Bailey’s Cheesecake Doughnuts

Feast your eyes and your tummies on these fabulous Bailey’s Cheesecake Doughnuts. Easy doughnuts are filled with Bailey’s cheesecake mixture and topped with Bailey’s flavored milk chocolate ganache.

THE RECIPE

INGREDIENTS

8 original refrigerated biscuits (I used Pillsbury grands) 1 package
5 cups oil for frying

Filling:

8 oz cream cheese
2 tbsp sour cream
1/4 cup Bailey's Irish Cream
1/4 cup sugar

Topping:

4 oz milk chocolate
5 tbsp Bailey's Irish Cream hot

INSTRUCTIONS

Preheat oil in a fryer, dutch oven, or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Open the can of refrigerated biscuits and carefully take them apart. Let biscuits rest on the board for a few minutes, while the oil is warming up.
Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels on a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.
Beat cream cheese, sugar, sour cream and Bailey's Irish Cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Once doughnuts are cool for a couple of minutes, fill each doughnut with some cheesecake mixture from the piping bag.
Chop milk chocolate and place it in a small mixing bowl.
Bring Bailey's to simmer, be careful not to let it actually boil. Pour hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth.
You can dip each doughnut into the chocolate ganache or spoon ganache over each doughnut.