It's National Donut Day in the US and to celebrate, we've teamed up with Baileys to create these dee-lish Baileys donut recipes!
Preparation time: 1 hour 45 minutes plus 1 hour 30 minutes proving time
Cook time: 15 minutes
Makes 12 donuts
For the donuts:
550g strong white bread flour
2 medium free range eggs
14g dried yeast
160ml whole milk, warm
3L vegetable oil, plus extra for greasing
1 Place the flour, sugar and butter in a large bowl. Add the salt and yeast. Break in the eggs and add the warmed milk. Measure out the water to have it ready at your side.
2 If you’re using a stand mixer, attach the dough hook and mix on the slowest speed setting while slowly pouring the water into the dough mixture. If you don’t have a stand mixer, use one hand to bring the dough together and the other to add the water. Once all the water has been added and all the ingredients have been incorporated, you'll have a sticky, wet mixture.
3. Knead in the mixer on a slow setting for 8 minutes or on a floured surface using your hands for 10 minutes. When it’s been kneaded enough, it’ll be smooth, elastic and have a shiny surface. Put the dough in a clean bowl and cover with a damp tea towel for 1 hour. Grease 2 oven trays with a tablespoon of vegetable oil.
4 Cover your hands with flour and sprinkle a flat surface with it too. Tip out the dough and knead with your hands a little to form a ball. Sprinkle the rolling pin with flour and roll out the dough to around 2 centimeters thick. Use a cutter to cut out shapes in the dough and place these onto the greased trays. Knead any leftover dough and roll out to repeat the process until you end up with 12 pieces. Leave to rise for 30 minutes.
5 Preheat a deep fat fryer or, using a thermometer, bring the oil in a heavy-bottomed pan to 180 degrees C. Use a fish slice to carefully pick up each piece of dough and put it into the fryer or pot, cooking each one for around 60 seconds on both sides or until golden brown. Remove the cooked donuts from the oil with tongs and place onto a baking tray lined with a paper towel to soak up any excess oil. Leave to cool.
Baileys Salted Caramel Donuts with Chocolate Drizzle
Salted caramel glaze
100 grams golden caster sugar
20g dark brown muscovado sugar
150g icing sugar
100g good quality dark chocolate chips (70% cocoa minimum)
100ml double cream
1 Put the butter, dark brown muscovado sugar and golden caster sugar in a pan over a low heat, stirring constantly until the sugar has dissolved. Add the salt.
2 Add the milk and stir and until everything is combined and the mixture is smooth.
3 Leave to cool to room temperature and and stir in the Baileys.
4 Put 150 g icing sugar into a bowl, slowly pour over the liquid mixture and stir until smooth and glossy.
5 Dip each of the donuts into the icing and put to one side.
6 Once the icing has set, heat the cream in a pan until it just starts to bubble. Take off the heat immediately and drop in the chocolate chips.
7 Leave the chocolate to melt in the cream for around 1 minute and then stir until you’re left with a smooth and glossy ganache.
8 Either drizzle the ganache over the donuts using a spoon or place into a piping bag and neatly pipe over each donut in straight zig zag lines.
Baileys cheesecake donuts with caramel drizzle
Baileys cheesecake filling
180g cream cheese
200ml double cream
70g icing sugar
40g golden caster sugar
30ml double cream
50g crushed digestive biscuits
Edible gold dust
1 Beat the cream cheese and icing sugar until combined.
2 Add the double cream gradually and continue to beat. Stir in the Baileys.
3 Put the mixture in a piping bag, ready to use later.
4 Put the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the mixture turns thick and glossy.
5 Cut the end of the piping bag so you end up with an opening around 2cm.
6 Pipe the cheesecake filling into each donut, drizzle over the caramel sauce, sprinkle over the crushed digestive biscuits and top off with a spray of the gold lustre dust.