• Fill the donuts only after they have cooled slightly so the cream stays stable
• Use a light hand with the espresso so the donuts do not become soggy
• Chill the mascarpone filling before piping for easier filling
• Serve the donuts the same day for the softest texture and best flavor

Recipe FAQ