Coffee and Baileys Doughnuts
Doughnuts filled with Irish cream liqueur flavoured filling, topped with coffee icing and a drizzle of chocolate
Servings: 9
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.