Baileys Coffee Doughnuts

Fluffy Doughnuts filled with an indulgent Baileys Cream and topped with a rich coffee glaze.

Filled with a custard flavoured with Irish cream liqueur and covered in a coffee icing, a drizzle of chocolate and a chocolate covered coffee bean these Coffee and Irish Cream Doughnuts are a little bit naughty but very very nice.

Perfect for St.patrick's Day, Festive Holidays or anytime you are in need of an indulgent treat.

I'm going to confess up front, that I have always preferred a simple jam doughnut fan over some of the over-fussy flavoured doughnuts you often see now.  As a young girl one of my favourite jobs in the family bakery was filling the doughnuts with jam. A treat in the school holidays as they were only made on Tuesday and Thursdays when I was usually at school.

They were always sold out by the imte I got home from school so they were a school holiday time treat. A good very fresh jam doughnut is still one of my favourite treats.

I challenged myself to make a doughnut that could vie for equal place with a traditional jam doughnut in my affections. And I just might have succeeded.

The idea of a Coffee and Baileys Doughnut sprang to mind almost immediately. I love all things coffee, and Irish Cream liqueur is one of my go to flavourings in bakes and confectionery, so the decision was made.

Irish Cream liqueur pairs perfectly with coffee. The roasted notes from the coffee cut through the rich sweetness of Baileys. Together they create a balanced warming flavour perfect for a doughnut. I think these are delicious and I hope you will too.

Ingredients

See recipe card for full instructions and quantities.

For the Dougnut Dough

• Flour - strong plain flour often called bread flour it has a higher gluten content which is helps forms the light open structure of yeasted doughs.
•  fast-action yeast - also called instant Yeast or easy blend yeast
• Caster sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones. 
• Salt
• Butter - I use lightly salted
• Egg - I used a large egg for this recipe
• Milk - should be luke warm and feel neither hot nor cold to the touch.
• Oil - for deep frying Sunflower, corn oil, vegetable oil, rapeseed oil or other neutral-tasting oil

You will also need:

For the Baileys cream filling

• Milk - whole milk gives the creamiest texture
• Caster sugar - I use golden caster sugar for most of my baking.
• Egg yolk- from 1 large egg
• Cornflour - (US = cornstarch)
• Vanilla extract - a good flavour base
• Butter - adds richness
• Irish cream liqueur (eg Baileys) - adds creamy sweetness, Irish whiskey for added depth of flavour.

To Decorate (optional)

• Dark Chocolate ( melted)
• Chocolate coated coffee beans

Coffee Choices

For this recipe Instant espresso powder is probably the best choice as it is the easiest form to get a good concentrated coffee flavour. Other instant coffee can be used, but will not be as strong.

Fresh espresso is rich in flavour but adds extra liquid, so the icing may become too runny before you have enough coffee flavour. Filter coffee is not concentrated enough.

Glazes and Fillings: 4 Alternatives

• Try making smaller doughnuts - remember frying time will be reduced.
• Don't Like Baileys? Double the amount of vanilla extract and leave out the Baileys.
• Can't have too much coffee! - replace the baileys with strong coffee in the cream too.
• More Baileys - Add some Baileys to the glaze as well as coffee or omit the coffee altogther and go all out Irish Cream.

How to make Baileys Coffee Doughnuts step by step

Don't be put off by the number of steps, they are all quite easy. Just allow plenty of time for the doughnuts to rise and even if you have never made doughnuts before you will be surprised how easy they are to make.

Step 1

Mix the flour, yeast, sugar and salt in a mixing bowl.

Step 2

Rub in the butter.

Step 3

Add the egg and most of the milk.

Step 4

Mix to a soft slightly sticky dough adding remaining milk if required,

Step 5

Knead well for at least 5 minutes by hand or using a stand mixer and dough hook.

Step 6

The dough will loose its stickiness and become stretchy when it is sufficiently kneaded.

Step 7

Shape into a ball and place in a lightly oiled bowl.

Step 8

Cover and leave in a warm place until doubled in size.

Step 9

Once risen, knock back and lightly knead. Divide into 9 and roll each piece into balls.

Step 10

Place on a lightly oiled baking sheet cover and leave to double in size again.

Step 11

Deep fry until golden on one side then flip over.

Step 12

Continue to fry until golden all over. Remove with a draining spoon and place on a tray lined with kitchen paper to drain.

To make the Baileys filling

Step 1

Place the cornflour, sugar, egg yolk and vanilla together in a bowl.

Step 2

Whisk together form a smooth paste.

Step 3

Heat the remaining milk, then gradually whisk into the cornflour mixture.

Step 4

Return to the pan and cook gently whisking all the time until the custard thickens.

Step 5

Add the butter and stir until melted and combined.

Step 6

Allow to cool slightly before stirring in the Baileys.

To complete

Step 1

Fill the doughnuts with the Baileys cream

Step 2

Mix the icing sugar and coffee together to form a smooth icing.

Step 3

Dip the filled doughnuts in the icing to coat the top and place on a tray.

