Irish Cream Filled Doughnuts

Ingredients

• 2.5 tsp active dry yeast (1 small package)
• 0.667 cup milk (At room temperature)
• 3.5 cups flour
• 1.333 cups sugar (Divided; reserve the remaining sugar for coating the fried doughnuts)
• 2 tsp salt
• 3 eggs
• 7 tbsp unsalted butter (At room temperature and cut into small cubes)
• canola oil (For frying)
• 2 tbsp Irish cream
• 1 cup heavy cream
• 1 tbsp sugar (For the Irish cream filling)

Steps

1. 1

   Place the room-temperature milk and active dry yeast in the bowl of a stand mixer. Let them sit for 1 minute.

2. 2

   Fit the mixer with a dough hook. Add the flour, 1/3 cup of the divided sugar, salt, and eggs. Mix on low speed until the dough starts to come together, about 5 minutes.

3. 3

   Add the room-temperature butter a few pieces at a time. Continue mixing until the dough becomes smooth and starts to form a ball, about 5 minutes longer.

4. 4

   Turn the dough out onto the work surface and form it into a ball. Wrap it tightly in plastic wrap and refrigerate overnight.

5. 5

   Flour a large baking sheet and set it aside.

6. 6

   Turn the chilled dough out onto a floured work surface and roll it to 1/2 inch thick.

7. 7

   Using a 3- to 4-inch round dough cutter, cut out 9 rounds. Place the rounds on the floured baking sheet.

8. 8

   Cover the dough rounds tightly with greased plastic wrap. Set them in a warm, dry spot and let them rise for 2 to 3 hours, until doubled in size.

9. 9

   Heat the canola oil in a high-sided pan or fryer to 350°F. Line a rack with paper towels. Place the remaining divided sugar in a paper bag.

10. 10

    Working in batches of 2 or 3, fry the doughnuts in the hot oil for 2 to 3 minutes per side. Carefully flip them and continue frying until golden.

11. 11

    Using a slotted spoon or wire basket, let the excess oil drip from each doughnut. Transfer the doughnuts to the paper bag of sugar and shake to coat.

12. 12

    Transfer the sugared doughnuts to the paper-towel-lined rack. Repeat the frying, draining, and coating process until all the doughnuts are fried.

13. 13

    Let the doughnuts cool completely.

14. 14

    Meanwhile, make the filling. In a clean mixing bowl, whisk the Irish cream, heavy cream, and 1 tablespoon sugar at high speed with the whisk attachment until peaks form.

15. 15

    Spoon the whipped Irish cream filling into a piping bag fitted with a small star tip.

16. 16

    Once the doughnuts are cool, insert the filled piping bag into the center of a doughnut. Squeeze to fill until a little filling pops out, ensuring each doughnut receives a good amount of filling.

17. 17

    Repeat the filling process until all the doughnuts are filled.

Notes

The source advises using a properly sized Dutch oven or heavy pot for frying and leaving several inches between the oil and the pot rim because the oil level rises when doughnuts are added. A wire basket scoop is helpful. The author recommends preparing doughnuts as close to serving as possible because they are best fresh.

Nutrition per serving

• dessert
• doughnuts
• fried
• filled
• vegetarian
• Irish cream
• yeast-raised
• holiday