Chocolate Irish Cream Filled Donuts

Chocolate Irish Cream Filled Donuts might be a good recipe to expand your hor d'oeuvre recipe box. For 80 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 18. One serving contains 423 calories, 7g of protein, and 26g of fat. It will be a hit at your st. patrick day event. 2808 people were impressed by this recipe. This recipe from Half Baked Harvest requires active yeast, heavy cream, butter, and dutch process cocoa powder. From preparation to the plate, this recipe takes roughly 10 hours and 40 minutes. Plenty of people really liked this European dish. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. If you like this recipe, take a look at these similar recipes: Cream Filled Chocolate Football Donuts, Gluten Free Irish Cream Chocolate Glazed Donuts, and Blood orange cream cheese filled chocolate glazed donuts.

Servings: 18

Preparation duration: 35 minutes

Cooking duration: 3 minutes

 

Ingredients:

2 1/4 teaspoons (one package) instant or active dry yeast

9 ounces bittersweet chocolate, chopped

1 tablespoon butter

2 tablespoon dutch cocoa powder

4 cups all-purpose flour

1 cup heavy cream

2 cups heavy whipping cream, cold

1 tablespoon Irish cream liqueur (I used Bailey's)

1 1/8 cups milk, warm

3 tablespoons powdered sugar

1/4 teaspoon salt

6 ounces semi sweet chocolate chips

1/4 cup sugar

2 whole large eggs, beaten

Equipment:

bowl

hand mixer

plastic wrap

blender

baking sheet

stand mixer

microwave

whisk

sauce pan

pot

slotted spoon

paper towels

pastry bag

Cooking instruction summary:

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

 

Step by step:


1. Make the doughnuts: make sure the milk is warm, but not overly hot.

2. 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.

3. 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.

4. Remove bowl from fridge and turn out dough onto a lightly floured surface.

5. 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.

6. 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).

7. 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.).

8. 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.

9. 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.

10. Add butter in and stir until melted.

11. 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.

12. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

13. 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


Nutrition Information:

Quickview
422k Calories
7g Protein
25g Total Fat
40g Carbs
4% Health Score
Limit These
Calories
422k
21%

Fat
25g
40%

  Saturated Fat
15g
96%

Carbohydrates
40g
14%

  Sugar
13g
15%

Cholesterol
79mg
27%

Sodium
71mg
3%

Caffeine
21mg
7%

Get Enough Of These
Protein
7g
14%

Vitamin B1
0.41mg
27%

Manganese
0.53mg
27%

Folate
91µg
23%

Selenium
14µg
20%

Copper
0.37mg
19%

Vitamin B2
0.31mg
18%

Iron
3mg
17%

Phosphorus
153mg
15%

Magnesium
56mg
14%

Vitamin A
669IU
13%

Fiber
3g
13%

Vitamin B3
2mg
12%

Zinc
1mg
8%

Potassium
244mg
7%

Calcium
66mg
7%

Vitamin B5
0.64mg
6%

Vitamin E
0.66mg
4%

Vitamin D
0.6µg
4%

Vitamin B12
0.23µg
4%

Vitamin B6
0.07mg
3%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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