Step 4

Decorate with a little melted chocolate and chocolate coated coffee bean if desired. Enjoy!

Filling the doughnut can be a little tricky. If you have difficulty getting the nozzle into the doughnuts use a large skewer to wiggle a hole into it first.  Pipe into the side of the doughnut and stop when resistance builds,

How to serve

It goes without saying that these pair perfectly with a coffee, be it black coffee or a frothy cappuccino. But I wouldn't say no to one with a cup of tea either.

If serving for dessert, you could even serve with a shot of Baileys or Baileys on the rocks.

They are perfect for St. Patrick's Day or a Festive brunch.

Storage

The finished doughnuts are best eaten or can be kept in a cool place for up to 24 hours.

Unfilled doughnuts will keep in an airtight container for up to 2 days, Or frozen for up to 1 month. Thaw at room temperature then refresh in an oven 160C (310F) for about 5 minutes ( a little quicker if you use an air fryer).

📖 Recipe

Coffee and Baileys Doughnuts

Doughnuts filled with Irish cream liqueur flavoured filling, topped with coffee icing and a drizzle of chocolate

Course afternoon tea, Cake, Dessert, morning coffee

Cuisine British

Keyword Fried, Irish Cream

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Prooving and rising 3 hours hrs

Servings 9

Author Jacqueline Bellefontaine

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Equipment

• hand whisk
• deep fat fryer
• piping bag and plain nozzle

Ingredients

for the doughnuts

• 250 g (9oz) strong plain flour plus extra for dusting
• 1 tablespoon fast-action yeast
• 2 tablespoon caster sugar
• ½ teaspoon salt
• 25 g (1oz) butter
• 1 large free-range egg
• 100 ml (3½floz) luke-warm milk
• oil for deep frying

for the Irish cream filling

• 125 ml (4floz) whole milk
• 25 g (1oz) golden caster sugar
• 1 large free-range egg yolk
• 2 teaspoon cornflour
• ¼ teaspoon vanilla extract
• 10 g (½oz) butter
• 1 tablespoon Irish cream liqueur

for the coffee icing

• 125 g (4floz) icing sugar
• 2 tablespoon extra strong coffee

to decorate (optional)

• 25 g (2oz) dark chocolate melted
• 9 chocolate coated coffee beans

Instructions

To make the doughnuts

• Sift 250g flour into a large mixing bowl and stir in 1 tablespoon yeast, 2 tablespoons sugar and ½ teaspoon salt. Add 25g butter and rub into the flour until well distributed.
• Make a well in the centre and drop in the egg and add most of the 100ml warm milk. Mix to a soft sticky dough adding the remaining milk if required.
• Lightly dust the work surface with a little flour and turn out the dough. Knead for a few minutes until the dough has lost most of its stickiness. Take care not to add too much extra flour as you work it or the dough will become tough.
• Shape into a ball and place in a large lightly oiled bowl. Cover and leave in a warm place for 1½ - 2 hours or until the dough has doubled in size.
• Knock back the dough and tip it out into the work surface a lightly knead. Divide into 9 equal pieces and roll into balls. Place on a lightly oiled baking sheet. Loosely cover and leave in a warm place for about 30-45 minutes.
• Heat the oil in a deep fat fryer to 170℃ (340°F). Carefully lower the doughnuts into the hot oil and cook in batches for 4-5 minutes turning until golden all over. Remove from the hot oil with a draining spoon and place on a tray lined with kitchen paper to drain.

Make the Baileys filing

• While the doughnuts are prooving, make the filling. Place 125ml milk in a saucepan and heat until almost boiling.
• Whisk 25g sugar, 1 egg yolk, 2 teaspoons cornflour and ¼ teaspoonvanilla extract together in a large bowl. Gradually whisk in the hot milk until well combined. Return to the pan. Cook gently, stirring, until the mixture thickens.
• Remove from the heat and return to the bowl. Add 10g butter and stir until melted Cover with a sheet of baking parchment and leave to cool, then chill until required.
• When the doughnuts are cooked allow to cool slightly. Stir the Irish cream liquer into the cooled custard and spoon into a piping bag fitted with a plain nozzle.
• Push the nozzle into each doughnut squeezing a little custard into the centre of each doughnut.

To make the coffee icing

• Sift 125g icing sugar into a bowl and stir in enough coffee to make smooth icing, about 2 tablespoons. Dip each doughnut into the icing to coat the top of doughnut. Stand on a baking sheet or tray and allow to set.

To decorate, if desired

• Spoon 25g melted chocolate into a small piping bag and drizzle back and forth over the doughnuts before the icing has set. Top with a chocolate coated coffee bean and leave to set

Notes

CAUTION:

• Take extreme care when deep frying.
• Use a deep fat fryer if you have one. If cooking in a pan, never fill more than one-third full with oil and never leave unattended, even for just a moment.
• Take care not to drop the doughnuts into the hot oil by lowering them into the oil gently.

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This recipe was first posted on Recipes Made Easy before being updated and rewritten for Only Crumbs Remain.