Jelly and Bavarian Cream get all the press when it comes to filled doughnuts. What about Irish Cream Doughnuts? Yeah, these are good.
Yeah, we should be weaning ourselves off of the post holiday sugar binge with healthy salads and spinach smoothies. But seriously? What’s one more doughnut going to hurt? When Carrie and Brandy suggested a full week of doughnut popping recipes I jumped on board.
I recently heard a quote, “Today’s food is next month’s body”… well… those skinny jeans aren’t going to fit in February – because I promise these recipes are going to have you drooling at your computer screen all week long.
Doughnuts Can Be Intimidating
There is a lot of hot oil involved, but if you use a properly sized Dutch Oven or Heavy Pot, you shouldn’t have to worry excessively about that. Just make sure to always leave a few inches from the top of the oil to the edge of the pot. It will get higher when you add the doughnuts, so be conservative here.. Also, a wire basket scoop is a huge help. I have the one I’ve used linked in the recipe.
Grab your sprinkles and coffee. Lets jump face first into #DoughnutWeek! (oh, and let’s not even mention the swag, and all the chances you have to win it!)
Irish Cream Filled Doughnuts!
Be sure to check out the spectacular doughnut recipes the rest of the ladies are bringing to the party:
Salted Maple Doughnut Ice Cream Sandwiches via Bakeaholic Mama
Strawberry Cheesecake Donuts From Baked By Rachel
Triple Coconut Donut by Table for Two
Chocolate Pumpkin Donut Holes with Amaretto Glaze via Running to the Kitchen
Spiced Banana Donut Holes from Healthy Delicious
Chai Spiced Donut Muffins by Jelly Toast
Peanut Butter and Jelly Doughnuts via Nutmeg Nanny
Spiced Baked Doughnuts with Nacho Chili Cheese (OMG!) from Climbing Grier Mountain
Chocolate Stout Maple Bar by Wanna be a Country Cleaver
Kahlua Chocolate with Cream Cheese Icing via Farm Girl Gourmet
If you’ve tried my filled Irish Cream Doughnuts recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
More Doughnuts!
Chocolate Banana Doughnuts
Bourbon Bacon Doughnuts
Irish Cream Filled Doughnuts
AmericanEquipment
Ingredients
For the Doughnuts
- 2 1/2 tsp active dry yeast - 1 small package
- 2/3 cup milk - at room temperature
- 3 1/2 cups flour
- 1 1/3 cups sugar - divided
- 2 tsp salt
- 3 eggs
- 7 tbsp unsalted butter - at room temperature, cut into small cubes
- Canola oil - for frying
For the Filling
- 2 tbsp Irish cream
- 1 cup heavy cream
- 1 tbsp sugar
Instructions
Make the Doughnuts
- Place milk and yeast in the bowl of your stand mixer and allow to sit for 1 minute.
- Add the dough hook and mix in the flour, 1/3 cup of the sugar, salt, and eggs. Mix on low speed until dough starts to come together, about 5 minutes.
- Add the butter, a few pieces at a time, and mix until he dough becomes smooth and starts forms a ball, about 5 minutes longer.
- Turn the dough out and form into a ball. Wrap tightly with plastic wrap and refrigerate over night.
- Flour a large baking sheet; Set aside.
- Turn out the dough onto a floured work surface and roll out to 1/2" thick.
- Using a 3 to 4 inch round dough cutter, cut out 9 rounds and place on the floured baking sheet.
- Cover tightly with greased plastic wrap and set side. Let sit in a warm dry spot for 2 to 3 hours, until doubled in size.
- Heat oil in a pan with high sides or fryer to 350 degrees. Line a rack with paper towels. Place remaining sugar in a paper bag.
- Working in batches, when the oil is hot, fry doughnuts, for 2 to 3 minutes a side, 2 or 3 at a time. Carefully flip, and continue to fry 2 to 3 minutes longer, until golden.
