Chocolate Irish Cream Filled Donuts
So, do you think the Irish like donuts?
Who am I kidding, everybody like donuts. Especially donuts filled with chocolate Irish cream filling.
Hey, it’s March 1st after all.
Wow, it’s March 1st. How in the heck did that happen?
Really, time is just flying by. Don’t you kind of wish time would just slow down?
I have been wanting to post a donut recipe for a while now. But I did not want to show you guys a donut recipe you have seen a million times. Not that those traditional donuts are not good. They are actually favorites around here and I am sure at some point or another I will end up posting a few. Because really who can turn down a fresh glazed donut?
Today though, I am sharing a recipe worthy of those calories. I mean, if you’re gonna eat a real donut in all its fried glory it better be good. Really good. Preferably with chocolate, but like I said glazed are good too.
So when I was staring at my cute little planner from Target, scribbling in all sorts of stuff that normal people probably do not use a planner for … what, you guys don’t write donut’s in the space for March 1st? I realized that it was almost March 1st and then my Irish Donut was born.
I mean a donut filled with Irish Cream filling and then topped with Irish Cream Chocolate Ganache. Like, whoa I think the Irish would love me! I’m pretty sure these would make my “came over on a boat to Ellis Island at 18” great-grandmother proud!
I made these last Friday, took my obsessive amount of pictures and then the family devoured them. When I brought some to my mom she said, between mouthfuls “Ok, I am like piging out over here.”. And she said she did not really like donuts. Right. Oh MY GOSH and Asher was so excited. Like, all she said all day was donuts, donuts, donuts! I of course left the Irish Cream out of her’s. If you have kids just divide the ganache and filling in half before you add the Irish Cream and replace the Irish Cream with Vanilla. Still equally delicious! Pretty sure ate these after every meal.
Between all the people coming in and out of our house (the spring break crowd is about to hit. Yikes, Christmas all over again.) the donuts went fast. So, I felt in order to properly write this post I needed to make more. Well really, everyone just wanted more. Once you start, you just can’t stop.
Now, we are not really huge fans of custard around here, but we love mousse. So the cream filling in the middle is almost like mousse, really light and airy. It’s totally addicting and the Bailey’s Irish Cream adds great flavor. Then the ganache is just so chocolaty. Together they make for one seriously awesome and fun donut. Perfect for St. Patrick’s Day. The Irish certainly know how to do it up right!
Chocolate Irish Cream Filled Donuts
- 1 1/8 cups milk warm
- 1/4 cup sugar
- 2 1/4 teaspoons instant or active dry yeast one package
- 2 whole large eggs beaten
- 1 1/4 stick unsalted butter melted
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- Chocolate Irish Cream Filling:
- 2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 2 tablespoon dutch cocoa powder
- 2 tablespoon Irish Cream liqueur I used Bailey's
- 6 ounces semi sweet chocolate chips
- Chocolate Ganache:
- 1 cup heavy cream
- 9 ounces bittersweet chocolate chopped
- 1 tablespoon butter
- 1 tablespoon Irish cream liqueur I used Bailey's
- Make the doughnuts: make sure the milk is warm, but not overly hot. Add the sugar to milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes.
- Melt the butter in separate bowl, add the beaten eggs to the melted butter, stirring constantly to make sure the butters not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. With the mixer on medium-low speed, pour in the yeast mixture.
- Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. With the mixer still going, add the salt and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Allow the dough to sit in the bowl undisturbed for 10 minutes. After 10 minutes, transfer the dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
- Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can. Place the doughnuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour (mine were good to go after 50 minutes). Doughuts should be puffy and airy.
- Well the doughnuts rise make the filling and ganche. For the filling place the heavy whipping cream in a stand mixer bowl with a whisk attachment, beat heavy whipping cream on medium high setting.When whipping cream starts to set, slowly add in the powdered sugar, cocoa powder and Irish Cream. Beat on high until stiff peaks form, about 1 1/2 minutes on medium-high setting. Melt the chocolate chips in a microwave safe bowl until melted (I do this on 30 second intervals stirring in between each). Remove about one cup of the chocolate cream and whisk with the melted chocolate until there are no clumps and the mixture is silky and smooth (just keep whisking, it took me about 3-5 five minutes, but I was using a fork.). Add the mixture to the chocolate cream or gently fold into the cream until there are no streaks, being careful not to deflate the peaks. Refrigerate until needed.
- To make the ganche combine the heavy cream and bittersweet chocolate in a medium saucepan or a microwaveable bowl. Heat on medium low until chips are melted and can be stirred smooth. If using the microwave, heat at 30 second intervals until completely melted and mixture can be stirred smooth. Add butter in and stir until melted. Add Irish cream liqueur.
- Once the doughnuts have risen, heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees.Do not let it get hotter than 380 degrees! Working with one or two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side. Being careful because they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place doughnut on several layers of paper towels. Repeat with remaining doughnuts. Allow doughnuts to cool, about 25 minutes before filling.
- Using a pastry bag or simply a ziplock bag (or even a spoon), poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. Dip the donut in the ganache and allow to set about 5 minutes. Then stuff your face!
- Donuts adapted from the Pioneer Women
It’s Friday, have a donut. They’re Lucky!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training