Thaw biscuit dough covered, either at room
temp. 45-60 minutes until fully thawed or
refrigerate overnight.
Roll out biscuit dough into 4-inch circles
while still cold.
Drop dough, in batches, into fryer basket in
oil preheated to 350°F. Cover with second fryer basket to keep
dough submerged and cook 1-2 minutes
per side until cooked through. Remove from oil, drain and allow to cool
completely, about 30 minutes.
Add Irish Cream Filling to a piping bag
fitted with a small (#6) round tip.
Add prepared whipped cream to a piping
bag fitted with a large star tip.
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.
Pipe approx. 1 oz of Irish Cream Filling into
each donut until fully filled without spilling
out.
Dip the tops of each donut in Espresso
Ganache; let set for about 5 minutes.
Top donuts with a dollop of whipped cream
and a sprinkle of nutmeg; serve
immediately or hold under refrigeration.
Ingredients
12 ea. Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz.
Irish Cream Filling, (see recipe below)
Espresso Ganache, (see recipe below)
3 1/2 cups whipped topping
1 tsp. nutmeg, ground
Irish Cream Filling
Directions
Combine milk, pudding mix, and Irish cream
in large saucepan over medium heat.
Bring mixture to a boil, stirring constantly,
then remove from heat.
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.
Refrigerate until filling is completely cool
and thickened, about 2-4 hours or
overnight.
Ingredients
1/2 cup Vanilla pudding mix, cook and serve style
1 1/2 cups milk, whole
1/2 cup Irish cream liqueur
Espresso Ganache
Directions
Add chocolate chips to a heat-proof/metal
bowl.
Whisk together heavy cream, butter, sugar,
and 2 Tbsp of espresso powder in a
medium saucepan and bring to a boil.
Remove from heat and pour hot cream
mixture over chocolate chips; add
remaining 1 Tbsp espresso powder.
Let stand 5 minutes, then whisk until
combined.
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.)
