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SERVINGS: 8
PREPARATION TIME: 2 HOURS

DONUT

Add all ingredients in mixer and mix for 30 minutes. Roll out dough 1/4 inch thick and cut with mini round cutter. Let proof for 30 minutes; then fry in 400°F oil until done. Let cool and set aside.

TIRAMISU CREAM

Whip heavy cream and S&D Espresso Coffee Extract together to form medium peaks; refrigerate. Whip yolks, sugar, and Kahlúa® over heat until egg mixture reaches 175°F. Add to mixer and whip until cool. Fold egg mix into soften mascarpone, then fold in heavy cream.

COFFEE GLAZE AND DUSTING

Add all wet ingredients to mixer, then add powdered sugar and mix. Fill donut with tiramisu filling, dip into coffee glaze and dust top with cocoa powder.

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Ingredients

DONUT

26.7 oz. bread flour
.75 oz. yeast
.45 oz. salt
2.7 oz. sugar
3.6 oz. hi-ratio cake
shortening
14.25 water

TIRAMISU CREAM

1 tbsp. S&D Espresso Coffee
Extract
16 oz. heavy cream
5 oz. egg yolks
6 oz. sugar
6 oz. Kahlúa®
16 oz. mascarpone

COFFEE GLAZE

3 tbsp. S&D Espresso Coffee
Extract
5 oz. water
1/2 lemon, juiced
40 oz. powdered sugar

DUSTING

.5 oz. cocoa powder

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