MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Irish Cream Filled Donuts
 Categories: Breads, Snacks, Dairy, Chocolate, Booze
      Yield: 18 Servings

MMMMM-------------------------DOUGHNUTS------------------------------
  1 1/8 c  Milk; warm
    1/4 c  Sugar
  2 1/4 ts Active dry yeast
      2 lg Eggs; beaten
     10 tb Unsalted butter; melted
      4 c  All-purpose flour
    1/4 ts Salt

MMMMM----------------CHOCOLATE IRISH CREAM FILLIN---------------------
      2 c  Heavy whipping cream; cold
      3 tb Powdered sugar
      2 tb Dutch cocoa powder
      2 tb Irish Cream liqueur
      6 oz Semi sweet chocolate chips

MMMMM---------------------CHOCOLATE GANACHE--------------------------
      1 c  Heavy cream
      9 oz Bittersweet chocolate;

  Doughnuts:

  Make sure the milk is warm, but not overly hot (115°F/46°C). 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 2 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 5 minutes. After 5 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" thickness. Using a 3" 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 1 hour. Mine were good to go after
  50 minutes. Doughnuts should be puffy and airy.

  While the doughnuts rise make the filling and ganache.

  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 to 5 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.

  Ganache:

  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°F/190°C. Working with 1 or 2
  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!

  Adapted from: The Pioneer Women

  Recipe FROM: https://www.halfbakedharvest.com

  Uncle Dirty Dave's Archives

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