Subj : 9/14 Filled donuts Day 1
To   : All
From : Dave Drum
Date : Fri Sep 12 2025 03:41 pm

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;

 MAKE THE DOUGHNUTS: Make sure the milk is warm, but not
 overly hot (115ºF/46ºC). 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 375ºF/190ºC
 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

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

 Uncle Dirty Dave's Archives

MMMMM

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