- Using a slotted spoon or wire basket, let oil drip from doughnuts, then transfer doughnuts carefully to sugar bag. Shake to cover doughnuts.
- Let cool on paper towel lined rack. Repeat until all doughnuts are fried.
- Let cool completely.
Meanwhile, make the Irish cream filling.
- Whisk the Irish cream, heavy cream, and sugar over high speed with whisk attachment in a clean mixing bowl until peaks form.
- Spoon into a piping bag fitted with a small star tip.
- When doughnuts are cool, pop the piping bag filled with cream into the center of a doughnut, squeeze to fill until a bit pops out, making sure there is a good amount of filling in each doughnut.
- Repeat until all doughnuts are filled.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
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Carrie @ Bakeaholic Mama says
I love love love your photos! Thank you so much for participating this week, it’s been fun!
Rachel @ Baked by Rachel says
I love that we both stuffed donuts! These look amazing!
Katrina @ Warm Vanilla Sugar says
Aww man!! These sound dreamy!
steph@stephsbitebybite says
HOLY CRAP!! I swear your goal must be to torture me. Can I please get on a plane right now to your house. We could just eat these all days and talk about bikes and running!
Haley @ The Girly Girl Cooks says
I like the way you make donuts! I am all over these Irish cream filled doughnuts! *drooling*
Gina @ Running to the Kitchen says
After Amaretto, Irish cream is my dessert booze of choice. love these!
Julie @ Table for Two says
Oh my lord, these look fantastic!!
Lauren @ Healthy Delicious says
Oh heck yes. And could those photos be any more gorgeous?!
RavieNomNoms says
::drools::
::drooooooollllllsss::
::wipes bottom lip::
Dude, seriously? Those look f*cking phenomenal.
Heather | Farmgirl Gourmet says
Kita, Kita, Kita. I’ll take 6. Thanks. 🙂 These look amazing and skinny jeans are for March anyway. 🙂
Lauren @ Climbing Grier Mountain says
So, funny that you posted Irish cream filled doughnuts because the hubs is currently in Dublin! Fill me up these bad boys!
Allison says
Um, good thing I don’t diet. I’d totally blow it with all the donut recipes. So yummy! I can’t wait to try this one.
Belinda @zomppa says
No skinny jeans! These are so worth keeping the sweat pants.
Theresa Keener says
The pin button is not working
Zainab @ Blahnik Baker says
Ooooo irish cream stuffed. Love these!! And I love your photos too 🙂
Megan says
To hell with carb counting and resolutions – I want a stack of these!!
Sara says
These look AMAZING – wow!!!!!
Emily {Jelly Toast} says
Oh my goodness, Kita! These photos (and doughnuts) are absolutely stunning!! I love the warm tones you captured – it makes the entire scene so inviting I just want to dive into that pile of doughnuts! Love, love, love these!!
Nutmeg Nanny says
Yes, yes, yes! My husband and I have been making Irish coffee almost every night so these doughnuts are right up our alley. I cannot wait to try these! I feel like we need to get together in real life and make doughnuts 🙂
Carla says
I have some Irish cream ready to crack open to make these babies right now.
Katrina @ In Katrina's Kitchen says
Seriously just gasped out loud when I saw this. For the LOVE!
Paula Brown says
I love doughnuts. Please someone make a blueberry filled baked doughnut recipe!
dina says
they look so delicious!
Jill Roberts @ WellnessGeeky says
Gorgeous photos and amazing looking irish cream filled doughnuts! I’d love to make this for my family Christmas morning. Do you think it would be possible to make this the 23rd, let it cool and then seal up and then reheat Christmas morning?
Kita says
Hi Jill, thank you so much for reaching out to me. For the dough, I may proof it the day before, and prepare it the morning of. Most baked goods, I’m ok with prepping a day or two ahead, but with doughnuts in particular, I feel like the fresher the better! I am sorry that I don’t have a better fix for you. Please let me know if you try these. Merry Christmas!