Bailey’s Irish Coffee Donuts | Team breakfast

This donut was a hit last St. Patrick’s Day. All year, whenever I’d tell friends I was thinking about making donuts, they’d say, “You should make those again for St. Patrick’s Day.”

This recipe uses my tried-and-true, kitchen-tested yeast doughnut base (which you can use for a multitude of different doughnuts). The topping is a coffee-infused chocolate mocha topping and the filling is a vanilla buttercream that’s been transformed into an Emerald Isle flavor with a splash of Irish coffee liqueur.

Bailey's donut and coffee

There’s an old Irish proverb that says, “Hunger is a tasty topping.” That may be true, but I think you’ll prefer this mocha topping.

Irish Coffee Donuts

To make the doughnuts with yeast:

  • 1 package of dry active yeast
  • 2 teaspoons of malt syrup
  • 1/2 cup warm water
  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • 3 tablespoons of soy flour
  • 1 teaspoon of salt
  • 1/2 teaspoon double-acting yeast
  • 1/2 teaspoon grated nutmeg
  • 1/3 cup of milk
  • 1/2 teaspoon of vanilla
  • 3 tablespoons of shortening
  • 2 spoons of granulated sugar
  • 3 egg yolks
  • 1/3 cup mashed potatoes
  • canola oil – for frying

In a small bowl or cup, stir the malt syrup with warm water (110 degrees) until dissolved. Add the yeast. Let stand for 5 minutes until foamy on top.

Sift the all-purpose flour, soy flour, salt, baking powder and nutmeg into a large bowl. Add the vanilla to the milk.

In a stand mixer fitted with a paddle attachment, beat the shortening and sugar together. Add the egg yolks one at a time, mixing over low heat, until well combined. Add the yeast/water mixture, the mashed potato and half the flour. When mostly combined, add the remaining milk and flour. Mix on low until combined, then switch to medium until the dough comes together and starts to pull away from the mixing bowl. Switch to the hook attachment and knead the dough for 2 minutes.

Transfer the dough to a well-greased bowl. Cover loosely with plastic wrap and let the dough double in size, about 90 minutes.

Turn the dough out onto a lightly floured surface. Dust the top with flour. Roll out to 1/2 inch thick. Trim the donuts and transfer to a parchment-lined baking sheet, leaving an inch of space between each donut. Let the donuts rise until almost doubled in size, about 45 minutes.

Fry in batches in 3 inches of hot canola oil (360 degrees). Fry one side until golden brown (about 1 minute and 5 seconds). Flip and cook the other side until golden brown (about 50 seconds). Transfer cooked fritters to stacked paper towels to drain excess oil.

Making Irish Cream Donuts

For the Irish Buttercream Filling:

  • 1/2 cup of butter
  • 1/4 cup shortening
  • 1 cup + 2 tablespoons of powdered sugar
  • 1 teaspoon of egg white powder
  • 3 tablespoons Bailey’s Irish Cream Liqueur
  • 1/2 teaspoon of vanilla

Beat the butter, shortening, powdered sugar and powdered egg white until well mixed.

Add the Irish cream and vanilla. Beat on medium to blend, then on high until light and fluffy.

Inside Irish Coffee Donut

For the mocha frosting:

  • 1 cup of powdered sugar
  • 1/4 teaspoon meringue powder
  • 1/4 cup butter
  • 2 tablespoons of hot water
  • 1 teaspoon of instant coffee granules
  • 1 teaspoon light corn syrup
  • 1 teaspoon of vanilla extract
  • 3 ounces of chocolate chips
  • additional water as needed

Dissolve the instant coffee granules in the hot water.

Sift the powdered sugar and meringue powder into a shallow bowl.

Combine the coffee-infused water, butter, milk, and corn syrup in a small saucepan over medium heat. Stirring often, cook until the butter is melted and the ingredients are combined. Stir in the vanilla. Reduce the heat to low and add the chocolate chips. Stir until the chocolate is completely melted. Add the chocolate mixture to the powdered sugar and beat until smooth.

If the frosting thickens at any point, add more water (a teaspoon at a time) to thin it out.

Bailey's Irish Coffee Donuts

Once the donuts are cooled, fill each with Irish buttercream and dip the top in the warm topping.

For other Irish-inspired breakfast ideas, check out last year’s St. Patrick’s Day post called Top O’ The Mornin’ Lads And Lassies: Green Egg Casserole.

Green egg casserole post

“May your house always be too small to accommodate all your friends.” – Another Irish proverb

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