I have to be honest, I've been so uninspired to write. I made these Baileys Boston cream doughnuts last weekend and I had planned to post it last week but it's taken me a whole week to get started in writing this post. It's not that I'm not excited to share the recipe with you because these doughnuts were absolutely delicious. Doesn't get much better than fluffy doughnuts filled with a custard filling spiked with Baileys Irish Cream and then dipped into a dark chocolate glaze. But with Tristan and I getting married this month I have a lot of things that need to get done and my mind has been preoccupied. Anyway, it's better late than never, right?
Baileys Irish Cream is definitely the star of the show and I put it in both the custard filling and the chocolate glaze. I substituted Baileys for heavy cream in the custard and the result was brilliant. Although I made my custard while my dough was kneading in the bread machine, you can make it the night before and keep it chilled in the fridge.
Once the doughnuts have been fried and cooled, fill 'em up with that boozy Baileys Boston cream and dip 'em into the boozy chocolate glaze.
These Baileys Boston cream doughnuts are fluffy and full of sweet, boozy, creamy custard that pairs so well with the dark chocolate glaze. They're the perfect thing to celebrate an adult St. Patrick's Day with!
Will you be making something in celebrating St. Patty's Day?
One year ago: Strawberry chocolate rolls
Baileys Boston Cream Doughnuts
- 2¼ cups (286g) bread flour
- 2½ tablespoons granulated sugar
- ½ tablespoons fine sea salt
- 1 tablespoon milk powder
- ½ tablespoon active dry yeast
- 2½ tablespoons unsalted butter
- 1 large egg
- ½ cup (120ml) water
- 2 oz (57g) dark chocolate, chopped
- 2 tablespoons whole milk
- 1 tablespoon Baileys Irish Cream
- 1 teaspoon honey
- Place the bread flour, sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting.
- Take the dough out onto a floured surface and roll it out to about ½in (1.3cm).
- Cut out 3in (8cm) circles. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
- Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.
- If coating doughnuts with maple or granulated sugar, coat the doughnuts while they're still warm but cooled enough to touch.
- In a small saucepan, heat the milk, Baileys, and vanilla paste on medium heat until it reaches a boil. Once it reaches boiling point, take it off the heat.
- In a bowl, whisk the egg yolks and the sugar until it turns pale yellow. Sift in the cornstarch and flour and whisk until combined.
- While whisking continuously, add the warm milk and Baileys mixture one ladleful at a time. Once you've added all of the milk mixture, pour everything back into the saucepan and heat on medium heat and keep whisking. Cook the custard for 3 minutes after it reaches a boil. Pour the custard through a sieve into a clean bowl, and cover the bowl with plastic wrap. Make sure the plastic is touching the entire surface of the custard so it doesn't form a dry film.
- Refrigerate the custard until cold.
- In a small bowl, add the chopped dark chocolate and milk and heat for 30 seconds in the microwave. Stir together until smooth. Add the honey and Baileys and stir.
- Poke a hole in each doughnut using a chopstick or a small pairing knife.
- Put the custard into a piping bag fitted with a small nozzle like a Bismarck tip. Fill each doughnut with as much custard as you like, and dip the tops into the chocolate glaze.