I have an obsession that I’m sure many of you can relate to. Doughnuts! Yeast doughnuts, cake doughnuts, savory doughnuts. I want them all. Fluffy-fried (or baked) goodness! They are perfect. One of my favorite desserts growing up was tiramisu, I’ve had so many versions of tiramisu and this has been the most unique twist. Tiramisu glazed cake doughnuts. YUM!
Growing up in MI, we owned a little family restaurant and to get there you would have to go through local streets and then hop on the highway, but right across the highway entrance, there was a Krispy Kreme. And when that hot sign was on, we’d run in like savages, which was pretty much most of the time. So my obsession and love for doughnuts goes way back.
These glazed tiramisu cake doughnuts are so decadent and addicting. Espresso, butter and milk are the base of this delicious cake dough. I dip them in a mascarpone glaze that is so creamy and perfect. They are pretty easy to make. I use biscuit cutters to cut the doughnuts out, but you can use a drinking glass or a ramekin that is equivalent in size and just form the hole with your finger.
Mascarpone is easy to find and is not expensive at all. You don’t need much for this icing and it really drives home that tiramisu flavor. It’s one of my favorite ingredients to use. It’s very creamy, slightly sweet and so rich!
The glaze is pretty simple and very easy to make. You can use a hand held mixer or a stand mixture. I like to use hand held mixture for this since it’s not much. Easier clean up!
How to make mascarpone glaze
- With a hand held mixture, beat 1/4 cup of mascarpone cheese until creamy
- Add in 1.5 cups of powdered sugar and mix until combined.
- lastly add in 2 tsp of vanilla extract and a pinch or salt. Beat for another 30-60 seconds.
Tiramisu Glazed Cake Doughnuts
- 10-12 inch Cast-Iron Skillet
- Biscuit Cutters: (1) 3 1/4 inch + (1) 1 3/4 inch
- a few mixing bowls
- Rolling Pin
- Sheet pan with a cooling rack
- Small sifter
- 3 cups vegetable oil for frying
- 3 cups flour spooned and leveled
- ⅔ cup sugar
- 3 tbsp melted butter unsalted
- ½ cup milk
- ¼ cup very strong coffee or espresso
- 1 egg
- 2 tsp baking powder
- ½ tsp salt
- 3 tbsp cocoa powder for dusting
- ¼ cup mascarpone cheese room temp
- 1 ½ cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla
- ¼ tsp salt
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, beat sugar, melted butter, milk, egg and vanilla until combined.
- Next, add your dry mixture to the wet and stir to combine. The mixture will be sticky but uniform. Cover with plastic and place in the fridge for at least an hour.
- Once your doughnut batter has chilled. Place in onto a lightly floured surface. Form a circle and roll it out until its 1/2 inch thick.
- Using your largest cutter first, cut out 10 doughnuts. Then make your doughnut holes with the small cutter. You may have to roll the dough again to get 10.
- Add the oil to the skillet and heat it up to about 360°-370°
- Once your oil is hot enough, fry the doughnuts for about 1.5 minutes on each side. Be sure to fry them in batches so they all cook evenly and the pan is not too crowded. I fry the doughnut holes last (optional.) Once they’re done, place them on a wire rack to drain any excess oil. Dip the doughnuts in the glaze while they are still warm and dust them with cocoa powder. Let them cool for about 15 minutes so the glaze can set. Enjoy!
- With a handheld mixer, beat the mascarpone cheese until smooth. Add in the powdered sugar and beat until creamy. Then add in the vanilla and salt. Continue to beat for 30-60 seconds.
- If you don’t have biscuit cutters, you can use any 3 inch sized drinking glass or ramekin to cut the doughnuts out. Just form the doughnut hole with your finger and gently stretch it out.
- I used espresso, since I wanted a strong coffee flavor, but you can use regular coffee. Just brew it much stronger than you normally would.
- If you don’t have a cast iron skillet, use something equivalent in measure and make sure it’s steep enough for 3 cups of oil.