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Baileys custard-filled doughnuts
Baileys custard-filled doughnuts
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Decadent cinnamon doughnuts with a luscious custard center that will leave you craving more.
Ingredients:
  • Canola oil, to deep-fry
  • 60ml (1/4 cup) warm water
  • 3 tsp dried yeast
  • 270g (1 1/4 cups) caster sugar, plus 1/4 tsp, extra
  • 525g (3 1/2 cups) plain flour
  • 185ml (3/4 cup) buttermilk
  • 2 eggs, lightly whisked
  • 60g butter, melted, cooled
  • 0.63 gm ground cinnamon
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 435ml (1 3/4 cups) milk
  • 60ml (1/4 cup) Original Irish Cream liqueur
  • 100g (1/2 cup, firmly packed) brown sugar
  • 160ml (2/3 cup) pouring cream
  • 80g butter, chopped
Instructions:
  • Combine water, yeast, and 1/4 teaspoon of sugar in a small jug until yeast dissolves. Let it sit for 5 minutes until frothy. In a large bowl, sift flour and add 55g (1/4 cup) sugar. Create a well in the center and pour in the yeast mixture, buttermilk, eggs, and butter. Mix until a dough forms. Knead the dough on a floured surface until smooth. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 hours until doubled in size.
  • To prepare the Baileys custard, whisk together egg yolks, sugar, and cornflour until thick. Slowly whisk in the milk. Transfer the mixture to a saucepan and cook over medium heat until it boils and thickens, about 4-5 minutes. Add Baileys, strain the custard through a sieve into a bowl, cover with plastic wrap to prevent a skin from forming, and let it cool slightly.
  • To make the butterscotch sauce, simply mix all the ingredients in a small saucepan. Cook over medium heat until the butter has melted. Let it come to a boil, then lower the heat and simmer for 3-5 minutes until it thickens slightly. Allow it to cool until warm before using.
  • Prepare one baking tray lined with parchment paper and lightly dust with flour. Then, line another baking tray with paper towel. Punch down the dough and knead on a lightly floured surface until smooth for about 2 minutes. Roll out the dough to a thickness of about 2cm. Allow the dough to rest for 2 minutes. Use a 7cm round cutter to cut out rounds from the dough. Place the rounds on the floured tray and let them sit in a warm place for 20 minutes or until they rise by half.
  • Fill a large saucepan with enough oil to come up 10cm on the side. Heat over medium heat until the oil reaches 180°C on a thermometer. Deep-fry the doughnuts in batches for 30-40 seconds per side until they are puffed and golden. Use a slotted spoon to transfer them to a lined tray. While still warm, toss them in a mixture of cinnamon and the remaining 215g (1 cup) caster sugar.
  • Beat the Baileys custard with a wooden spoon until loosened. Spoon it into a piping bag with a 5mm plain nozzle. Insert the nozzle into the doughnuts' side (or create a small hole with a knife) and pipe the custard inside. Serve with a delicious drizzle of warm butterscotch sauce.

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