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.
Irish Cream Filled Doughnuts
For the Doughnuts
- 2 ½ teaspoon active dry yeast - 1 small package
- ⅔ cup milk - at room temperature
- 3 ½ cups flour
- 1 ⅓ cups sugar - divided
- 2 teaspoon salt
- 3 eggs
- 7 tablespoon unsalted butter - at room temperature, cut into small cubes
- Canola oil - for frying
For the Filling
- 2 tablespoon Irish cream
- 1 cup heavy cream
- 1 tablespoon sugar
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, ⅓ 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 ½" 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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