These Irish Cream Donuts are super easy to make. I show you how to easily pipe cream into a donut ring. These donuts are soft, and the cream has an intense Irish Cream flavor. Glaze with simple sugar glaze and enjoy!
Irish Cream Donuts…better double the recipe…
I am not overdoing when I’m saying that these baked Donuts are my new best friends. The donut dough is soft and moist and has a lovely vanilla flavor. This donut recipe is definitely my new go-to recipe when it calls for baked donuts.
The biggest risk about baked donuts is that you can end up with very dry donuts. So you need to have a very liquid dough which needs to be piped into a donut pan. You also have to use such kind of ingredients which keeps the donuts moist. So you usually find recipes containing yogurt or sour cream.
Although many of these recipes work well, I’ve decided to skip yogurt or sour cream and added cream cheese instead. While I was experimenting with adding substitute ingredients I didn’t know how this will end up. I found out that I love to have cream cheese in my baked donuts. The decent sweet flavor and the moist and fluffy consistency is a perfect fit for each other.
Adding cream cheese is supposed to be the new standard of making baked donuts. Cutting or even bleeding edge…you know what I mean?
Allllllright I think that we’ve chatted enough about the donuts itself, let’s move on to the filling. Irish Cream cream filling. I made a simple vanilla cream filling and replaced the half of the milk with Irish Cream. It has turned out great. So creamy, and the flavor is stunning. You are going to have trouble to have enough filling for the donuts. So please don’t taste it before piping into the donuts.
If you want to have these donuts to be non-alcoholic, switch Irish Cream with milk and add vanilla, then you have a vanilla cream.
Follow the pictures and also the recipe below for easily piping the cream into the donuts. But when you don’t have the right equipment for doing this or want to make it even easier, just cut donuts halfway through and spread cream between the two layers.
Coat it and……EAT it. I’m serious. You are going to be the next Irish Cream Donuts victim. I’m warning you….
We did it! We’ve finished this GREEN week. This was post No.3 out of 3 within this special week to celebrate St. Patricks Day. Recipe No. 1 was this unbelievable delicious Easy Pesto Genovese, and No. 2 was this amazing California Sushi Bowl.
If you try this Irish Cream Donuts recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Please let me seeee!
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 egg
- 1/3 cup granulated sugar
- 1 vanilla bean
- 1/4 cup milk
- 1/4 cup cream cheese
- 2 tbsp oil
- 1/2 cup milk
- 1/2 cup Irish Cream
- 1/4 cup caster sugar
- 2 egg yolks
- 2 tbsp cornstarch
- 1/2 cup powdered sugar
- 1 tbsp milk
- OPTIONAL: 1 drop food coloring
- Make the filling: Whisk egg yolks, sugar, and cornstarch until combined. Set aside. In a small saucepan bring milk and Irish Cream to a boil. Pour 1/4 of the boiling milk into the egg yolks and whisk continuously. Then pour the tempered egg yolks into the saucepan and cook for 1 minute until it gets thick like pudding. Remove from heat and cover with plastic wrap to prevent forming a skin.
- Preheat oven to 350°F (175°C). Spray the donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk flour, baking powder, salt, and nutmeg together in a bowl and set aside.
Whisk egg, sugar, milk, cream cheese, oil, and vanilla* until smooth and completely combined. Add dry ingredients to wet ingredients and mix just until combined.
Spoon batter into a zip-lock bag, cut one corner off the bottom, and pipe dough into the donut pan.
- Bake for about 10 minutes until the surface is golden brown.
- Let cool for about 5 minutes, then transfer to a wire rack and let cool completely.
- For the glaze: In a medium bowl whisk together powdered sugar and milk. OPTIONAL: Add one drop of food coloring. Dip donuts into glaze and place back on the wire rack until glaze sets.
- Pipe cream into donuts with a piping bag. Cut in the donut with the piping bag tip every 1-1.5 inches and pipe cream into the donuts. When you don't have the right equipment for doing this, cut donuts halfway through and spread cream between the two layers.
- Store in an airtight container at room temperature for up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.