TIRAMISU DONUTS ☕️🍫🍩

Serves 1
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Directions

  1. 1Whisk flour and milk in a saucepan until smooth.
  2. 2Whisk flour and milk in a saucepan until smooth.
  3. 3Whisk flour and milk in a saucepan until smooth.
  4. 4Cook over low heat until thick and glossy. Set aside to cool.
  5. 5Cook over low heat until thick and glossy. Set aside to cool.
  6. 6Cook over low heat until thick and glossy. Set aside to cool.
  7. 7Add tangzhong, milk, sugar, yeast, eggs, flour, and salt to a mixer.
  8. 8Add tangzhong, milk, sugar, yeast, eggs, flour, and salt to a mixer.
  9. 9Add tangzhong, milk, sugar, yeast, eggs, flour, and salt to a mixer.
  10. 10Mix until combined, then add butter gradually.
  11. 11Mix until combined, then add butter gradually.
  12. 12Mix until combined, then add butter gradually.
  13. 13Knead for 10–15 minutes until smooth and elastic.
  14. 14Knead for 10–15 minutes until smooth and elastic.
  15. 15Knead for 10–15 minutes until smooth and elastic.
  16. 16Cover and proof until doubled in size.
  17. 17Cover and proof until doubled in size.
  18. 18Cover and proof until doubled in size.
  19. 19Roll dough out, cut rounds, and shape into balls.
  20. 20Roll dough out, cut rounds, and shape into balls.
  21. 21Roll dough out, cut rounds, and shape into balls.
  22. 22Proof again until light and fluffy.
  23. 23Proof again until light and fluffy.
  24. 24Proof again until light and fluffy.
  25. 25Deep-fry at 180°C until golden on both sides.
  26. 26Deep-fry at 180°C until golden on both sides.
  27. 27Deep-fry at 180°C until golden on both sides.
  28. 28Cool completely, then poke a hole for filling.
  29. 29Cool completely, then poke a hole for filling.
  30. 30Cool completely, then poke a hole for filling.
  31. 31Whisk egg yolks and sugar over a bain-marie until pale and thick.
  32. 32Whisk egg yolks and sugar over a bain-marie until pale and thick.
  33. 33Whisk egg yolks and sugar over a bain-marie until pale and thick.
  34. 34Remove from heat, then mix in espresso and mascarpone until smooth.
  35. 35Remove from heat, then mix in espresso and mascarpone until smooth.
  36. 36Remove from heat, then mix in espresso and mascarpone until smooth.
  37. 37Bloom gelatin in water.
  38. 38Bloom gelatin in water.
  39. 39Bloom gelatin in water.
  40. 40Heat cream, pour over white chocolate, then stir in gelatin.
  41. 41Heat cream, pour over white chocolate, then stir in gelatin.
  42. 42Heat cream, pour over white chocolate, then stir in gelatin.
  43. 43Chill until thick, then whip until fluffy.
  44. 44Chill until thick, then whip until fluffy.
  45. 45Chill until thick, then whip until fluffy.
  46. 46Whip white chocolate ganache + coffee mascarpone + vanilla paste together.
  47. 47Whip white chocolate ganache + coffee mascarpone + vanilla paste together.
  48. 48Whip white chocolate ganache + coffee mascarpone + vanilla paste together.
  49. 49Transfer to a piping bag and fill donuts.
  50. 50Transfer to a piping bag and fill donuts.
  51. 51Transfer to a piping bag and fill donuts.
  52. 52Combine all chocolate dip ingredients in a bowl.
  53. 53Combine all chocolate dip ingredients in a bowl.
  54. 54Combine all chocolate dip ingredients in a bowl.
  55. 55Microwave for 30 seconds, stir until smooth and pourable (add more hot water if needed).
  56. 56Microwave for 30 seconds, stir until smooth and pourable (add more hot water if needed).
  57. 57Microwave for 30 seconds, stir until smooth and pourable (add more hot water if needed).
  58. 58Dip donut tops in chocolate sauce.
  59. 59Dip donut tops in chocolate sauce.
  60. 60Dip donut tops in chocolate sauce.
  61. 61Dust lightly with cocoa powder.
  62. 62Dust lightly with cocoa powder.
  63. 63Dust lightly with cocoa powder.

Ingredients

  • 20 g bread flour
  • 20 g bread flour
  • 20 g bread flour
  • 80 ml semi-skimmed milk
  • 80 ml semi-skimmed milk
  • 80 ml semi-skimmed milk
  • 1.5 cups lukewarm milk
  • 1.5 cups lukewarm milk
  • 1.5 cups lukewarm milk
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 2.5 tsp instant yeast
  • 2.5 tsp instant yeast
  • 2.5 tsp instant yeast
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 3 small eggs
  • 3 small eggs
  • 3 small eggs
  • 76 g butter, softened
  • 76 g butter, softened
  • 76 g butter, softened
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 4.5 cups bread flour
  • 200 g white chocolate
  • 200 g white chocolate
  • 200 g white chocolate
  • 300 g double cream
  • 300 g double cream
  • 300 g double cream
  • 1.5 tsp gelatin powder
  • 1.5 tsp gelatin powder
  • 1.5 tsp gelatin powder
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 250 g mascarpone
  • 250 g mascarpone
  • 250 g mascarpone
  • 100 ml espresso ☕️
  • 100 ml espresso ☕️
  • 100 ml espresso ☕️
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 1 tsp vanilla paste
  • 100 g dark or milk chocolate
  • 100 g dark or milk chocolate
  • 100 g dark or milk chocolate
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 1 cup icing sugar
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 5 tbsp unsalted butter
  • 5 tbsp unsalted butter
  • 5 tbsp unsalted butter
  • 25 ml hot water
  • 25 ml hot water
  • 25 ml hot water
  • Cocoa powder, for dusting
  • Cocoa powder, for dusting
  • Cocoa powder, for dusting

Equipment

saucepanmixerpiping bag

Tips

  • Use Tangzhong for ultra-soft donuts.
  • Knead dough until smooth and elastic.
  • Chill ganache until thick before whipping.
  • Add more hot water to chocolate dip if needed for pourable consistency.
TIRAMISU DONUTS ☕️🍫🍩 | Clip Recipe