Baileys Chocolate Cheesecake Donuts

Way too often, sweet treats are all about the kids. We think it’s time the grownups had a turn. This over-eighteen twist on a classic filled donut is as naughty as it is nice. Trust us - once you've taken a bite of pillow-soft pastry, stuffed with a Baileys chocolate cream, you’ll never want to go back to jelly.

Author: The Chef

Cuisine: American

Recipe type: Main dish

Ingredients

310ml milk, heated until warm
125g granulated sugar
12g yeast
4 egg yolks
115g butter, melted and cooled
10g vanilla
500g plain flour
2g salt
Vegetable oil for deep-frying

Filling:

8 oz cream cheese
225g heavy cream
100ml Baileys Chocolat Luxe
2 tbsp cocoa powder, sifted
50g icing sugar
Granulated sugar to coat

Salted Caramel Chocolate Sauce:

225g caramel sauce
50ml Baileys Chocolat Luxe
Pinch of Salt

Instructions

Doughnuts:

Add milk, sugar, and yeast into a large bowl; let stand until frothy.
Beat in egg yolks, butter, vanilla, and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the side of bowl occasionally and adding about ½ cup more flour if necessary to make a soft sticky dough.
Turn out onto lightly floured work surface; knead until smooth and elastic. Place in greased bowl and cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1½ hours.
Punch down dough. Turn out onto lightly floured work surface; roll out to ½-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out as many rounds as possible. Transfer to lined baking sheet. Cover loosely and let rise in warm draft-free place until doubled in size, about 1 hour.
Heat enough oil in a large heavy-bottomed saucepan; heat until 170ºC. Fry doughnuts, 3 at a time and turning once, until golden brown on both sides, about 3 to 4 minutes. Using a slotted spoon, transfer to paper towel–lined plate to cool and drain.
When slightly cooled, toss donuts in granulated sugar.

Filling:

Meanwhile, beat together all the filling ingredients in a bowl for 2-3 minutes until stiff peaks form. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Salted Caramel Sauce:
Heat all ingredients over low heat until combined. Serve warm with donuts.

Assembly: