Baileys-Glazed Donuts
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Why I Love This Recipe
The tradition of making donuts with a topping glaze dates back to Dutch settlers introducing sweets like olykoek to America, a precursor to modern donuts.
Ingredients You'll Need
3 cups flour
1 package (7 grams) instant yeast
1/4 cup sugar, divided
1/2 teaspoon salt
3/4 cup warm milk (approximately 110°F)
1 egg, beaten
4 tablespoons softened butter
1/4 cup Baileys Irish Cream, ***divided***
3 cups powdered sugar
Vegetable oil for frying
Directions
Warm the milk and dissolve 2 tablespoons of sugar in it. Add the yeast and let it sit for about 5-10 minutes until the mixture is foamy.
In a mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, beaten egg, and butter. Mix until dough forms, knead on a floured surface for about 7-10 minutes until elastic.
Cover the dough and allow it to rise in a warm place for about 1-1.5 hours or until doubled in size.
Roll out the dough to about 1/2 inch thickness. Cut out donut shapes and holes from the dough. Place them on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for about 30 minutes.
Heat vegetable oil in a deep fryer or a deep skillet to 350°F (180°C). Fry the donuts in batches until they are golden brown on both sides. Remove and drain them on paper towels.
Prepare the Baileys glaze: Mix powdered sugar and 1/4 cup Baileys until smooth. Dip warm donuts into the glaze and let excess glaze drip off; place on a wire rack to set.
Pairs Well With
Pairs well with hot coffee for a morning treat or Baileys-spiked hot cocoa for an evening indulgence.
Questions, Comments & Reviews
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