The doughnuts that you know and love, but filled with coffee-spiked mascarpone.
- 5 gm dried yeast
- 300 gm plain flour (2 cups)
- 30 gm caster sugar, plus extra for dusting
- 2 eggs
- Finely grated rind of 1 lemon
- 130 gm butter, softened
- For deep-frying: vegetable oil
- 500 ml milk (2 cups)
- 100 gm coffee beans
- 50 ml Marsala
- 1 vanilla bean, split, seeds scraped
- 130 gm caster sugar
- 6 egg yolks
- 50 gm plain flour (1/3 cup)
- 50 gm mascarpone
- 50 gm dark chocolate (55% cocoa solids), finely chopped
- 1Stir yeast and 75ml warm water in a jug until yeast dissolves. Combine with flour, sugar, eggs, lemon rind and 1 tsp fine sea salt flakes in an electric mixer fitted with a dough hook and
knead on low speed until smooth and elastic (6-8 minutes). Knead in butter, a quarter at a time, mixing well between additions. Transfer to a lightly floured bowl, cover with plastic wrap and set aside until doubled in size (1½ hours). Knock back, cover with plastic wrap and refrigerate overnight to rest.
- 2For tiramisù cream, warm milk, coffee beans, Marsala, and vanilla in a saucepan over medium heat, then set aside to infuse (30 minutes). Whisk sugar and yolks in a bowl until pale and fluffy (3-4 minutes), then add flour, whisk to combine and set aside. Return milk mixture to heat and bring to just below the boil, strain through a fine sieve into a large jug, then, while whisking continously, pour in a thin steady stream through a fine sieve into yolk mixture. Pour into a clean saucepan and whisk over medium heat until mixture is thick (6-8 minutes). Transfer to a large bowl, cover closely with plastic wrap and refrigerate until cold. Fold in mascarpone and chocolate, transfer to a piping bag fitted with a 1cm nozzle and refrigerate until required.
- 3Divide dough into 45gm pieces, roll each into a golf ball-sized ball and place on a lightly buttered oven tray, leaving space for proving. Cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
- 4Heat oil to 180C. Fry doughnuts in batches until golden and cooked through (2-3 minutes). Drain on absorbent paper and set aside to cool. Insert nozzle into doughnut centres and pipe in a little tiramisù cream. Dust with sugar and serve.
Note Begin this recipe a day ahead to rest the dough.