These cheesecake doughnuts are the perfect surprise for everyone. They're super quick, meaning they're great for parties or unexpected visitors.
Ingredients
Bailey's cheesecake filing
- 70g (½ cup) custard powder
- 1 tablespoon caster sugar
- 400ml milk
- 100g Caramilk chocolate, roughly chopped
- 250ml cream cheese
- 100ml Baileys liqueur
- 300ml thickened cream, whipped
Doughnuts
- 300ml full cream milk
- 7g sachet dried yeast
- 1/3 cup caster sugar, plus extra for dusting
- 4 cups (600g) plain flour, plus extra for dusting
- ½ teaspoon powdered cinnamon
- 125g chopped unsalted butter, softened
- 1 egg plus 1 egg yolk
- Vegetable oil for deep frying
Method
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Step 1For the doughnuts, pour milk into a large microwave safe jug and microwave for 30-40 seconds or until it’s just warm. Whisk the yeast and 1 tablespoon of caster sugar into the warm milk and place in a warm spot for 5-10 minutes to set a foam.
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Step 2Place flour, cinnamon and remaining sugar into the bowl of an electric mixer fitted with a dough hook. Pour in the yeast mixture, butter, egg and yolk and beat for 8-10 minutes or until dough has formed a ball and is smooth and elastic. If the dough is loose and a bit too sticky, add more flour, a tablespoon at a time, until it is the right consistency. Turn onto a floured bench and knead for a minute or 2 to bring together. Transfer to a lightly greased bowl, cover with a clean tea towel and leave in a warm spot to rise for 1 hour or until mixture has doubled in size.
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Step 3Meanwhile prepare the filling, place custard powder and sugar in a medium saucepan. Add ½ cup of milk and mix to form a smooth paste. Add remaining milk and place over a medium high heat to cook, stirring, until mixture thickens. Add caramilk and cream cheese and beat to combine. Gently mix in baileys, cover the surface with plastic wrap and leave to cool. Fold in whipped cream. Spoon into a piping bag fitted with a 0.5mm round nozzle and refrigerate until required.
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Step 4Turn the dough onto a lightly floured surface and knead for a minute or 2, knocking the air out. Divide into 16 pieces (weighing approximately 80g each). Gently knead each piece and shape into a ball. Arrange on a lightly floured baking tray, allowing a little room between each to expand. Cover with a clean tea towel and set aside to rise for 30 minutes.
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Step 5Heat a saucepan of vegetable oil over a medium heat and when hot, cook the doughnuts in batches of 4-6 at a time for 2 minutes on each side or until golden and cooked through. Roll in caster sugar and leave to cool.
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Step 6Make a small incision in the top of each doughnut. Insert the nozzle of the piping bag into the incision and fill each doughnut with 1-2 tablespoons of filling.
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