How to make tiramisu donuts step by step

Step 1 - preparations

• Crumble the yeast into bowls and add sugar. Add slightly warmed milk (lukewarm) and mix.
  15 g yeast, 1 teaspoon sugar, 150 ml milk
  
• Cover the bowl with a cloth and set aside in a warm place for about 20-30 minutes for the yeast to activate (they will significantly increase in volume and become thick).
  

Step 2 - Dough preparation for donuts

• To a large bowl, add flour, egg yolks, sugar, and vodka (if using).
  300 g all-purpose flour, 3 egg yolks, 30 g sugar, 1 tablespoon vodka
  
• Add the yeast starter and begin kneading the dough.
• Once the ingredients combine into a uniform dough, add the melted butter (but not hot) and knead the dough for another 5 minutes.
  30 g butter
  
• Cover the bowl with the kneaded dough with a cloth and set aside in a warm place for about an hour, until it doubles in volume.
  

Step 3 - Donut preparation

• Take the risen dough out onto a kitchen counter (you can lightly dust it with flour, but not too much!) and knead it briefly.
  
• Divide the dough into 9 portions - I measured the dough portions with a kitchen scale, about 60-63 grams.
  
• Form each portion of dough into a nice ball and place the donuts on pieces of cut baking paper.
  
• Cover the donuts with a cloth and let them rest for about 30 minutes to puff up.

Step 4 - preparing the donut filling

• While the donuts are rising, prepare the mascarpone filling - transfer the cheese to a bowl and mix with sugar and amaretto (if using) - sweeten to taste if you prefer sweeter creams.
  250 g mascarpone cheese, 25 g powdered sugar, 1 tablespoon amaretto
  
• Transfer the cream to a piping bag fitted with a nozzle - I used a Wilton star nozzle.

Step 5 - frying the donuts

• Pour oil into a saucepan or pot and heat it to about 180℃.
  1 liter oil
• Place the donuts into the hot oil, maximum 4 per batch (together with the paper - paper on the bottom), remove the detached papers and fry the donuts for about 2 minutes on one side.
  
• Flip the donuts to the other side and fry for another 2 minutes.
  
• Remove the donuts onto a paper towel to drain excess fat.
  

Step 6 - filling the donuts

• Gently slit the side of the donuts with a knife.
  
• Insert the piping bag with cream into the incision and squeeze out a portion of mascarpone cream.
  

Step 7 - preparation of coffee glaze for doughnuts

• Sift the powdered sugar into a bowl and add coffee in portions - mix thoroughly.
  150 g powdered sugar, 2-3 tablespoons coffee
  
• Dip the doughnuts in the glaze, or spread it over them with a spoon.