Irish Coffee Biscuit Donuts
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Irish Coffee Biscuit Donuts

Irish Coffee Biscuit Donuts

Enjoy the flavors of an Irish coffee in this Pillsbury™ Biscuit donut filled with a spiked Irish cream and topped with rich espresso ganache - don't forget the whipped cream!

Servings: 12 servings (1 serving = 1 donut)
Donuts
INGREDIENT
WEIGHT
MEASURE
Irish Cream Filling
INGREDIENT
WEIGHT
MEASURE
Vanilla pudding mix, cook and serve style
3 oz
1/2 cup
Whole milk
12 oz
1 1/2 cups
Irish cream liqueur
4 oz
1/2 cup
Espresso Ganache
INGREDIENT
WEIGHT
MEASURE
Heavy cream
6 oz
3/4 cup
Chocolate chips, semi-sweet
5 oz
3/4 cup
Butter, unsalted
1 oz
2 Tbsp
Granulated sugar
1 oz
2 Tbsp
Instant espresso powder
3 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Whipped topping
8 oz
3 1/2 cups
Nutmeg, ground
1 tsp
Prep
  1. Thaw biscuit dough covered, either at room temp. 45-60 minutes until fully thawed or refrigerate overnight.
Irish Cream Filling
  1. Combine milk, pudding mix, and Irish cream in large saucepan over medium heat.
  2. Bring mixture to a boil, stirring constantly, then remove from heat.
  3. Pour cream filling through a mesh strainer into a shallow half hotel pan; cover with plastic wrap pressed directly onto the surface of the filling.
  4. Refrigerate until filling is completely cool and thickened, about 2-4 hours or overnight.
Espresso Ganache
  1. Add chocolate chips to a heat-proof/metal bowl.
  2. Whisk together heavy cream, butter, sugar, and 2 Tbsp of espresso powder in a medium saucepan and bring to a boil.
  3. Remove from heat and pour hot cream mixture over chocolate chips; add remaining 1 tbsp espresso powder.
  4. Let stand 5 minutes, then whisk until combined.
  5. Pour into a shallow third size hotel pan and cool at room temperature until ganache is completely cool and thickened, about 15-20 minutes. (If ganache gets too firm to dip donuts, transfer to a saucepan and heat until ganache melts.)
Assembly
  1. Roll out biscuit dough into 4-inch circles while still cold.
  2. Drop dough, in batches, into fryer basket in oil preheated to 350°F.
  3. Cover with second fryer basket to keep dough submerged and cook 1-2 minutes per side until cooked through.
  4. Remove from oil, drain and allow to cool completely, about 30 minutes.
Finishing
  1. Add Irish Cream Filling to a piping bag fitted with a small (#6) round tip.
  2. Add prepared whipped cream to a piping bag fitted with a large star tip.
  3. Poke a small hole all the way through the side of each of the donut using a 1/4” bamboo skewer or wooden dowel; gently move dowel around inside donut to make room for Filling.
  4. Pipe approx. 1 oz of Irish Cream Filling into each donut until fully filled without spilling out.
  5. Dip the tops of each donut in Espresso Ganache; let set for about 5 minutes.
  6. Top donuts with a dollop of whipped cream and a sprinkle of nutmeg; serve immediately or hold under refrigeration.

  • Substitute dark chocolate chips for a richer ganache.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 donut
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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