Mudslide Doughnuts are inspired by the mudslide cocktail. You don’t need to wait for happy hour to enjoy these gourmet doughnuts when you follow this recipe, and it’s totally acceptable to enjoy two doughnuts at once. 😉
Reading a blog is a bit like watching a reality television show. You see the edited bits, the polished virtual representation put to you by the blogger. Sometimes, that’s exactly what the blogger wants, and that’s great, but I don’t want Goodie Godmother to be that way – a site filled with beautiful pictures of recipes that look slightly out of reach for the average home cook – because they’re not since I’m the one making them, and I’m very much a beautifully flawed human being. I say this because this past weekend I had some girlfriend whom I’ve had the pleasure of knowing for years now, come to the house for a small cooking marathon (we made tamales), and I had to shoot an upcoming recipe while they were here so I could send extras home. I had to bake the cake twice, the first time because I used a pan that was too small and the cake overflowed (on to a sheet pan because I knew the cake was likely to overflow), and the second time to take the beautiful photos you’ll see on the blog at some point in the future.
They watched me scoot pots and pans over to one side of the kitchen island to create enough room to set up my photography drop, set up the tripod that barely fits in the narrow space between my oven and kitchen island, and open and close blinds and set up reflectors to get just the right light for my camera’s eye. As we chatted, one of them said something like “this cake tastes quite good, I should totally make this after you post the recipe.” And I joked that she most definitely could because most of my cooking is surprisingly off the cuff and it all seems to work out well enough that I can repeat my successes. And then I was told “Of course we know that because we know you! I bet not everyone looking at your blog thinks that.”
This is not a verbatim record of the conversation, because my memory just isn’t that good right now, but you get the gist. It stuck with me because I hope that somewhere, in the words between the pictures, you’ll see that this blog, these recipes, are all created around a real life, by one very real, very human, me. Hi. My name is Mary, and I write a recipe blog where I try to share recipes so that you can replicate them at home with delicious results.
What does this all have to do with mudslide doughnuts you ask? A good bit actually, because in my “free time” (hahahaha), the Godfather and I will turn on Netflix and catch an episode or two of some show. It’s not usually anything trendy, we watched all of Miss Fischer’s Murder Mysteries, and are currently finishing Murdoch Mysteries, but in between the two, we watched season 1 of the Great British Baking Show. LOVED IT! I was so happy, and it was so much fun to see these home cooks really testing their skills in the competition kitchen. One of the episodes had a doughnut challenge and I immediately looked at the Godfather and said “I must make doughnuts! MUDSLIDE DOUGHNUTS!”. One of the competitors had the same thought, but my vision was different, so I decided I could make it anyway.
So I did, and now we have mudslide doughnuts. I made this recipe over a few days, making the filling one day, then making the doughnuts the next, and I would have finished them then, except I managed to lose the large bag of cocoa powder I keep in the kitchen, so I couldn’t finish the recipe until the next day when I bought more cocoa powder. Strangely enough, about a week later I found my bag of cocoa powder at the back of our corner cabinet with the lazy Susan. It had fallen off the lazy Susan and into the far corner of the cabinet where I didn’t know there was a space. Now we check it regularly. Fried doughnuts are best the day they’re made, so go ahead and be sure you have cocoa powder handy first. 😉
- 1 1/4 cups whole milk
- 2 /14 tsp active dry yeast
- 2 large eggs
- 8 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 4 1/4 cups all purpose flour plus additional for work surfaces
- 6 cups canola or neutral flavored oil for frying
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp espresso coffee
- 1 tbsp Irish cream whiskey
- 1 1/4 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla
- 1/3 cup powdered sugar
- 1-2 tbsp Irish cream liquor
Whisk together 1/4 cup of the milk, 1/4 cup of the sugar, egg yolks, and the cornstarch in a mixing bowl. Set aside.
In a medium saucepan, combine the remaining 1 3/4 cups of the milk and 1/4 cup of the sugar. Bring to a simmer over medium heat without stirring. Once it reaches a simmer, whisk to combine.
Drizzle about 1/2 a cup of the milk and sugar mixture into the egg yolks, whisking constantly. This tempers the yolks so you can pour them into the sauce pan.
Return the saucepan to the heat and cook 1 minute, stirring constantly, then remove from the heat. Stir in the coffee and Irish cream and transfer the mixture to another container.
Allow to cool to almost room temperature before covering with plastic wrap (be sure the wrap is in contact with the entire top surface of the cream) and refrigerate until needed.
Melt the butter and set aside to cool.
Heat the milk in the microwave or in a saucepan until it's just slightly warm to the touch (not hot), then place it into a large mixing bowl (use your stand mixer bowl if mixing with a stand mixer) and stir in the yeast. Let sit for 5-10 minutes.
Using the dough hook on your mixer (or an electric hand mixer), beat in the eggs, melted butter, sugar, and salt. Add 2 1/4 cups of the flour, beat on low speed until combined, then scrape the sides of the bowl and add the rest of the flour. If the batter doesn't pull away from the sides of the bowl, add additional flour, 2 tbsp at a time, until the dough comes together. Knead about 3-5 minutes on the lowest speed until smooth.
Place in a lightly oiled large bowl and cover with a clean damp dishtowel or plastic wrap. Set aside to rise at room temperature until doubled in size, about 1 hour.
Once the dough has risen, turn out on to a well-floured surface and roll to about 1/2" thickness. Use a 3" round cookie or biscuit cutter to cut out the doughnuts. Keep the circles as close together as possible to reduce waste. You may re-roll the dough once.
Place the cut doughnuts on two baking sheets that are lined with parchment paper and lightly floured. Cover with a clean kitchen towel and allow to rise 30-45 minutes in a warm, draft-free spot until puffy.
Towards the end of the rising time, place your oil in a heavy bottomed pot over medium heat and bring it to 375 F. Line additional baking sheets or cooling racks with paper towels to drain the doughnuts. If you made your filling in advance, remove it from the fridge now to come closer to room temperature.
Fry the doughnuts a few at a time, being careful not to over-crowd the pan. Cook on one side until golden brown (about a minute), and then flip and cook on the other side about another 30-45 seconds. Gently remove from the oil with a slotted spoon and place on the paper towels to drain. Repeat until all the doughnuts are fried.
To fill the doughnuts, fit a piping bag with a filling tip and place some of the doughnut filling in the bag.
Take a doughnut in your hand and insert the tip at the side of the doughnut and apply gentle pressure to squeeze out some filling. Repeat on the opposite side of the doughnut to ensure enough filling and even distribution. Don't over-fill or all the filling will ooze out and the doughnut will become soggy.
Make the chocolate glaze by sifting together the powdered sugar and cocoa powder. Stir in the vanilla and add the heavy cream 1 tbsp at a time until you've reached your desired consistency.
Make the Irish cream drizzle by combining the sugar and Irish cream liquor. Place this in a piping bag or a plastic zip top bag and snip off a tiny bit at the corner of the bag, just enough for the icing to drizzle out.
Dip the top of each doughnut into the chocolate glaze, then drizzle with the Irish cream. Place on a cooling rack to set.
Serve as soon as possible. Doughnuts are best fresh!