• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 18

Baileys Custard-filled Doughnuts

  • Recipe Submitted by on

 Ingredients List

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


Step 1
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.
Step 2
Meanwhile, 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.

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