These Baileys Custard-Filled Doughnuts are too good to be true
Food & Drink

These Baileys Custard-Filled Doughnuts are too good to be true

TO CELEBRATE National Cream-Filled Doughnut Day, we're letting you in on a little secret.

Since time immemorial, dessert-lovers and sweet-tooths the world over have had to make an agonising choice:

Custard or cream.

You're either on one team or the other, right? You might occasionally mix it up, but ultimately you're still left with a eyebrow-furrowing decision every time that gorgeous apple-pie comes out of the oven.

But here's our little secret ... you can have both.

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This delightful doughnut recipe infuses Baileys Irish Cream with custard, and the result is ... well ... simply mouthwatering.

Laced with sugar, cinnamon and smothered in a butterscotch sauce, we promise that you'll never have just one.

To make a batch, here's everything you need to know, courtesy of taste.com:

Courtesy of taste.com

What you will need:

  • 60ml (1/4 cup) warm water
  • 3 teaspoon dried yeast
  • 270g (11/4 cups) caster sugar, plus 1/4 tsp, extra
  • 525g (3 1/2 cups) plain flour
  • 185ml (3/4 cup) buttermilk
  • 2 eggs, lightly whisked
  • 60g butter, melted, cooled
  • Canola oil, to deep-fry
  • 1/4 teaspoon ground cinnamon
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For the Baileys custard:

  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) cornflour
  • 435ml (1 3/4 cups) milk
  • 60ml (1/4 cup) Baileys Original Irish Cream liqueur

For the butterscotch sauce:

  • 100g (1/2 cup, firmly packed) brown sugar
  • 160ml (2/3 cup) pouring cream
  • 80g butter, chopped

Courtesy of taste.com

How to make it:

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  • Stir together the water, yeast and 1/4 teaspoon of sugar in a small jug until the yeast has dissolved. Set aside for 5 minutes or until frothy. Sift flour and 55g (1/4 cup) sugar into a large bowl. Make a well in the centre.
  • Stir in the yeast mixture, buttermilk, eggs and butter. Stir until mixture forms a dough. Transfer to a lightly floured surface and knead until smooth. Place dough in a large greased bowl. Cover with plastic wrap and set aside in a warm place for 1 1/2 hours or until doubled in size.
  • To make the Baileys custard, whisk the egg yolks, sugar and cornflour in a bowl until thick. Gradually whisk in the milk. Transfer to a saucepan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Stir in Baileys. Strain custard through a sieve into a bowl. Cover surface with plastic wrap (to avoid a skin forming). Set aside to cool slightly.
  • For the butterscotch sauce, combine all the ingredients in a small saucepan. Stir over medium heat until butter has melted. Bring to the boil, then reduce heat and simmer for 3-5 minutes, until thickened slightly. Set aside to cool until warm.
  • Line a baking tray with baking paper. Sprinkle lightly with flour. Line another baking tray with paper towel. Punch down the dough and knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until about 2cm thick. Allow the dough to rest for 2 minutes. Use a 7cm round cutter to cut rounds from the dough. Transfer to the floured tray. Set aside in a warm place for 20 minutes or until risen by half.
  • Pour enough oil into a large saucepan to come 10cm up the side. Heat over medium heat until the oil reaches 180°C on a cook’s thermometer. Deep-fry the doughnuts, in batches, for 30-40 seconds each side or until puffed and golden. Use a slotted spoon to transfer to remaining lined tray. While warm, toss in combined cinnamon and remaining 215g (1 cup) caster sugar.
  • Use a wooden spoon to beat the Baileys custard to loosen. Spoon into a piping bag fitted with a 5mm plain nozzle. Push the nozzle into the side of the doughnuts (or make a small hole with a knife first) and pipe in the custard. Serve drizzled with warm butterscotch sauce.