Who can resist a fresh doughnut? Filled with a custard flavoured with Irish cream liqueur and covered in a coffee icing, a drizzle of chocolate and a chocolate covered coffee bean these Coffee and Irish Cream Doughnuts are a little bit naughty but very very nice.
I'm going to confess up front, I think that I am a bit of a jam doughnut fan over some of the fussy flavoured doughnuts you get now. As a little girl one of my favourite jobs in the family bakery was filling the doughnuts with jam. A treat in the school holidays as they were only made on Tuesday and Thursdays when I was usually at school. A fresh jam doughnut is still one of my favourite treats.
Given how much I love really fresh jam doughnuts, I realise that I should have shared the recipe for them on Recipes Made Easy by now and one day I will. For now though this post is the last of the 2018 series of recipes inspired by The Great British Bake Off TV show and something a little more glamorous is required.
The final has been broadcast, the winner decided and its another year before its back on our screens. I have to say I was a tad disappointed with the final this year, come on who bakes pitta bread on a campfire? So that was one challenge out. The showstopper challenge of a dessert featuring cake, pastry and biscuits in the form of a landscape. Really!! Well, that was not for me either.
So doughnuts it has to be. Much as I adore jam doughnuts they were not going to cut it on this occasion, so time to get my thinking cap on and get creative, my challenge to myself was to make a doughnut that could vie for equal place with a traditional jam doughnut in my affections. And I just might have succeeded.
I also like all things coffee so it wasn't long before the idea of Coffee and Irish Cream Doughnuts was born. Irish Cream liqueur is not one I particularly like to drink but I do like it as a flavouring in bakes and confectionery so the decision was made. The result - a fancy doughnut that I think is delicious and I really hope you will too.
Coffee and Irish Cream Doughnuts
for the doughnuts
- 250 g strong plain flour plus extra for dusting
- 1 tablespoon fast-action yeast
- 2 tablespoon caster sugar
- ½ teaspoon salt
- 25 g butter
- 1 large free-range egg
- 100 ml luke-warm milk
- oil for deep frying
for the Irish cream filling
- 125 ml full fat milk
- 25 g golden caster sugar
- 1 large free-range egg yolks
- 2 teaspoon cornflour
- ¼ teaspoon vanilla extract
- 10 g butter
- 1 tablespoon Irish cream liqueur
for the coffee icing
- 125 g icing sugar
- 2 tablespoon extra strong coffee
to decorate (optional)
- 25 g dark chocolate melted
- 9 chocolate coated coffee beans
- To make the doughnuts
- Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Add the butter and rub into the flour until well distributed.
- Make a well in the centre and drop in the egg and add most of the warm milk. Mix to a soft sticky dough adding the remaining milk if required.
- Lightly dust the work surface with a little flour and turn out the dough. Knead for a few minutes until the dough has lost most of its stickiness. Take care not to add too much extra flour as you work it or the dough will become tough.
- Shape into a ball and place in a large lightly oiled bowl. Cover and leave in a warm place for 1½ - 2 hours or until the dough has doubled in size.
- Knock back the dough and tip it out into the work surface a lightly knead. Divide into 9 equal pieces and roll into balls. Place on a lightly oiled baking sheet. Loosely cover and leave in a warm place for about 30-45 minutes.
- Heat the oil in a deep fat fryer to 170℃ (340°F). Carefully lower the doughnuts into the hot oil and cook in batches for 4-5 minutes turning until golden all over. Remove from the hot oil with a draining spoon and place on a tray lined with kitchen paper to drain.
- Make the Irish cream filing
- While the doughnuts are prooving, make the filling. Place the milk in a saucepan and heat until almost boiling.
- Whisk the sugar, egg yolks cornflour and vanilla paste together in a large bowl. Gradually whisk in the hot milk until well combined. Return to the pan. Cook gently, stirring, until the mixture thickens.
- Remove from the heat and return to the bowl. Add the butter and stir until melted Cover with a sheet of baking parchment and leave to cool, then chill until required.
- When the doughnuts are cooked allow to cool slightly. Stir the Irish cream liquer into the cooled custard and spoon into a piping bag fitted with a plain nozzle.
- Push the nozzle into each doughnut squeezing a little custard into the centre of each doughnut.
To make the coffee icing
- Sift the icing sugar into a bowl and stir in enough coffee to make smooth icing. Dip each doughnut into the icing to coat the top of doughnut. Stand on a baking sheet or tray and allow to set.
To decorate if desired
- Spoon the melted chocolate into a small piping bag and drizzle back and forth over the doughnuts before the icing has set. Top with a chocolate coated coffee bean and leave to set
Take care not to drop the doughnuts into the hot oil by lowering them into the oil gently. Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include optional decoration.)
Step by Step Coffee and Irish Cream Doughnuts
Filling the doughnut can be a little tricky. If you have difficulty getting the nozzle into the doughnuts use a large skewer to wiggle a hole into it first. You can nozzle just for filling doughnuts and the like but it is not really necessary just use a smallish plain nozzle (not the tiny writing nozzles). Alternatively, use a kitchen syringe or turkey baster.
More Great British Bake Off Inspired Recipes from Recipes Made Easy
GREAT BLOGGERS BAKE OFF 2018
This is the third year I have taken part in the Great Bloggers Bake Off hosted this year at Mummy Mishaps and Cassa Costello.’ A big thank you to Jenny at Mummy Mishaps for introducing me to it it has been such fun baking along and seeing what other bloggers have made. I think I have only missed a couple of episodes over the three years and have discovered some delicious new bakes along the way.