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| Image stolen from browneyedbaker.com |
Doughnut
60ml warm water
3 tsp dried yeast
270g caster sugar, plus 1/4 tsp, extra
525g plain flour
185ml buttermilk
2 eggs, lightly whisked
60g butter, melted, cooled
Canola oil, to deep-fry
1/4 tsp ground cinnamon
Custard
4 egg yolks
70g caster sugar
50g cornflour
435ml milk
60ml Baileys Original Irish Cream liqueur
Putting it all together:
Make the custard the day before you make the doughnuts. Whisk the egg yolks, sugar and cornflour in a bowl until thick. Gradually whisk in the milk. Transfer to a saucepan. Stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Stir in Baileys. Strain custard through a sieve into a bowl. Cover surface with plastic wrap (to avoid a skin forming). Refrigerate until read to use.
For the doughnuts, stir together the water, yeast and 1/4 tsp of sugar in a small jug until the yeast has dissolved. Set aside for 5 minutes or until frothy. Sift flour and 55g sugar into a large bowl. Make a well in the centre. Stir in the yeast mixture, buttermilk, eggs and butter. Stir until mixture forms a dough. Transfer to a lightly floured surface and knead until smooth. Place dough in a large greased bowl. Cover with plastic wrap and set aside in a warm place for 1 1/2 hours or until doubled in size.
Line a baking tray with baking paper. Sprinkle lightly with flour. Line another baking tray with paper towel. Punch down the dough and knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until about 2cm thick. Allow the dough to rest for 2 minutes. Use a 7cm round cutter to cut rounds from the dough. Transfer to the floured tray. Set aside in a warm place for 20 minutes or until risen by half.
Pour enough oil into a large saucepan to come 10cm up the side. Heat over medium heat until the oil reaches 180°C on a cook's thermometer. Deep-fry the doughnuts, in batches, for 30-40 seconds each side or until puffed and golden. Use a slotted spoon to transfer to remaining lined tray. While warm, toss in combined cinnamon and remaining 215g caster sugar.
Use a wooden spoon to beat the Baileys custard to loosen. Spoon into a piping bag fitted with a 5mm plain nozzle. Push the nozzle into the side of the doughnuts (or make a small hole with a knife first) and pipe in the custard.